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Ham and Cheese Quiche

A ham and cheese quiche.
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5 from 3 reviews

This 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).

Ingredients

For Pastry:

  • 1-1/4 cups (150 grams) all-purpose flour
  • 1/2 cup (113 grams) diced salted butter, cold
  • 1/3 cup (90 grams) sour cream

For Ham and Cheese Filling:

  • 6 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoons dijon mustard
  • 1 green onion, sliced thin
  • ½ teaspoon coarse kosher salt (see note)
  • ½ teaspoon ground black pepper
  • 1-½ cups diced ham
  • 1 cup (115 grams) shredded sharp cheddar cheese
  • Sliced chives, for garnish

Instructions

Make the Pie Crust:

  1. In a large bowl, combine the flour and the diced butter. Toss to coat the butter with the flour. Work the butter into the flour using a pastry blender, by using your fingers to squeeze the butter chunks until they're flat and then rubbing them into the flour. Some larger pieces can remain, up to the size of a marble. Continue blending until the dough looks shaggy.
  2. Make a well in the center of the flour mixture and add the sour cream to it. Using a spatula, mix 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.
  4. Transfer the pastry to a work surface and shape into a rough disk shape. Place the dough in a piece of plastic wrap and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the edges of the plastic wrap to ensure a tight seal. Refrigerate for at least 2 hours, but preferably overnight.
  5. Preheat oven to 425ºF.
  6. Roll out the pie dough to an 11-inch circle. Fit the pastry into a 9-inch metal pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer while the oven preheats, at least 15 minutes.
  7. Preheat the oven to 425ºF and place a rack in the lower part of the oven.
  8. Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
  9. Bake on the lower rack 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 the eggs, milk, cream, dijon and salt and pepper. Fold in the ham, cheese and scallions. 
  3. Pour the filling into the parbaked crust.
  4. Bake at 375ºF for 50-55 minutes, until the middle of the quiche is set and slightly puffed. If necessary, cover the edges of the crust with aluminum foil to prevent them from burning.
  5. Transfer to a wire rack to cool. Let the quiche cool for at least 5-10 minutes before slicing. 
  6. Serve warm or at room temperature.

Notes

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.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by half for volume.

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.

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.

This recipe was originally published in 2019, and updated with new photos in 2024.

Find it online: https://everydaypie.com/easy-ham-and-cheese-quiche/