Ham and Cheese Quiche
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This easy ham and cheese quiche is unbelievably easy to make, thanks to premade puff pastry dough. You’ll love the buttery, flaky crust and rich, custard filling!
Table of Contents
- Why you’ll love this recipe:
- What is quiche?
- Key Ingredient Notes:
- How to make this quiche recipe:
- What to serve with quiche:
- Tips for Success:
- Make-Ahead and Storing Tips:
- Quiche FAQs:
- More Egg Recipes:
- Ham and Cheese Quiche Recipe
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Why you’ll love this recipe:
Ham and cheese quiche is fancy enough for a special occasion, yet easy enough to make any night of the week!
- Texture – Crisp, buttery layers of puff pastry are baked with a creamy, eggy filling and hearty bites of cubed ham.
- Flavor – The quiche is savory and rich with a slightly smoky taste from the ham. Then, fresh dill and chives add notes of bright, refreshing flavor.
- Easy – This quiche recipe only calls for 10 minutes of prep time and less than an hour of baking time, with no parbaking required.
Ham and cheese quiche stores and reheats incredibly well, making it perfect for meal prep or a make-ahead dinner.
What is quiche?
Quiche is a savory egg pie that originated in France. It has a rich custard filling and is usually combined with milk or cream, cheese, vegetables, and various types of breakfast meat.
It’s a versatile dish with endless ways to customize the ingredients!
Key Ingredient Notes:
- Puff pastry – Frozen puff pastry dough is a lifesaver when you need a buttery, flaky pie crust but don’t have time to prepare a pie crust from scratch. Look for frozen puff pastry sheets in the freezer section. And thaw the pastry before unrolling it, about 30 minutes on the counter.
- Whole eggs – These form the base of all quiche recipes and help hold the filling together.
- Egg yolks – Egg yolks give the filling an extra velvety, creamy texture!
- Whole milk – This keeps the egg filling moist, preventing it from becoming too dry while it bakes. Milk also contributes to the custard-like consistency.
- Heavy cream gives the filling an ultra-rich and creamy consistency!
- Salt enhances the overall flavor of the quiche.
- Gouda cheese – Shredded gouda melts well and has a mild flavor, making it an ideal choice for a ham and cheese quiche. It’s also added for a smooth, creamy texture! If needed, you can substitute gouda with cheddar cheese.
- Ham – Use thickly sliced deli ham, ham steaks, or leftover spiral ham.
- Fresh herbs – Fresh chives and dill lighten up the flavor and cut through some of the richness of the quiche, creating a well-rounded taste.
How to make this quiche recipe:
Before you get started, preheat your oven to 400°F (200°C).
1. Prepare the crust
- Unroll the puff pastry onto a lightly floured surface.
- Use a rolling pin to roll the crust into a 9-inch square, until the crust is large enough to fit into a 9-inch pie dish.
- Carefully transfer the puff pastry to the pie dish, and lightly press it into the sides and bottom.
- Trim any overhanging edges to make the pie crust round and fit it to the dish.
2. Make the egg filling
- Whisk the eggs, egg yolks, milk, heavy cream, salt, and garlic powder together in a medium-sized mixing bowl. Mix until no streaks of eggs remain.
3. Assemble the quiche
- Add the ham, cheese, and herbs to the puff pastry, and toss together until combined.
- Pour the filling on the ham mixture, until the pie crust is just full. You might have a little filling left over, but that’s okay!
4. Bake the ham and cheese quiche
- Bake uncovered for 30-35 minutes.
- Reduce the heat to 350°F, and bake for another 15-20 minutes or until the quiche is fully set on top with no jiggle in the center. A toothpick should come out clean when inserted into the center!
- Remove the quiche from the oven, and let it rest for at least 10 minutes before cutting it into slices.
- Sprinkle slices of quiche with extra dill, and enjoy!
Cover the crust with aluminum foil or a pie shield if the puff pastry dough becomes too brown. Return the quiche to the oven, and continue baking until it’s cooked through.
What to serve with quiche:
With ham and cheese quiche being high in protein, you’ll want to balance your meal with fresh veggies, fruit, and starchy sides. Some of my favorite pairings include:
Tips for Success:
- Use seamless puff pastry dough sheets for the puff pastry crust. Seal any cracks or seams by pinching the dough back together with moistened fingertips.
- If your puff pastry is frozen, let it thaw at room temperature for about 30 minutes before unrolling it.
- Don’t let your puff pastry sit out at room temperature for too long, though! The butter in the dough will start to soften and melt, causing the pastry to become sticky.
- Bake your quiche on a baking sheet for an easier transfer in and out of the oven.
Make-Ahead and Storing Tips:
- Quiche is the perfect make-ahead meal! Once cooled, leftovers can be wrapped tightly in plastic wrap and stored in the fridge for up to 3 days.
- To reheat, cover the quiche with aluminum foil, and warm it in the oven for 15-20 minutes at 350°F.
- Freeze fully baked quiche for up to 3 months.
Quiche Lorraine is a specific type of quiche that originated in the Lorraine region of France. Quiche Lorraine always includes bacon and can be made with or without cheese. All quiche Lorraines are quiches, but not all quiches are quiche Lorraines.
While both are baked egg dishes, a quiche always has a crust, and a frittata is always crustless. A frittata is started on the stovetop and transferred to the oven, where it bakes into a thick, omelet-like dish. Frittatas are dense and lack the signature creamy consistency found in a quiche.
This is really up to personal preference! If you’re looking for an ultra-crispy crust, you’ll want to pre-bake (or par-bake) before adding the filling. However, the crust will still become crispy and golden brown without pre-baking it first.
More Egg Recipes:
Ham and Cheese Quiche
- 1 sheet puff pastry thawed Note 1
- 4 large eggs
- 2 egg yolks
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 12 oz (340 g) ham cubed Note 2
- 1 cup (115 g) Gouda cheese shredded or use cheddar cheese
- 1 tablespoon chives finely chopped
- 1 tablespoon dill finely chopped plus more for topping
- 1 (9") pie dish
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface with a rolling pin into a slightly larger than 9 inches to fit into a 9” pie dish.1 sheet puff pastry
- Add the puff pastry to the pie dish and trim off corners to make it round.
- In a bowl, whisk together the eggs, egg yolks, milk, heavy cream, salt, and garlic powder until there are no streaks of eggs left. (You can also put the ingredients in a blender and blend it in a blender.)4 large eggs, 2 egg yolks, 1 cup whole milk, ½ cup heavy cream, 1 teaspoon garlic powder, ½ teaspoon salt
- Add the ham, cheese, and herbs, toss together in the puff pastry, then pour the filling on top, until it is just full (you might have a little filling left).1 cup Gouda cheese, 12 oz ham, 1 tablespoon chives, 1 tablespoon dill
- Bake uncovered for 30-35 minutes. Then reduce the heat to 350°F and bake for another 15-20 minutes, or until fully set on top with no jiggle and inserted toothpick comes out clean. If the dough is starting to brown too much, cover with foil and continue baking.
Tips & Notes
– Store baked quiche wrapped tightly with plastic wrap in the fridge for up to 3 days.
– To reheat, cover the quiche with aluminum foil, and warm it in the oven for 15-20 minutes at 350°F.
– Freeze fully baked quiche for up to 3 months, and thaw in the fridge overnight before warming.