Kickstart your weeknight dinners with these 23 irresistible quiche recipes featuring the classic combination of ham and cheese! Whether you’re craving a comforting brunch or an easy family meal, these flaky, savory pies deliver delicious satisfaction in every bite. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive into these mouthwatering creations!
Classic Ham and Cheese Quiche
Viral-worthy and utterly delicious, this ham and cheese quiche delivers flaky crust perfection with every bite. Master this brunch classic that’s guaranteed to impress your crew.
Ingredients
- 1 store-bought refrigerated pie crust
- 6 large farm-fresh eggs
- 1 cup heavy cream
- 1 cup diced smoked ham
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced sweet yellow onion
- 1/4 cup chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F.
- Unroll the refrigerated pie crust into a 9-inch pie dish.
- Press the crust firmly against the bottom and sides of the dish.
- Crimp the edges of the crust with your fingers for a decorative finish.
- Whisk the farm-fresh eggs in a large mixing bowl until fully combined.
- Pour in the heavy cream and whisk until smooth.
- Add the diced smoked ham to the egg mixture.
- Sprinkle in the shredded sharp cheddar cheese.
- Stir in the diced sweet yellow onion.
- Fold in the chopped fresh chives.
- Season with kosher salt, freshly ground black pepper, and smoked paprika.
- Mix all ingredients until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
- Remove from the oven and let cool for 10 minutes before slicing.
Marvel at that golden, flaky crust giving way to the creamy, savory filling. Serve warm slices with a crisp green salad for the ultimate brunch combo, or enjoy chilled for a satisfying next-day lunch.
Cheesy Spinach and Ham Quiche
Elevate your brunch game with this cheesy spinach and ham quiche. Packed with savory flavors and creamy texture, it’s the ultimate crowd-pleaser that comes together in minutes. Watch it disappear faster than you can say “seconds please!”
Ingredients
– 1 store-bought pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 cup diced smoked ham
– 2 cups fresh spinach leaves
– 1/2 cup diced yellow onion
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Place the store-bought pie crust in a 9-inch pie dish.
3. Press the crust firmly against the sides and bottom of the dish.
4. Prick the bottom of the crust all over with a fork.
5. Bake the empty crust for 10 minutes until lightly golden.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat.
7. Add 1/2 cup diced yellow onion to the hot oil.
8. Sauté the onions for 5 minutes until translucent and fragrant.
9. Add 2 cups fresh spinach leaves to the skillet.
10. Cook the spinach for 2 minutes until wilted and bright green.
11. Remove the skillet from heat and let the mixture cool slightly.
12. In a large mixing bowl, whisk 6 large farm-fresh eggs until frothy.
13. Pour 1 cup heavy cream into the egg mixture.
14. Whisk the eggs and cream together until fully combined.
15. Add 1/2 teaspoon kosher salt to the egg mixture.
16. Add 1/4 teaspoon freshly ground black pepper to the mixture.
17. Add 1/4 teaspoon garlic powder to the mixture.
18. Stir in 1 cup diced smoked ham.
19. Fold in 1 cup shredded sharp cheddar cheese.
20. Add the cooled spinach and onion mixture to the egg base.
21. Stir all ingredients until evenly distributed.
22. Pour the filling into the pre-baked pie crust.
23. Spread the filling evenly with a spatula.
24. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
25. Insert a knife into the center – it should come out clean when done.
26. Let the quiche rest for 10 minutes before slicing.
Perfect for brunch or dinner, this quiche delivers a creamy, custardy texture with pockets of smoky ham and melted cheese. Serve warm slices with a crisp green salad for contrast, or pack cold wedges for a satisfying lunch on the go.
Savory Mushroom, Ham, and Cheese Quiche
Savor this flaky, golden quiche packed with earthy mushrooms, smoky ham, and melty cheese—perfect for brunch or a cozy dinner. Skip the fuss with a store-bought crust and let your oven do the magic. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 1 store-bought 9-inch pie crust, chilled
– 8 ounces cremini mushrooms, thinly sliced
– 1 cup diced smoked ham
– 1 cup shredded sharp cheddar cheese
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tablespoon unsalted butter
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Unroll the chilled pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Melt the unsalted butter in a large skillet over medium-high heat.
5. Add the thinly sliced cremini mushrooms and sauté for 6–8 minutes until golden brown and any liquid evaporates.
6. Stir in the diced smoked ham and cook for 2 more minutes to warm through.
7. Sprinkle the shredded sharp cheddar cheese evenly over the bottom of the pie crust.
8. Spread the mushroom and ham mixture over the cheese layer.
9. Crack the farm-fresh eggs into a medium bowl.
10. Whisk the eggs vigorously until smooth and pale yellow.
11. Pour in the heavy cream and whole milk, whisking to combine.
12. Add the kosher salt, freshly ground black pepper, and garlic powder to the egg mixture.
13. Whisk again until fully incorporated.
14. Carefully pour the egg mixture over the fillings in the pie crust.
15. Sprinkle the chopped fresh parsley on top.
16. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
17. Let the quiche cool on a wire rack for 15 minutes before slicing. Here, the flaky crust shatters with each bite, while the creamy interior balances earthy mushrooms and salty ham. Serve warm with a crisp arugula salad or slice it cold for a next-day lunch—it’s just as delicious.
Herb-Infused Ham and Cheese Quiche
Lately, everyone’s obsessed with brunch that slaps. This herb-infused ham and cheese quiche delivers flaky crust, creamy filling, and serious flavor in every bite. Get ready to impress your crew with minimal effort and maximum wow factor.
Ingredients
– 1 store-bought refrigerated pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup diced smoked ham
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 2 tbsp chopped fresh parsley
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/8 tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Whisk together the farm-fresh eggs and heavy cream in a large bowl until fully combined.
5. Stir in the diced smoked ham, shredded sharp cheddar cheese, chopped fresh chives, and chopped fresh parsley.
6. Season the mixture with kosher salt, freshly ground black pepper, and freshly grated nutmeg.
7. Pour the filling into the prepared pie crust, spreading it evenly with a spatula.
8. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
9. Let the quiche cool on a wire rack for 15 minutes before slicing. Tip: Cooling helps the filling set for cleaner cuts.
10. Serve warm or at room temperature. Tip: For extra flavor, drizzle with hot sauce or top with microgreens. Golden and puffed straight from the oven, this quiche boasts a custardy interior dotted with savory ham and melted cheddar. The herb infusion adds a fresh, aromatic lift that balances the richness perfectly. Slice it for brunch, pack it for picnics, or enjoy cold leftovers straight from the fridge—it’s versatile enough for any occasion.
Ham and Swiss Chard Quiche
Fling open your fridge and transform those lingering ingredients into something spectacular. This ham and Swiss chard quiche turns simple components into a brunch masterpiece that’ll have everyone begging for the recipe. Get ready to bake your way to breakfast glory.
Ingredients
– 1 store-bought pie crust
– 6 farm-fresh large eggs
– 1 cup heavy cream
– 1 cup diced smoked ham
– 2 cups chopped Swiss chard
– 1/2 cup shredded Gruyère cheese
– 1/4 cup finely grated Parmesan cheese
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Press the store-bought pie crust firmly into a 9-inch pie dish.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Blind bake the crust for 15 minutes until lightly golden.
5. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
6. Sauté the diced yellow onion for 5 minutes until translucent.
7. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
8. Wilt 2 cups of chopped Swiss chard in the skillet for 3 minutes until bright green and tender.
9. Spread the vegetable mixture evenly over the pre-baked crust.
10. Scatter 1 cup of diced smoked ham over the vegetables.
11. Sprinkle 1/2 cup of shredded Gruyère cheese evenly across the filling.
12. Whisk 6 farm-fresh large eggs vigorously in a large bowl until frothy.
13. Pour 1 cup of heavy cream into the eggs and whisk until fully combined.
14. Stir in 1/4 cup of finely grated Parmesan cheese.
15. Season the egg mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg.
16. Carefully pour the egg mixture over the fillings in the crust.
17. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
18. Let the quiche rest for 10 minutes before slicing.
Golden and glorious straight from the oven, this quiche delivers a perfect contrast of flaky crust against the creamy, savory filling. The smoked ham adds salty depth while the Swiss chard brings earthy freshness to every bite. Serve warm slices with a crisp green salad or pack cold wedges for a sophisticated picnic lunch that travels beautifully.
Crustless Ham and Cheese Quiche
Tired of complicated breakfasts? This crustless ham and cheese quiche delivers maximum flavor with zero fuss. Transform basic ingredients into a protein-packed masterpiece that’s perfect for busy mornings or lazy brunches.
Ingredients
– 6 large farm-fresh eggs
– 1 cup heavy cream with rich texture
– 1 cup diced smoky ham
– 1 cup shredded sharp cheddar cheese
– 1/2 cup finely chopped sweet yellow onion
– 1 tablespoon melted unsalted butter
– 1/2 teaspoon garlic powder with aromatic notes
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon sea salt with subtle brininess
Instructions
1. Preheat your oven to 375°F and grease a 9-inch pie dish thoroughly with the melted unsalted butter, making sure to coat the bottom and sides completely.
2. In a medium bowl, crack all 6 farm-fresh eggs and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
3. Pour the heavy cream into the egg mixture and continue whisking for 30 seconds until the mixture becomes smooth and uniformly pale yellow.
4. Add the garlic powder, freshly ground black pepper, and sea salt directly to the wet ingredients, whisking for another 15 seconds to ensure even distribution.
5. Stir in the diced smoky ham and finely chopped sweet yellow onion, folding gently with a spatula to coat everything in the egg mixture.
6. Sprinkle the shredded sharp cheddar cheese into the bowl and fold again until the cheese is evenly distributed throughout the mixture.
7. Pour the complete quiche mixture into your prepared pie dish, using the spatula to spread it evenly across the bottom.
8. Place the dish in the center rack of your preheated oven and bake for 35 minutes at 375°F until the top is golden brown and the center no longer jiggles when shaken.
9. Remove the quiche from the oven and let it rest on a wire rack for exactly 10 minutes to allow the structure to set before slicing.
10. Use a sharp knife to cut into 6 equal wedges, wiping the blade clean between cuts for neat presentation. Just slice into this golden beauty and watch the steam release that cheesy, savory aroma. The texture remains wonderfully creamy inside while developing a slight crispness around the edges—perfect alongside a simple arugula salad or stuffed into a warm breakfast sandwich for ultimate comfort.
Spicy Jalapeño, Ham, and Cheese Quiche
Just when you thought quiche couldn’t get any better—this spicy, cheesy masterpiece proves otherwise. Jam-packed with fiery jalapeños, savory ham, and melty cheese, it’s the ultimate brunch upgrade. Get ready to bake your way to flavor town in under an hour.
Ingredients
– 1 store-bought refrigerated pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup diced smoked ham
– 1 cup shredded sharp cheddar cheese
– 2 fresh jalapeño peppers
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Whisk together 6 large farm-fresh eggs in a medium bowl until fully combined.
5. Pour in 1 cup of heavy cream and whisk until the mixture is smooth and pale yellow.
6. Stir in 1 cup of diced smoked ham, 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper, and 1/4 teaspoon of garlic powder.
7. Slice 2 fresh jalapeño peppers into thin rounds, removing seeds for milder heat if preferred.
8. Scatter the jalapeño slices evenly over the bottom of the pie crust.
9. Pour the egg and ham mixture over the jalapeños in the crust.
10. Bake at 375°F for 35–40 minutes, or until the center is set and the top is golden brown.
11. Let the quiche cool on a wire rack for 10 minutes before slicing.
Nothing beats the contrast of the flaky, buttery crust against the creamy, cheesy filling with that jalapeño kick. Serve warm slices with a crisp green salad or enjoy cold straight from the fridge—it’s just as delicious the next day.
Ham and Brie Quiche with Caramelized Onions
Viral-worthy comfort just dropped! This ham and brie quiche with caramelized onions delivers buttery crust, melty cheese, and sweet-savory depth in every slice. Get ready to impress your brunch crew with minimal effort and maximum flavor payoff.
Ingredients
– 1 store-bought refrigerated pie crust
– 2 tablespoons salted butter
– 1 large yellow onion, thinly sliced
– 1 cup diced smoked ham
– 4 ounces creamy brie cheese, rind removed and cubed
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh chives
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Melt the salted butter in a large skillet over medium heat.
5. Add the thinly sliced yellow onion and cook for 15 minutes, stirring occasionally, until golden brown and sweetly fragrant.
6. Spread the caramelized onions evenly across the bottom of the pie crust.
7. Scatter the diced smoked ham over the onions.
8. Arrange the cubed brie cheese evenly over the ham layer.
9. In a medium bowl, whisk together the farm-fresh eggs and heavy cream until fully combined and slightly frothy.
10. Stir in the freshly grated nutmeg, kosher salt, and freshly cracked black pepper.
11. Carefully pour the egg mixture over the fillings in the pie crust.
12. Sprinkle the chopped fresh chives over the top.
13. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown.
14. Let the quiche rest for 10 minutes before slicing to allow the layers to set properly.
15. Slice into wedges and serve warm.
Your quiche emerges with a golden, flaky crust giving way to a creamy, velvety interior where the salty ham and rich brie melt into the sweet caramelized onions. Serve it warm with a crisp arugula salad for brunch, or pack chilled slices for a next-level picnic that’ll have everyone asking for the recipe.
Peppers, Ham, and Cheddar Cheese Quiche
Peel back that boring breakfast routine. Pack your morning with savory satisfaction—this quiche delivers flaky crust, melty cheese, and smoky ham in every forkful.
Ingredients
– 1 store-bought pie crust, chilled and flaky
– 6 large farm-fresh eggs
– 1 cup heavy cream, rich and velvety
– 1 cup diced smoked ham, savory and thick-cut
– 1 cup shredded sharp cheddar cheese, aged and tangy
– 1/2 cup diced red bell peppers, sweet and vibrant
– 1/2 cup diced green bell peppers, crisp and fresh
– 1/4 cup finely chopped yellow onion, aromatic and mild
– 1 tbsp olive oil, extra virgin and fruity
– 1 tsp kosher salt, coarse and balanced
– 1/2 tsp black pepper, freshly cracked and pungent
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the chilled pie crust and press it firmly into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Heat olive oil in a skillet over medium heat until shimmering.
5. Sauté diced onions and bell peppers for 5–7 minutes until softened and fragrant.
6. Spread the sautéed vegetables evenly over the bottom of the pie crust.
7. Scatter the diced ham and shredded cheddar cheese over the vegetables.
8. Crack the eggs into a large mixing bowl.
9. Whisk the eggs vigorously until yolks and whites are fully combined.
10. Pour in the heavy cream and continue whisking until the mixture is smooth and pale yellow.
11. Stir in kosher salt and black pepper until evenly distributed.
12. Slowly pour the egg mixture over the ham and cheese filling.
13. Gently tap the pie dish on the counter to release any air bubbles.
14. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
15. Let the quiche rest for 10 minutes before slicing to allow the layers to firm up.
16. Slice into wedges using a sharp knife for clean edges. A golden, buttery crust shatters with each bite, revealing a creamy interior studded with salty ham and sweet peppers. Serve warm with a crisp arugula salad or pack chilled slices for a powerhouse lunch.
Mini Ham and Gouda Quiche Cups
Elevate your brunch game with these irresistible Mini Ham and Gouda Quiche Cups. They bake up golden and puffy in just 20 minutes—perfect for busy mornings or last-minute entertaining. Grab your muffin tin and let’s transform simple ingredients into elegant handheld delights.
Ingredients
- 1 package refrigerated pie crusts
- 6 large farm-fresh eggs
- 1/2 cup heavy cream
- 1 cup diced smoked ham
- 1 cup shredded smoked Gouda cheese
- 1/4 cup finely chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 375°F and generously grease a 12-cup standard muffin tin.
- Unroll the refrigerated pie crusts onto a lightly floured surface.
- Use a 4-inch round cutter to cut 12 circles from the pie crusts, re-rolling scraps as needed.
- Press each crust circle into the prepared muffin cups, ensuring they reach halfway up the sides.
- Whisk together the farm-fresh eggs and heavy cream in a large bowl until fully combined and slightly frothy.
- Stir in the diced smoked ham, shredded smoked Gouda cheese, and finely chopped fresh chives.
- Season the mixture with kosher salt, freshly ground black pepper, and smoked paprika.
- Divide the egg mixture evenly among the 12 prepared crust cups, filling each about 3/4 full.
- Bake for 18-22 minutes at 375°F until the edges are golden brown and the centers are set.
- Cool in the pan for 5 minutes before carefully removing with a small offset spatula.
Crave that perfect balance of flaky crust and creamy filling? These quiche cups deliver smoky ham and melted Gouda in every bite. Serve them warm with a drizzle of hot sauce or pack them cold for a protein-packed lunch—they’re equally delicious either way.
Ham and Cheese Quiche Lorraine
Buckle up for the ultimate brunch upgrade that’ll make your weekend guests think you graduated from culinary school. This ham and cheese quiche Lorraine delivers buttery, flaky perfection with every forkful—no fancy skills required. Get ready to become the brunch hero of your friend group overnight.
Ingredients
– 1 pre-made refrigerated pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese
– 1 cup diced smoked ham
– 1/2 cup finely chopped yellow onion
– 2 tbsp unsalted butter
– 1/4 tsp freshly grated nutmeg
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and place a baking sheet on the middle rack.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Place the pie crust in the freezer for exactly 15 minutes to keep it flaky during baking.
5. Melt 2 tablespoons of unsalted butter in a skillet over medium heat until foamy.
6. Sauté 1/2 cup chopped yellow onion for 4-5 minutes until translucent and fragrant.
7. Whisk together 6 farm-fresh eggs and 1 cup heavy cream until completely smooth and pale yellow.
8. Stir in 1 cup shredded Gruyère cheese, 1 cup diced smoked ham, and the sautéed onions.
9. Season the mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg.
10. Remove the chilled crust from the freezer and pour the egg mixture directly into it.
11. Place the quiche on the preheated baking sheet and bake for 35-40 minutes until the center barely jiggles.
12. Check for doneness by inserting a knife near the center—it should come out clean.
13. Let the quiche rest on a wire rack for 15 minutes before slicing to allow the custard to set properly.
Golden-brown and impossibly flaky, this quiche delivers a rich custard that melts with smoky ham and nutty Gruyère. Serve warm slices with a crisp arugula salad for contrast, or pack chilled wedges for the most impressive picnic basket ever.
Creamy Ham, Broccoli, and Cheese Quiche
Get ready to transform your brunch game with this creamy masterpiece. Golden-brown crust cradles a velvety filling that’ll have everyone begging for seconds. Seriously, this quiche disappears faster than you can say “more please!”
