Easy Ham and Cheese Quiche

A ham and cheese quiche.

5 from 2 reviews

This Easy Ham and Cheese Quiche is made up of a handful of simple ingredients and is easy to put together for your next brunch, make-ahead lunch or dinner. You can use either deli ham or leftover ham for this, and it can be made in a homemade pie pastry or store-bought crust. The crust will need to be par-baked because the pie is cooked at a lower temperature to keep the filling creamy. If you want to boost the flavor of this pie, prepare the ham, cheese and scallions the night before and store in the refrigerator. The scallion flavor mellows and infuses the ham and cheese with a light onion flavor that really brightens the flavor of the pie (see the body of the post for more details on this).


For Pastry:

  • 2-½ cups (300 grams) all-purpose flour 
  • 1 cup (226 grams) cold salted butter, diced
  • ¾ cup (180 grams) full-fat sour cream

For Ham and Cheese Filling:

  • 6 large eggs
  • 1 cup (240 grams) whole milk
  • 1/2 cup (120 grams) heavy cream
  • 2 teaspoons dijon mustard
  • 1 scallion, sliced thin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1-½ cups (115 grams) diced ham
  • 1 cup (1oo grams) shredded sharp cheddar cheese
  • Chives, for garnish


Prepare Pastry:

  1. Add the flour into a large bowl. Add in the diced butter and toss to coat with the flour. Work the butter in the flour using a pastry blender. Or, using your fingers by squeezing the butter chunks until they're flat and then rub the butter into the flour. Some larger pieces can remain, up to the size of a marble. Continue this until the dough looks shaggy.
  2. Make a well in the center of the flour mixture, and add in the sour cream. Using a spatula combine the sour cream in the flour.
  3. Using your hands, knead the dough a few times to help blend the sour cream into the flour, until it just comes together as one large ball. Transfer the pastry to a work surface and divide it into two pieces, each about 12 ounces. Shape into a rough disk shape.
  4. Place each in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap. Refrigerate for at least 2 hours, but preferably overnight. You will only need one pastry disk for this recipe. The other can be frozen for up to 3 months.
  5. Preheat oven to 425ºF.
  6. Roll out one pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
  7. Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
  8. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes. Set aside until ready to use.

Make and Bake Filling:

  1. Lower the heat to 375º.
  2. In a large bowl, whisk together eggs, milk, cream, dijon and salt and pepper. Fold in the ham, cheese and scallions. Pour the filling into the parbaked crust and bake at 375ºF for 40-45 minutes until the filling is nearly cooked all the way through. Cover the edge of the crust with foil to prevent it from burning if necessary.
  3. Let cool for 5-10 minutes before slicing.


Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This pie crust recipe yields enough dough for two 9" inch pies. The second pie dough can be frozen for up to 3 months. Or you can cut the recipe in half if you only want to make one.

Looking for other pie crust options for this pie? This basic butter crust will work well here, or this cream cheese and butter pie crust for an enriched flavor. You could also make the flavor a little bit more interesting by baking it in a Whole Wheat Pie Crust or a Spelt Pie Crust which are both super delicious. Need it to be gluten-free? Check out this Gluten-Free Pie Crust.

Keywords: Ham and Cheese Quiche, Ham and Cheese Pie