Easy Ham and Cheese Quiche is a classic quiche recipe that serves eight friends! It’s perfect for Sunday brunch with a side of fresh fruit and mimosas (or just orange juice if that’s more your style).
It’s ready in under an hour and also freezes and reheats well, so it’s a game-changer if you’re wanting to prep it ahead of time or gift it to friends as a freezer meal.
In addition to ham and cheese, I added lots of spinach to increase the nutritional value of this recipe. You could also use kale if you prefer it! Why not get some veggies in at breakfast if you can, am I right?
I hope you love this recipe, and be sure to leave a comment and rating if you do! Enjoy!
How to Make Ham and Cheese Quiche
To make this quiche, you will need:
A large bowl
A whisk or fork
A 9-inch pie pan
1 9-inch pie crust (I use this recipe and highly recommend it!), homemade or store-bought
The following ingredients:
4 large eggs
1 cup half and half
1 cup diced ham (low-sodium if you can find it)
2 cups roughly chopped spinach
4 green onions, chopped
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp black pepper
1/2 tsp salt
To get started, bake your pie crust. If you are using a store-bought crust, follow the package’s instructions. If you are using Sally’s recipe above, bake for 8-10 minutes at 375F until very light brown and firm.
Tip: using a fork, poke several holes in the bottom and sides of the pie crust to make sure it bakes evenly and does not bubble up or disfigure!
While your crust is baking, you can start preparing your filling. I like to do all my chopping and slicing before I put a recipe together, so that’s what I recommend you do first:
Chop green onions and spinach and set aside.
In a large bowl, thoroughly whisk together the eggs and half and half.
Next, add chopped green onions, diced ham, shredded cheese, and chopped spinach to the egg mixture. Add salt and pepper and stir gently to combine.
Your pie crust should be done right about now, so go ahead and take it out of the oven if you haven’t already. Set it aside to cool for about ten minutes before adding the filling in.
**If you add the filling while the crust is still piping hot, the egg mixture will start to cook and the quiche will not bake evenly. You’ll know you’re ready to add the filling when the crust is warm enough to touch.
Once your pie crust is warm and no longer hot, add the filling! It should look something like this:
Then, put it back into the oven at 375F for 25-35 minutes or until a toothpick inserted into the center comes out clean.
I usually check my quiche 3-4 times during the last 10 minutes of cooking and jostle the rack a bit to see if the center is still wobbly. Once it doesn’t wobble anymore and looks firm, I do my toothpick test to double-check and then take it out. I like to be extra sure it’s done 😉
Tip: If near the end of your quiche’s journey in the oven the crust begins to get too brown before the filling has set, you can place a sheet of tin foil loosely (and VERY carefully so you do not burn yourself) over the top of the quiche. Your quiche will still cook beautifully but your pie crust will not burn!
Lastly, remove quiche from the oven and allow it to cool for about ten minutes before slicing into 8 even pieces and serving warm with your favorite sides (again may I humbly suggest: mimosas!)
And that’s it! If you have any questions don’t be shy, shoot me a message on Instagram, or leave a comment below!
Ham and Cheese Quiche
- 9-inch pie pan
- large bowl
- chef's knife
- 4 large eggs
- 1 cup half and half
- 1 cup diced ham low-sodium if you can find it!
- 2 cups spinach, roughly chopped I hand-tear mine, no need for perfection here!
- 4 green onions, chopped
- 1/2 cup reduced-fat cheddar cheese, shredded
- 1 tsp black pepper
- 1/2 tsp salt
- 1 9-inch pie crust store-bought or homemade
- Bake pie crust according to package directions if store-bought. If using homemade pie crust, bake for about 8-10 minutes at 375F, until firm. It should not be “doughey” anymore. Make sure to poke a couple of holes in the bottom and sides before baking so it doesn’t bubble up or crack!
- Once it’s baked, set it aside to cool for about 10 minutes. Tip: It’ll cool faster on a cooling rack.
- Chop onions and spinach. Set aside.
- In a large bowl, gently whisk eggs and half and half to combine.
- Add onion, ham, cheese, and spinach to egg mixture. Add salt and pepper and stir gently to combine.
- Pour batter into cooled pie crust. It’s okay if it’s warm, but it should not be hot or else the egg will start to cook and the quiche will not bake evenly!
- Bake at 375F for 25 minutes and then check if it’s done by inserting a toothpick into the center and seeing if it comes out clean. If not, bake for another 5-10 minutes, checking frequently.
- Once it’s done, remove it from the oven and allow it to cool on a cool counter or cooling rack for 10 minutes before cutting.
- Once cooled, slice into 8 even slices and enjoy! Store in the fridge for up to 5 days.
Prepping quiches for a party or get together? Try my Mini Ham and Cheese Quiche recipe for a bite-sized version of this!