Ham and Cheese Quiche Recipe

The first few times, it looked perfect on top but sliced into something way too soft, almost watery. I remember standing there thinking I followed everything, so what went wrong. Turns out, it’s one of those recipes that feels simple but quietly demands a little patience and a few small details done right.

Now this version, the one I keep making, feels steady. It holds together, slices clean, and still stays soft in the middle. That balance took me a while to figure out, and honestly, once I got it, I stopped being nervous about serving quiche to people.

I like making this when I have leftover ham sitting in the fridge. It gives it a second life, something way better than just reheating it again. And the smell while it bakes, it’s kind of hard to beat.

Ingredients I Used for the Recipe

• 1 ½ cups all-purpose flour – this builds the base of the crust, nothing fancy but it works
• ½ teaspoon salt – just enough to keep the crust from tasting flat
• 14 tablespoons unsalted butter, cold and cubed – this is what makes the crust flaky instead of dense
• 5 to 6 tablespoons ice-cold water – helps bring the dough together without making it sticky
• 1 ½ cups diced ham – I cut it small so it spreads evenly and doesn’t sink
• 1 cup grated cheddar cheese – gives that sharp, slightly salty flavor that really stands out
• ¼ cup green onions – adds a light freshness that cuts through the richness
• 3 large eggs – these hold everything together
• 1 egg yolk – makes the custard a little richer and smoother
• 1 cup whole milk – keeps the texture soft instead of too heavy
• 1 cup heavy cream – this is where the creamy part really comes from
• ½ teaspoon salt – seasons the filling properly
• ¼ teaspoon black pepper – adds a tiny bit of warmth
• ⅛ teaspoon nutmeg – sounds small but it quietly changes the whole flavor

How to make Starbucks Medicine Ball Recipe?

Step 1 – Mix the Dough

I start with flour, salt, and cold butter. I used to overmix this part, which made the crust tough. Now I stop as soon as it looks crumbly with small butter pieces still visible.

Step 2 – Add Water Slowly

I add ice water a little at a time. The dough should hold together when pressed but not feel wet. I learned this the hard way after making sticky dough once that I couldn’t even roll properly.

Step 3 – Let It Rest

This step used to annoy me because it takes time. But skipping it made rolling a nightmare. Now I just wrap it and leave it in the fridge. It rolls out so much easier later.

Step 4 – Roll and Shape

I roll it out thin, not perfect, just even enough. Then I press it into a pie dish. If it tears, I patch it. No one ever notices after baking.

Step 5 – Chill Before Baking

I pop the shaped crust in the freezer for a bit. This keeps it from shrinking, which used to happen to me all the time.

Step 6 – Blind Bake the Crust

I line it with parchment and add weights. This step changed everything for me. The crust stays firm instead of soggy once the filling goes in.

Step 7 – Layer the Filling

I don’t just dump everything in. I scatter some cheese and onions first, then the ham, then more cheese. It helps everything stay balanced instead of sinking.

Step 8 – Make the Custard

I whisk eggs, milk, cream, and seasoning. I used to rush this and ended up with uneven texture. Now I take a minute to mix it properly so it pours smooth.

Step 9 – Pour and Bake

I pour the custard slowly into the crust. It goes into the oven at 375°F. I watch for the center. It should jiggle slightly, not look wet.

Step 10 – Let It Cool

This part is hard because it smells amazing. But slicing too early ruins it. I let it sit until it’s just warm. That’s when it cuts clean and holds its shape.

What I Noticed After Making This Again and Again

The crust matters more than I thought. Skipping the pre-bake step once reminded me quickly why it’s there. The bottom turned soft, almost soggy, and it just didn’t feel right.

The egg and dairy ratio also changed everything for me. Too much milk made it loose. Too many eggs made it firm in a bad way. This balance, with a little extra yolk, gives that soft but sliceable texture I was chasing.

I also stopped overbaking it. That used to be my biggest mistake. I thought firmer meant better, but it just turned rubbery. Pulling it out while the center still has a slight wobble works every time now.

Ways I Switch Things Up Without Ruining It

I don’t always stick to the exact same ingredients. Sometimes I swap the ham for bacon or even leftover chicken. It changes the flavor but the base still works.

Cheese is easy to play with too. I’ve used Swiss when I wanted something milder, and once I mixed in a little parmesan which gave it a deeper flavor.

Vegetables can work, but I learned they need to be cooked first. I added mushrooms once without cooking them and ended up with too much water in the filling. That was a lesson I didn’t forget.

Tips

• Don’t skip blind baking the crust – it really does prevent that soggy bottom
• Keep the butter cold when making the dough, it makes a big difference in texture
• Use a mix of milk and cream, not just one, for better balance
• Cut the ham into small pieces so it spreads evenly
• Pull the quiche out when the center still jiggles slightly
• Let it cool before slicing, even if it’s tempting to cut right away
• If the edges brown too fast, cover them lightly with foil

I still don’t make this perfectly every single time, and I’m fine with that. Some days the crust is a little uneven, sometimes the top browns more than I planned. But it always comes out good enough to sit down, slice a piece, and actually enjoy it.

That’s kind of where I landed with this recipe. Not chasing perfect, just making something that works and tastes right every time I come back to it.

