Ham-cheese Quiche

As is the case with all breakfast casseroles, quiche is a fantastic dish to prepare in advance for Easter brunch or for a speedy lunch at any time in the world. Salty Ham-cheese Quiche and melty cheese come together to create the traditional filling that is sure to please a large group of people. This quiche recipe takes a shortcut by using a store-bought crust, which does not require any additional baking time.

Even the filling is easy to make; you do not need to cook it on the stovetop because it is just whisked together in a bowl. We have a particular spot in our recipe box for breakfast ideas like spinach quiche, quiche Lorraine, and even Ree Drummond’s own cowboy quiche. However, this ham and cheese quiche is our go-to because of how easy it is to make and how simple it is to prepare.

Can I make quiche with milk instead of half-and-half?

Ham-cheese Quiche
Ham-cheese Quiche

The use of half-and-half gives the quiche a richer and creamier texture. It is possible to substitute whole milk for it; nevertheless, there are other half-and-half alternatives that are superior. Alternatively, you might use half a cup of sour cream and half a cup of milk in place of one cup of half and half when making this recipe. You might also use half a cup of heavy cream and half a cup of milk.

Yes, indeed, half-and-half contributes to a rich and creamy texture in quiche due to its combination of milk and cream. However, if you’re looking for alternatives, there are several options that can be used depending on your preferences and dietary restrictions:

  1. Whole Milk: While not as rich as half-and-half, whole milk can still provide a creamy texture to the quiche. It won’t be as rich, but it’s a suitable substitute if you don’t have half-and-half on hand.
  2. Sour Cream and Milk: Mixing half a cup of sour cream with half a cup of milk can mimic the consistency of half-and-half while adding a slightly tangy flavor to the quiche. This substitution works well if you enjoy a bit of tanginess in your dishes.
  3. Heavy Cream and Milk: Combining half a cup of heavy cream with half a cup of milk will result in a richer and creamier texture compared to half-and-half. This option will yield a decadent quiche with a higher fat content.

Ham-cheese Quiche

Ultimately, the choice of substitute depends on your personal taste preferences and dietary requirements. Each alternative will slightly alter the flavor and texture of the quiche, so feel free to experiment to find the combination that best suits your palate.

Does quiche require a homemade pie crust?

It is impossible to beat a homemade pie crust made entirely of butter, but if you are looking for a quick and easy solution, you can just purchase a pie dough that has been refrigerated at the grocery store that is closest to you. The filling, which is creamy and delicious, is the star of the show in this quiche, after all.

While homemade pie crust made entirely of butter does indeed have its own unique flavor and texture, using store-bought refrigerated pie dough can be a convenient and time-saving option, especially for busy cooks or those short on time. Store-bought pie doughs are often of good quality and can still produce a tasty quiche crust.

However, if you have the time and inclination, making a homemade pie crust with butter can elevate the quiche to another level with its rich, flaky layers. It allows for greater control over ingredients and can be customized to suit your taste preferences.

Ultimately, whether you opt for homemade or store-bought pie crust depends on your priorities and available resources. The filling is indeed the star of the quiche, so as long as it’s creamy and delicious, the choice of crust can complement it well, regardless of whether it’s homemade or store-bought.

Do you pre-bake quiche crust?

Ham-cheese Quiche

You are free to par-bake the pie crust for this recipe if you appreciate the assurance that comes with having a crust that is sufficiently crisp. In order to par-bake: Heat the oven to 375 degrees Fahrenheit and set it to preheat. After positioning the pie crust in the pan, crimp the edges of the crust. Wait ten minutes before removing it from the freezer. As soon as the crust has been cold, use a fork to make eight to ten holes all over the base of the crust.

Pie weights should be used to fill the pie dough after it has been lined with parchment paper. It should be placed on a baking sheet with a rim. To ensure that the crust is completely dry around the edges, bake it for ten to twelve minutes. Using weights, carefully remove the paper from the stack. Place it back in the oven for three to five minutes, or until the foundation of the crust is completely dry and the edges have just begun to become a light brown color. Allow this to gently cool, then add the filling and bake it according to the instructions.

Do you have to par-bake a crust for a quiche? 

It is not absolutely necessary to bake the crust of a quiche for a short period of time. This dish makes use of a straightforward technique that involves preheating a baking sheet while your oven is heating up. When you bake the quiche on the hot baking sheet, it acts as a pizza stone, allowing the bottom to become crispier than it would otherwise be.

Can you make ham and cheese quiche ahead of time?

Without a doubt, you can! It is possible to prepare this quiche up to a day in advance and allow it to be stored in the refrigerator. When you are ready to consume it, reheat it in an oven preheated to 315 degrees Fahrenheit until it is served warm. You could also remove it from the refrigerator approximately half an hour before the start of the meal and consume it at room temperature. One of the many wonderful things about quiche is that it tastes terrific at virtually any ambient temperature.

A ham and cheese quiche is a classic and delicious dish that’s perfect for breakfast, brunch, or even dinner. Here’s a basic recipe to get you started:

Ham-cheese Quiche


  • 1 pie crust (store-bought or homemade)
  • 1 cup diced, cooked ham
  • 1 cup shredded cheese (such as Swiss, cheddar, or Gruyere)
  • 4 large eggs
  • 1 cup half-and-half (or substitute options as mentioned earlier)
  • Salt and pepper, to taste
  • Optional: chopped fresh herbs like parsley or chives.


  1. Preheat the oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Pie Crust: Place the pie crust in a pie dish and crimp the edges. If using a store-bought crust, follow the package instructions for pre-baking, if necessary.
  3. Layer the Fillings: Spread the diced ham evenly over the bottom of the pie crust. Sprinkle the shredded cheese on top of the ham.
  4. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined. You can also add chopped fresh herbs for extra flavor, if desired.
  5. Pour the Egg Mixture: Carefully pour the egg mixture over the ham and cheese in the pie crust, ensuring that it’s evenly distributed.
  6. Bake the Quiche: Place the quiche in the preheated oven and bake for 35–45 minutes, or until the filling is set and the top is golden brown.
  7. Cool and Serve: Allow the quiche to cool for a few minutes before slicing and serving. Serve it warm or at room temperature.
  8. Optional Garnish: Garnish with additional fresh herbs, if desired, before serving.

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