Name: Cheese and Ham Quiche Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1 Homemade Pie Crust Recipe (see notes for using store-bought pie crust); 4 large eggs; 1 egg yolk; 1 1/4 cups heavy cream; 1/2 tsp dried parsley; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp paprika; 1/2 tsp ground mustard; 1/2 tsp pepper; 1/4 teaspoon salt; 1 cup chopped ham; 3 oz. (about 3/4 cup) shredded Gruyere cheese; 3 oz. (about 3/4 cup) shredded Gouda cheese (may substitute cheddar); 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1/2 onion, chopped; 1 cup asparagus, cut into 1/2-inch pieces; 1 red bell pepper, chopped; 3-4 cloves garlic, minced

There’s something wonderfully comforting about a warm slice of quiche that hits all the right notes—from the flaky crust to the creamy filling. That’s exactly why this Cheese and Ham Quiche Recipe has become a favorite in my kitchen; it’s versatile, rich, and genuinely satisfying for any meal of the day.

The image shows a slice of savory pie in a white pie dish placed on a white marbled surface with a striped cloth nearby. The pie has a thick, golden-brown, flaky crust with crimped edges. Inside the pie, there are several layers: a bottom golden-brown crust, then a creamy filling with visible pieces of red and green vegetables along with bits of ham or bacon. The top layer is a slightly browned melted cheese sprinkled with green herbs. The slice shown is missing from the pie, revealing the thickness and texture of the creamy vegetable and meat filling inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheese and Ham Quiche Recipe
Top Tip
How to Serve Cheese and Ham Quiche Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese and Ham Quiche Recipe

Why You'll Love This Recipe

I truly enjoy making this Cheese and Ham Quiche Recipe because it’s straightforward yet packed with layers of flavor. It’s perfect for those moments when you want something both elegant and homey, with ingredients you can find in your fridge.

Rich & Creamy Filling: The combination of heavy cream and eggs creates that velvety custard texture that just melts in your mouth.
Perfect Balance of Savory: Ham, Gruyere, and Gouda bring a smoky, nutty, and slightly sweet flavor that pairs beautifully together.
Customizable Veggie Filling: I love adding fresh asparagus and red bell pepper, but you can swap in whatever you have on hand for a new twist.
Make-Ahead Friendly: You can prep the crust and filling ahead, making it a lifesaver for busy mornings or easy entertaining.

This image shows a close-up of three slices of golden-brown quiche on a white plate. The quiche has a thick, crumbly crust with crimped edges forming a wavy shape. Each slice has a yellow, slightly shiny cheese layer on top, sprinkled with small green herb pieces. The inside looks creamy with visible bits of red and green ingredients. The plate sits on a white marbled surface, and a silver spatula lifts one slice from the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheese and Ham Quiche Recipe plays a key role—whether it’s adding richness, texture, or flavor. Shopping tips included will make your prep smooth and ensure the best results.

Flat lay of a smooth, uncooked homemade pie crust in a simple white ceramic pie dish, four large brown eggs with clean shells, a small white bowl of heavy cream, a neat pile of fresh chopped pink ham cubes, a small mound each of shredded pale yellow Gruyere cheese and shredded creamy Gouda cheese on plain white ceramic plates, a handful of fresh bright green asparagus cut into half-inch pieces on a white ceramic plate, a few glossy red bell pepper pieces freshly chopped, a small heap of finely chopped white onion on a white plate, several unpeeled garlic cloves beside a small white bowl holding minced garlic, a small white bowl with golden olive oil, a small white bowl with unsalted butter, and a small white bowl containing a delicate mix of dried parsley, oregano, thyme, paprika, ground mustard, black pepper, and salt all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pie crust: Homemade is fantastic if you have time—it bakes up flaky and buttery; store-bought works too, just choose a deep-dish to hold all that filling.
Eggs & egg yolk: The base for the custard, giving the quiche its creamy, tender structure.
Heavy cream: This is what makes the filling so luxurious and smooth. Substituting with half-and-half is possible but the texture changes noticeably.
Dried herbs & spices: Parsley, oregano, thyme, paprika, ground mustard, and pepper add nuanced layers of flavor without overpowering the filling.
Ham: Go for diced ham that’s a bit thick so it holds up in the custard—it’s the star protein here.
Gruyere and Gouda cheese: Both melt wonderfully and have distinct tastes that complement the smokiness of the ham.
Olive oil & unsalted butter: For sautéing veggies, bringing out sweetness and adding richness.
Onion, asparagus, red bell pepper, garlic: Fresh veggies add color, texture, and balance the richness; sautéing develops their flavors beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Cheese and Ham Quiche Recipe is its flexibility—you can tweak it to your liking without losing that classic quiche vibe. I often swap in different veggies depending on the season or what’s leftover in the fridge.

Vegetable Variations: Tried adding sautéed mushrooms and spinach instead of asparagus and peppers, and it was just as delicious. Feel free to use cooked broccoli, zucchini, or even sun-dried tomatoes.
Cheese Swaps: If you’re not a Gouda fan, swapping with sharp cheddar or a bit of parmesan gives a different but equally tasty profile.
Crust Options: Sometimes I make this crustless for a lighter, gluten-free option—just skip the pie shell and bake in a well-greased dish.
Herb Boost: Fresh herbs like chives or tarragon sprinkled on top after baking add a fresh punch.

Step-by-Step: How I Make Cheese and Ham Quiche Recipe

Step 1: Prep the Perfect Pie Crust

I like to make the pie crust a day ahead, chilling it well before rolling out. This prevents shrinking during baking. When you’re ready, line it with parchment and baking beads (or dry rice if you don’t have beads) and blind bake at 375°F for 18 minutes. Then remove the weights, prick the bottom with a fork to stop puffing, and pop it back for another 10 minutes. By doing this, you ensure a crisp, stable base for that luscious filling.

Step 2: Make the Custard Filling

In a big bowl, whisk together 4 whole eggs and one yolk until beaten, then mix in 1¼ cups of heavy cream along with your dried herbs and spices. Toss in the diced ham and cheeses last. The mixture will be rich and thick—don’t worry, that’s exactly what makes the filling creamy and flavorful!

Step 3: Sauté the Vegetables

Heat a tablespoon of olive oil plus a tablespoon of unsalted butter in a skillet. Throw in the chopped onion and asparagus, cooking for about 3 minutes until they start to soften. Add red bell pepper and cook another 2 minutes, then garlic for 30 seconds to round everything out. This quick sauté lets the veggies keep some bite and their vibrant flavors.

Step 4: Assemble and Bake

Stir the sautéed veggies into your custard mixture, then pour it all carefully into the blind-baked crust. Bake uncovered at 375°F for 35 to 45 minutes until the center jiggles slightly when shaken. This gentle wobble tells you the quiche will be perfectly soft and custardy when cooled. Let it rest 15 minutes before slicing, so the filling sets just right.

Top Tip

From my experience with this Cheese and Ham Quiche Recipe, a few simple tricks make all the difference to help you get bakery-quality results at home. Trust me, these tips will save you time and stress, so your quiche turns out perfectly every time.

Blind Bake Is a Must: Don’t skip this step or your crust can turn soggy. I always chill the dough well before blind baking to keep it from shrinking.
Use Thick-Cut Ham: Ham that’s too thin just disappears into the custard. Thick cubes maintain texture and flavor in every bite.
Watch the Bake Time: Keep an eye on your quiche after 30 minutes—if the top is getting too dark, a foil shield around the crust edges helps prevent burning.
Don’t Overcook the Center: That little jiggle in the middle means all is good—overbaking makes the filling rubbery, and underbaking leaves it runny.

How to Serve Cheese and Ham Quiche Recipe

Cheese and Ham Quiche - Serving Suggestion

Garnishes

I love topping my quiche slices with a sprinkle of fresh parsley or chives. Sometimes I add a tiny dollop of sour cream or a drizzle of hot sauce if I’m feeling adventurous. These little extras brighten up each bite and add a pop of color.

Side Dishes

Pair your Cheese and Ham Quiche Recipe with a simple leafy green salad dressed with lemon vinaigrette, or a handful of roasted baby potatoes. For brunch, serve alongside fresh fruit and crusty bread to round out the meal beautifully.

Creative Ways to Present

For a special occasion, I’ve served this quiche cut into mini tartlets using muffin tins—perfect for buffet tables or brunch parties. You can also sprinkle extra herbs on top and plate with edible flowers for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

I usually let my leftover quiche cool to room temperature, then cover it tightly with foil or plastic wrap before popping it in the fridge. It keeps wonderfully for up to 4 days—just perfect for quick lunches or light dinners during the week.

Freezing

This quiche freezes like a dream! I slice it into individual portions, wrap each slice in plastic wrap, then bag them into freezer-safe bags. Whole quiches get wrapped extra tight with plastic and foil layers. It keeps well for up to 3 months—great for batch cooking and easy meals later on.

Reheating

To reheat, I prefer the oven for even warming: 350°F for 10–20 minutes depending on slice size. Microwave works in a pinch—just cut your slice in half to avoid cold spots and zap for about a minute.

Frequently Asked Questions:

Can I use store-bought pie crust for this Cheese and Ham Quiche Recipe?

Absolutely! Just make sure it’s a 9-inch deep-dish pie crust to hold the filling properly. You’ll also want to blind bake it first to avoid a soggy bottom, which you can easily do following the tips in the article.

What cheeses work best for this quiche?

Gruyere and Gouda are my go-to choices because they melt beautifully and complement the ham nicely. If you want, you can substitute Gouda with sharp cheddar for a more pronounced flavor, and adding a bit of Parmesan on top brings a subtle umami boost.

How do I know when the quiche is perfectly cooked?

Look for a slight jiggle in the middle when you gently shake the pan—this means the custard is set but still creamy. If the center is liquid, bake for an extra 5-10 minutes. Overbaking will make the quiche rubbery, so keep an eye out!

Can this quiche be made ahead of time?

Definitely. You can prepare the crust and filling separately a day or two in advance. Also, you can fully assemble and bake the quiche up to 4 days before serving. It tastes great warm, at room temperature, or even cold, making it super convenient for busy schedules.

Final Thoughts

This Cheese and Ham Quiche Recipe is truly a gem for any home cook. It’s approachable yet feels special, and every time I make it, I get requests for seconds. Whether it’s brunch, lunch, or dinner, this quiche brings a cozy, homemade touch to the table that I think you’ll love just as much as I do. Give it a try—you might find it becomes your new go-to comfort food!