Print Recipe

Ham and Cheese Quiche Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American, French Courses: Breakfast

Difficulty: medium Prep Time 30 mins Cook Time 65 mins Rest Time 240 mins Total Time 5 hrs 35 mins

Cooking Temp: 190  C Servings: 8 Estimated Cost: $ 15 Calories: 485

Best Season: all-season

Description

This delicious ham and cheese quiche recipe is made with a flaky homemade pie crust. It's perfect for sharing with family for brunch or meal prep for the week. Made entirely from scratch with a buttery Pâte Brisée crust, savory ham cubes, sharp cheddar cheese, and a smooth, creamy custard filling.

ingredients

Servings

Pie Crust

• 1 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 14 tablespoons unsalted butter (cut into ½" cubes, chilled)
• 5-6 tablespoons ice-cold water (chilled)

Quiche Filling

• 1 cup grated cheddar cheese (sharp cheddar preferred)
• ¼ cup sliced green onions (or chives)
• 1 ½ cups diced ham steak (¼" dice)
• 3 large eggs
• 1 large egg yolk
• 1 cup whole milk
• 1 cup heavy cream (36% milkfat)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground nutmeg

Instructions

Make the Pie Crust

1. Break Down the Butter

   Using a stand mixer with the paddle attachment, add the flour and salt. Mix at the lowest speed for about 10 seconds. Add the chilled diced butter. At the lowest speed, turn the mixer on and off quickly to coat the butter with flour. Continue mixing on low speed until the mixture resembles wet sand with coarse crumbles and some pea-sized pieces remaining, about 75 seconds.
   Do not overmix. The dough should not bind together before adding water.
   Mark as complete

2. Hydrate the Dough

   Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add only enough water until the dough looks lumpy and hydrated but not wet or sticky. When pinched, it should compress and hold.
   About 5-6 tablespoons water is typical. Do not over-mix.
   Mark as complete

3. Rest the Dough

   Press the dough into a 1-inch thick round disc, wrap it in plastic wrap, and place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.
   Resting allows gluten to relax for easier rolling.
   Mark as complete

4. Roll the Dough

   Remove the dough from the refrigerator and allow it to sit at room temperature for 5 to 10 minutes. Dust the counter and dough with flour. Use a rolling pin to flatten the dough into a 14-inch circle, slightly thicker than ⅛-inch thick.
   Rotate and dust as needed to prevent sticking.
   Mark as complete

5. Form the Crust

   Place the dough into a 9-inch pie dish and gently press against the sides and bottom. Trim excess dough, leaving a ½-inch overhang. Tuck the extra dough underneath the bottom crust edges. Crimp by pinching the dough. Place the pie dish in the freezer for 20 minutes.
   Freezing firms up the butter for better baking results.
   Mark as complete

Bake the Crust

1. Preheat the Oven

   Set the oven rack in the middle position. Preheat to 375°F (190°C).
   Mark as complete

2. Par-Bake Pie Crust

   Place the chilled pie dish on a sheet pan. Place parchment paper on top of the crust, then add pie weights to cover just the bottom and sides. Bake until the edges are lightly golden and just begin to set, about 20 minutes. Remove from oven and let weights sit for 4-5 minutes, then remove paper and weights. Bake for another 5 minutes to dry the bottom of the crust.
   This blind-baking prevents a soggy bottom.
   Mark as complete

Assemble and Bake

1. Layer the Quiche Filling

   Evenly sprinkle half of the cheddar cheese and green onions into the par-baked pie crust. Top with all the ham, followed by the remaining green onion and cheese.
   Layering prevents ingredients from floating to the top.
   Mark as complete

2. Mix the Custard

   In a medium bowl, whisk together the eggs, egg yolk, whole milk, heavy cream, salt, pepper, and nutmeg. Slowly pour the egg mixture into the pie crust, allowing it to settle around the ingredients.
   Use 2 eggs per cup of dairy for proper setting.
   Mark as complete

3. Bake

   Bake the quiche on a sheet pan until the surface and crust are golden brown, about 45-50 minutes. The center should reach 185-190°F (85-88°C) on an instant-read thermometer. A knife inserted about 1 inch from the edge should come out clean.
   Don't overbake to avoid rubbery texture.
   Mark as complete

4. Cool and Serve

   Cool the quiche on a wire rack until it reaches room temperature, about 1½ to 2 hours. Slice and serve.
   Cooling allows the custard to set for cleaner slices.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice (1/8 of quiche)

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 38gg59%

Saturated Fat 22gg111%

Trans Fat 0.5gg

Cholesterol 185mgmg62%

Sodium 720mgmg30%

Potassium 285mgmg9%

Total Carbohydrate 22gg8%

Dietary Fiber 1gg4%

Sugars 3gg

Protein 15gg30%

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Calcium 220mg mg

Iron 1.8mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Using store-bought crust: For an unbaked refrigerated crust, follow the same instructions for shaping and par-baking. If using frozen crust, allow it to defrost before using.
• Make ahead: You can make the dough the day before to save wait time. The par-baked crust can be covered and refrigerated for up to 2 days.
• Prevent soggy bottom: Blind-baking (par-baking) the crust creates a dry barrier that prevents the wet custard from making the crust soggy.
• Perfect custard: Use heavy cream and whole milk with 2 eggs per cup (plus an extra yolk) for a smooth custard that holds its shape.
• Don't overbake: Bake until center reaches 185°F to keep the custard tender and sliceable. Overcooking causes rubbery texture.

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