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The finshed quiche with a slice taken from it so you can see the creamy interior.
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Ham and Cheese Quiche

This Ham and Cheese Quiche is perfect for breakfast, brunch, or dinner. It’s filled to the brim with diced ham and melty cheese.
Course Breakfast, Main Dish
Cuisine American
Keyword eggs, Ham, quiche
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings 8 people
Calories 363kcal
Author Jillian Wade

Equipment

  • baking sheet
  • saucepan
  • mixing spoon
  • large bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife

Ingredients

For the Quiche

  • 1 Tablespoon unsalted butter
  • ½ cup onion finely diced
  • 1 garlic clove finely minced
  • 4 large eggs
  • 1 cup half-and-half or milk
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ cups ham diced
  • 1 cup Swiss cheese grated
  • 1 cup mild cheddar cheese grated
  • 1 frozen deep dish pie crust

For Serving

  • Chives chopped, optional
  • Green onions chopped, optional
US Customary - Metric

Instructions

Preheat & Prep

  • Preheat your oven to 375°F (190°C).
  • Place the frozen deep-dish pie crust on a baking sheet.

Sauté the Onions & Garlic

  • In a small saucepan, melt butter over medium heat.
  • Add diced onions and cook until soft, about 2-3 minutes.
  • Stir in garlic and cook for 30-60 seconds until fragrant.
  • Remove from heat and let it cool slightly.

Make the Egg Mixture

  • Whisk together eggs, half-and-half, thyme, salt, and pepper in a large bowl until smooth.
  • Stir in the onion mixture, ham, and both cheeses.

Assemble & Bake

  • Pour the mixture into the pie crust and spread evenly.
  • Bake for 40-45 minutes until the center is set and a knife inserted in the middle comes out clean.

Serve & Enjoy

  • Let the quiche cool slightly before slicing.
  • Serve warm or chilled with optional chopped chives or green onions.

Notes

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Let the quiche cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
Reheat: Check out my tutorial on How To Reheat Quiche. 
Make-ahead: Assemble the quiche, cover, and refrigerate overnight before baking the next day.

Nutrition

Serving: 1slice | Calories: 363kcal | Carbohydrates: 16g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 658mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg