Amazing 3-Ingredient Ham and Cheese Quiche

If you’ve got that lonely-looking pile of leftover festive ham sitting in the fridge, don’t you even *think* about letting it go to waste! I know how it is—the holiday cooking is done, but you still have bits and pieces you need to use up before they go sad. That’s why I developed this incredibly straightforward and satisfying ham and cheese quiche recipe. Trust me, this is the easiest savory breakfast pie you’ll ever make, and it instantly becomes the star of any brunch spread or holiday morning. It’s rich, it’s creamy, and it solidifies my whole philosophy: real food made simply for the people you love. In less than an hour, you’ll have something spectacular on the table.

I first perfected this in my own kitchen after Thanksgiving when I just couldn’t face another dense sandwich. My goal was always to create something foolproof, especially when using store-bought crust—because sometimes, convenience wins! This version, loaded with sharp cheddar and smoky ham, is always a huge hit with my family. It’s proof that you don’t need complicated techniques to make something feel special. Head over to my About Page if you want to know more about how I bring these simple, joyful recipes to life!

Why This Ham and Cheese Quiche Recipe Works for Your Family

I want you to feel totally confident walking into the kitchen when you make this savory breakfast pie. I’ve spent years simplifying my grandmother’s techniques for my hectic life, and this recipe truly delivers comfort without the stress. It’s designed for real home cooks who need reliable results!

Here’s exactly why I keep coming back to this ham and cheese quiche:

• It’s the absolute best way to transform that leftover holiday ham into something totally new. Zero guilt about that extra meat!
• Prep time is seriously fast—I can usually get it assembled in about 15 minutes flat. That leaves tons of time for mimosas!
• It nails that classic, comforting flavor profile. Sharp cheddar just melts perfectly with smoky ham.
• It’s so versatile. It’s our go-to easy brunch idea, but it’s equally fantastic for a special holiday morning quiche.

When I test recipes, I focus on making sure they stick around on our weekly rotation. This one has earned its spot because it’s always delicious and so simple to manage.

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Gathering Ingredients for Your Ham and Cheese Quiche

This recipe is so straightforward, which is why I love pulling it out when I need a quick, satisfying dish. It’s all about maximizing flavor with minimal effort, and that starts with simple, good ingredients. We’re using up that leftover ham we all have, transforming it into a proper savory breakfast pie.

The foundation relies on just a handful of items. You’ll need a 9-inch unbaked pie crust—don’t feel guilty buying one, we all need shortcuts sometimes! Then, we layer in flavor:

• One cup of diced cooked ham (the star of the show!)
• One full cup of sharp cheddar cheese, make sure it’s shredded!
• Half a cup of finely chopped onion.
• Three large eggs.
• One cup of half and half (or whole milk if that’s what you have).
• A little salt (1/4 teaspoon), pepper (1/8 teaspoon), and just a tiny pinch of nutmeg—that nutmeg is my secret little warmth note.

When I’m choosing cheese, I always lean toward sharp cheddar. It has such a wonderful bite that stands up nicely against the rich custard. Since this is a family recipe, I’ve learned that using good quality ham makes a huge difference in the final taste of your ham and cheese quiche.

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Ingredient Notes and Substitutions for the Ham and Cheese Quiche

I love giving you a little flexibility because my kitchen isn’t always perfectly stocked either! If you want to give your quiche a little fancier edge, definitely swap out that sharp cheddar for Gruyere cheese; it melts beautifully and adds this lovely nutty depth. That’s my favorite upgrade for a special holiday morning quiche.

Another common question I get is about the dairy. The recipe calls for half and half because it gives you that perfectly rich, creamy texture that makes the custard set beautifully. If you only have regular milk on hand, go ahead and use it! Just know the filling might be slightly less decadent. But honestly, it will still be wonderful, because that ham and cheese combination is magic all on its own.

Essential Equipment for Baking the Ham and Cheese Quiche

Good news! Unlike those elaborate pastries that demand five special gadgets, this ham and cheese quiche needs very little specialized equipment. I like keeping things simple when I whip this up for brunch. We’re sticking to basic, reliable tools that I bet you already have sitting in a drawer right now.

For this savory breakfast pie, you are going to need:

• One standard 9-inch pie plate. Make sure it’s deep enough to hold all our delicious filling!
• A sturdy mixing bowl, big enough for whisking the eggs without splashing everything onto the counter—trust me on that one.
• A simple whisk to get that custard perfectly smooth.
• Of course, your measuring cups and spoons are necessary for accuracy.

That’s honestly it! No fancy stand mixers or pastry rollers required for this easy brunch idea.

Step-by-Step Instructions for the Perfect Ham and Cheese Quiche

Okay, this is where the magic really happens! Because we’re keeping things quick for our easy brunch idea, timing is key. You want to get the oven warming up before you even start mixing the wet ingredients. I set mine to 375 degrees F right when I pull out the pie crust and the ham.

First things first: get that unbaked crust settled nicely in your 9-inch pie plate. No fussing needed! Next, we build the layers of flavor right in the bottom. I just scatter the diced ham, the shredded sharp cheddar cheese, and that chopped onion evenly across the base. Think of this as laying down the foundation for a perfect texture later on.

Now for the custard. In a separate bowl—and this is important—you need to whisk those three eggs until they are perfectly smooth. Then, gently whisk in your half and half, salt, pepper, and that tiny pinch of nutmeg. Don’t over-beat it! We want it combined, not foamy.

This next part took me a few tries to get right when I was first learning! You have to pour that liquid mixture slowly over the ham and cheese already sitting in the crust. If you dump it fast, everything will swirl up weirdly. Pouring slow lets the eggs gently settle around the solids. Once it’s full, into the oven it goes for about 35 to 45 minutes.

How do you know it’s done? Resist the urge to jostle the oven door! You’re looking for the center to look set—not jiggly. The best check is inserting a thin knife near the center. If it comes out clean, you’re perfect! If you’re checking early for another reason, remember that this recipe is a great substitute for those complicated weeknight dinners that take forever. Let it cool for at least ten minutes before slicing; this gives the custard time to firm up properly. You can find more reliable baking setups on my site anytime!

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Expert Tips for a Flawless Ham and Cheese Quiche Bake

When I first started baking quiches, I was terrified of getting that soggy bottom—so disappointing, right? Because we aren’t blind-baking (we’re keeping it quick!), the key here is really about letting it rest! Those 10 minutes after the quiche comes out of the oven are non-negotiable. That residual heat finishes setting the very center so it doesn’t collapse when you slice it. I’ve messed this up trying to rush dinner, and let me tell you, a runny center is no fun.

Also, when placing the quiche in the oven, make sure it’s on an oven rack in the middle position. Baking too low can actually result in a slightly wetter bottom crust because the heat source at the bottom is too direct on the pastry before the custard is firm. My personal trick for knowing the custard is just right is that slight spring-back when I press the very edge gently with my pinky finger—it means the protein structure is solid!

Making Ahead and Storing Your Ham and Cheese Quiche

One of the greatest joys of baking this ham and cheese quiche is knowing you can totally get ahead of the game! As I mentioned in my notes, this savory breakfast pie is perfect for prepping ahead, which is a lifesaver on hectic mornings. You can totally assemble the whole thing—crust, ham, cheese, and the liquid custard—the night before.

Just cover it tightly with plastic wrap and keep it chilled in the fridge. You’ll want to add about five to ten minutes to the total baking time the next morning since it’s going into the oven cold. Seriously, having this savory breakfast pie ready to bake is the ultimate make ahead breakfast maneuver.

For leftovers, just cover the cooled quiche tightly with foil or plastic wrap and store it in the refrigerator for three to four days. When you’re ready to reheat a slice, I find that warming it gently in a warm oven (about 300 degrees F for 10-15 minutes) gets the custard soft and creamy again without drying out the crust. Microwaving works in a pinch, but you might lose some of that lovely texture!

Serving Suggestions for Your Savory Breakfast Pie

So, you’ve got this gorgeous, rich ham and cheese quiche cooling on the rack. What do you serve it with? Since the quiche itself is wonderfully hearty—full of fat from the cheese and protein from the eggs and ham—you really just need something light and bright to cut through that richness. This is key to turning it into a truly satisfying brunch!

For the ultimate easy brunch idea, skip heavy sides. My absolute favorite pairing is a simple handful of fresh melon or some bright berries. The sweetness is just lovely next to the salty cheese. If you are serving this savory breakfast pie for lunch or brunch, I always throw together a quick little side salad. Think simple greens, maybe some thinly sliced radishes, and a light vinaigrette. Head over to my Soups & Salads section for easy dressing tips! It keeps the whole meal balanced and feeling fresh.

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Frequently Asked Questions About Ham and Cheese Quiche

Can I use cheese other than sharp cheddar in this ham and cheese quiche?

Absolutely, you can! While I adore the little bite that sharp cheddar gives this recipe, I often swap in Gruyere cheese when I want to make it a bit more sophisticated—it melts so smoothly. Sometimes, if I’m serving it to guests who prefer something milder, I’ll even do a blend of Monterey Jack and a little Swiss. Just make sure whatever cheese you grab is shredded well so it mixes into the custard nicely. It’s all about personal preference when you’re making this ham and cheese quiche recipe!

I want a crustless version; can I skip the pie crust?

That is a super common question when people are looking for a lighter take on a savory breakfast pie! You certainly can skip the crust. If you do, you’ll effectively be making a frittata, which is delicious, but it won’t have the buttery, flaky structure that makes this recipe so comforting as a proper pie. If you try it crustless, make sure you thoroughly grease your pie plate, and you might need to reduce your baking time by about five minutes. But honestly, the crust is what makes that bakery-style experience at home!

What is the trick to ensuring I don’t end up with a watery quiche?

Oh, the dreaded watery quiche! That’s the bane of every home baker’s existence. This usually happens for two main reasons, and thankfully, our recipe avoids both. First, make sure your ham is fully cooked and diced, not raw. Second, you must whisk those eggs and the half-and-half really well, but don’t whip air into it! The most important step is the final check: when you insert that knife near the center, if it comes out wet with running liquid, it needs more time. If you see moist crumbs clinging to it, that’s your sign to pull it out for resting. A few extra minutes of baking or cooling will save you from a sloppy slice!

Is this ham and cheese quiche suitable for a large holiday morning breakfast?

It’s perfect! I mentioned it’s one of my favorite holiday morning quiche options because it can be prepped ahead, just like I described, meaning you aren’t rushed while everyone else is still enjoying coffee. It feeds six generously, and since it’s so easy to double the batch and use two pie plates across two racks in your oven, it scales up beautifully for a bigger crowd.

Nutritional Estimates for This Ham and Cheese Quiche

Now, I know that when we are focused on making cozy, comforting food, we aren’t always counting every single gram of anything, but it’s still smart to have a little idea of what’s in our favorite recipes! When I put this ham and cheese quiche together for my family, I’m mostly focused on the protein and satisfaction factor, but the numbers are interesting to look at.

Keep in mind that these figures are just estimates, okay? The exact amount of fat or sodium can jump around quite a bit depending on the brand of pie crust you grab or how salty your leftover ham happens to be. I always use sharp cheddar, which has a bit more flavor punch, but every brand varies!

This breakdown is based on six servings for this classic cheddar quiche:

• Serving Size: 1 slice
• Calories: 320
• Protein: 18g
• Fat: 22g (with 10g saturated fat)
• Carbohydrates: 15g

It’s a pretty solid, complete slice—lots of protein to keep you full through brunch, and just enough carbs from the crust to taste like a real treat. If you are trying to manage things like keto meal plan delivery or if you are generally watching your intake, remember that swapping that crust for a base of just veggies totally changes the game. But for a classic, comforting savory breakfast pie, I think these numbers are perfectly manageable when enjoyed with friends!

Share Your Holiday Morning Quiche Success

I truly hope this easy brunch idea brought a little extra joy to your table! Have you made this ham and cheese quiche? Please take a moment to rate the recipe below—it helps me keep creating simple, joyful food for you. If you used up some fantastic leftover ham, I’d absolutely love to hear about it in the comments! You can also share any pictures of your beautiful holiday morning quiche on social media.

Don’t forget, if you ever have a question that pops up while you’re cooking, you can always reach out to me directly via my Contact Page. Happy baking, everyone!

Classic Ham and Cheddar Quiche

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Make a satisfying ham and cheese quiche using leftover ham. This recipe yields a creamy egg custard pie perfect for brunch or a holiday breakfast.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (9 inch) unbaked pie crust
• 1 cup diced cooked ham
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped onion
• 3 large eggs
• 1 cup half and half or milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of nutmeg

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Instructions

1. Preheat your oven to 375 degrees F. Place the pie crust in a 9-inch pie plate.
2. Scatter the diced ham, shredded cheddar cheese, and chopped onion evenly over the bottom of the pie crust.
3. In a medium bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg until well combined.
4. Pour the egg mixture slowly over the ham and cheese in the pie crust.
5. Bake for 35 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
6. Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

• If you are planning meals for the week, this quiche is a great item to prep ahead.
• You can substitute Gruyere cheese for cheddar for a slightly different flavor profile.
• This recipe is a good alternative to using meal planning services for a savory breakfast.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 2
• Sodium: 550
• Fat: 22
• Saturated Fat: 10
• Unsaturated Fat: 12
• Trans Fat: 0.5
• Carbohydrates: 15
• Fiber: 1
• Protein: 18
• Cholesterol: 110