Nothing beats the comfort of this Ham and Cheese Quiche that is extra cheesy! A pre-made pie crust makes it easy, while the ham adds smokiness and leeks add sweetness. There really isn’t a more perfect breakfast, lunch, or even dinner!
Why did it used to be so common for quiche to be synonymous with soggy crust and a few shreds of cheese?! This doesn’t sound like a proper quiche to me. Toss aside any of these lame memories of cheese-less quiche because this is the cheesiest ham and cheese quiche recipe ever!
Loaded with a cheese blend that gets toasty on top and stringy in the center, my dad’s quiche is literally famous among my family and friends, and now you guys too! Outside of its cheesy goodness, this ham and cheese quiche is stuffed into a buttery crust with chunks of smoky ham and sweet leeks. Breakfast, brunch, lunch or even dinner doesn’t get any better than this. You really should try all of them: ham and cheese quiche, Quiche Florentine, and Mini Quiche!
The BEST Breakfast Quiche
Quiche is the perfect breakfast or brunch option any day! Celebrating a bridal or baby shower? Serve a quiche! Catching up with the girls over Sunday brunch? Quiche and mimosas please! Plus, this savory quiche helps you counter any yummy scones or muffins you may want to pair with it. These Lemon Poppy Seed Muffins or Banana Bread Muffins are my favorites!
Regardless of when you serve it, this ham and cheese quiche is seriously the best. It is extra cheesy, which is why there’s never been a slice uneaten at any event it’s been to! Plus, using a store bought pie crust saves so much time, making this quiche recipe easy to make. Dad has made quite the name for himself with this incredible quiche!
Ham And Cheese Quiche Video
How To Make Ham And Cheese Quiche
Learn how to make ham and cheese quiche! Full instructions in the recipe card; this is an outline!
- Bake.
Bake the crust for 2-3 minutes less than the recommended timing on the pie crust packaging. Set aside.
- Sauté.
Sauté olive oil and leeks for 2-3 minutes over medium heat, just until softened.
- Remove.
Remove leeks from the pot using a slotted spoon. Place an even layer of leeks on the pie crust.
- Add more.
Add diced ham on top of leeks in an even layer.
- Mix.
Mix the grated cheeses together and spread evenly over the ham layer.
- Whisk.
Whisk together heavy cream, eggs and salt.
- Drizzle.
Drizzle the egg/cream mixture VERY slowly in a spiral motion throughout the quiche. Be careful not to pour too quickly!
- Sprinkle.
Sprinkle chives on top of the quiche.
- Bake.
Bake the quiche uncovered for 30 minutes in an 350℉ oven. Then loosely cover the quiche with foil and bake for an additional 45 minutes. The quiche should be a deep golden brown color and the egg mixture should be set.
- Rest.
Let the quiche rest for 10 minutes before cutting into it.
Tips And Tricks
- Don’t skip pre-baking the crust. Pre-baking, or blind baking, the crust before adding the fillings helps remove any air pockets in the crust that can cause it to become soggy later on. By pre-baking, it creates a barrier to ensure a flaky, crispy crust.
- Use half-and-half instead. If you don’t have heavy cream on hand, you can substitute with half-and-half. The quiche won’t turn out as creamy, however, it will still be delicious!
- Make sure to let it cool. Allowing the quiche to rest for a few minutes before cutting into it helps it set, ensuring the slices keep their shape.
Frequently Asked Questions (FAQs)
Yes, pre-baking the crust helps allow the crust to create a barrier so that the egg-mixture doesn’t soak in, causing the crust to become soggy.
Yes! While I prefer the thicker and creamier nature of heavy cream for its added richness, you can absolutely use half-and-half instead.
The key is pre-baking the crust so that the egg-filling doesn’t soak into the crust making it soggy.
Make Ahead and Storage
- Make ahead: you can absolutely make ham and cheese quiche ahead, 3-4 days in advance.
- Store: store in the refrigerator after it has fully cooled in an airtight container for up to 4 days.
- Reheat: cover and reheat the quiche in a 325℉ oven for 35-45 minutes until warmed through.
More Breakfast Recipes You’ll Love!
Dad’s Ham and Cheese Quiche
Ingredients
- 1 store-bought pie shell, in foil pie tin
- ⅓ pound smoked ham, diced
- 2 medium leeks, dark green stalks removed and finely diced
- 1 ¾ cup coarsely grated Emmentaler cheese, or Jarlsberg or Gruyere depending on availability
- 1 cup coarsely grated Parmigiano-Reggiano cheese, or regular parmesan cheese if preferred
- 1 cup heavy cream
- 3 large eggs
- 1 small handful fresh chives, chopped
- 2 tablespoons extra virgin olive oil
- Salt, to taste
Instructions
- Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside.
- Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat.
- Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust.
- Add diced ham on top of leeks in an even layer.
- Mix grated cheeses together and spread evenly over ham.
- Whisk together heavy cream, eggs, and salt.
- Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust.
- Sprinkle a generous amount of chives on top of quiche.
- Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes.
- Let quiche rest for 10 minutes before slicing!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yum this looks sooo good! I love quiches and will def have to try this recipe out.
So glad you found the recipe! Let me know how it goes.