Ingredients
– 1 store-bought pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup diced smoked ham
– 2 cups fresh broccoli florets
– 1 ½ cups shredded sharp cheddar cheese
– ½ teaspoon garlic powder
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon sea salt
Instructions
1. Preheat your oven to 375°F.
2. Press the store-bought pie crust firmly into a 9-inch pie dish.
3. Blind bake the crust for 15 minutes to prevent sogginess.
4. Steam the fresh broccoli florets for 4 minutes until bright green but still crisp.
5. Whisk together 6 large farm-fresh eggs and 1 cup heavy cream until fully combined.
6. Stir in 1 ½ cups shredded sharp cheddar cheese, 1 cup diced smoked ham, and steamed broccoli.
7. Season the mixture with ½ teaspoon garlic powder, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper.
8. Pour the filling into the partially baked crust, spreading it evenly.
9. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
10. Let the quiche rest for 10 minutes before slicing to allow the custard to set properly.
11. Serve warm or at room temperature.
Make this your new brunch superstar—the creamy custard melts in your mouth while the crispy crust provides perfect texture contrast. Try serving wedges with a simple arugula salad for a complete meal that feels fancy without the fuss. Leftovers reheat beautifully for quick weekday breakfasts that taste just as amazing.
Garlic Herb Ham and Cheddar Quiche
Just when you thought brunch couldn’t get better—this garlic herb ham and cheddar quiche slaps. Jam-packed with savory flavors and that perfect custardy texture, it’s the ultimate crowd-pleaser that comes together shockingly fast.
Ingredients
– 1 store-bought refrigerated pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– 1 cup diced smoked ham
– 3 cloves fresh garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers for a decorative finish.
4. Whisk together the farm-fresh eggs and heavy cream in a large bowl until fully combined.
5. Stir in the shredded sharp cheddar cheese, diced smoked ham, minced fresh garlic, chopped fresh parsley, dried thyme, kosher salt, and freshly ground black pepper.
6. Pour the egg mixture into the prepared pie crust.
7. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown. Tip: Check for doneness by gently jiggling the pan—the center should barely move.
8. Let the quiche cool on a wire rack for 15 minutes before slicing. Tip: Cooling helps the custard set for cleaner slices.
9. Use a sharp knife to cut into wedges. Tip: Wipe the knife clean between cuts for neat presentation.
Devour this quiche warm from the oven—the flaky crust shatters with each bite while the creamy interior melts with smoky ham and sharp cheddar. Serve it alongside a crisp arugula salad for contrast, or pack slices cold for a powerhouse lunch that tastes even better the next day.
Leek, Ham, and Gruyère Quiche
You need this leek, ham, and Gruyère quiche in your life. Yield golden, flaky perfection with minimal effort—this savory pie delivers comfort in every buttery bite. Transform basic ingredients into brunch royalty that’ll have everyone begging for the recipe.
Ingredients
– 1 store-bought refrigerated pie crust
– 2 tablespoons salted butter
– 2 thinly sliced leeks, white and light green parts only
– 1 cup diced smoked ham
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Crimp the edges of the crust with your fingers to create a decorative border.
4. Melt the salted butter in a large skillet over medium heat.
5. Add the thinly sliced leeks and sauté for 6-8 minutes until softened and fragrant.
6. Stir in the diced smoked ham and cook for 2 more minutes until lightly browned.
7. Whisk the farm-fresh eggs vigorously in a large bowl until pale and frothy.
8. Pour in the heavy cream and continue whisking until fully combined.
9. Fold in the shredded Gruyère cheese, freshly ground black pepper, and freshly grated nutmeg.
10. Spread the leek and ham mixture evenly across the bottom of the pie crust.
11. Carefully pour the egg mixture over the filling, ensuring even distribution.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 15 minutes before slicing to allow the layers to set properly.
14. Use a sharp knife to cut clean slices through the flaky crust and creamy filling. Ultimate comfort in flaky form—this quiche boasts a creamy, custardy interior contrasted by that crisp, buttery crust. Serve warm slices with a bright arugula salad to cut through the richness, or enjoy cold straight from the fridge for the perfect next-day snack.
Conclusion
Craving comfort food? This collection proves ham and cheese quiche is endlessly versatile—perfect for brunch, lunch, or dinner. We hope you find a new favorite! Try one, leave a comment with your top pick, and share these tasty ideas on Pinterest. Happy baking!
