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Ham and cheese quiche brings comfort to any table. It works great for breakfast, weekend brunches, or casual dinners. The smooth filling with tasty ham bits and melty cheese all wrapped in buttery crust makes it hard to resist no matter when you serve it.
What makes this quiche so special
You'll fall in love with how adaptable this dish is. It's super simple to make and keeps everyone happy. Whether you're hosting friends for brunch or need something quick for dinner, the rich flavors and mix-and-match ingredients make this a go-to dish you'll want again and again.
What you'll need for Ham and Cheese Quiche
- Shortcrust pastry: 1 store-bought or homemade, giving you that tasty base
- Ham: 150g, cut into cubes, adding smoky flavor in every bite
- Cheese: 100g grated, try Swiss, Emmental or Gruyère for that creamy goodness
- Eggs: 4 large ones, they give structure and that velvety texture
- Milk: 240ml, swap with cream if you want it extra rich
- Seasonings: 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg if you want
- Fresh herbs: 1 tablespoon chopped parsley or chives for garnish
Making your quiche
- Get your oven and crust ready
- Turn your oven to 190°C. Put your pastry in a 23cm tart pan, crimp the edges and blind bake with baking paper and weights for 10 minutes. Take the weights off and bake another 5 minutes.
- Add your fillings
- Scatter ham pieces evenly across the crust bottom. Sprinkle grated cheese on top so everything spreads out nicely.
- Mix the egg mixture
- In a bowl, beat together 4 eggs, 240ml milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg if you're using it until everything looks smooth.
- Put it all together and bake
- Pour your egg mix over the ham and cheese. Bake for 35-40 minutes until the filling sets and gets slightly golden. A knife stuck in the middle should come out clean.
- Let it cool before eating
- Give your quiche 5-10 minutes to rest before cutting. Sprinkle with parsley or chives and serve while still warm.
Tips for quiche success
- Pre-baking the crust: This keeps your bottom from getting soggy when you add wet filling.
- Adding veggies: Toss in some cooked spinach, mushrooms or onions for extra flavor and healthy stuff.
- Cheese options: Try mixing cheeses like feta or mozzarella to create your own flavor combo.
- Leftovers: Keep in the fridge up to 3 days and warm in the oven for the best taste.
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Delightful serving ideas and twists
Pair your quiche with a crisp green salad or some roasted veggies for a complete meal. Want to switch things up? Sub the ham with bacon, sausage or even smoked salmon. A dollop of sour cream on the side or some fresh fruit makes this dish even better.
Frequently Asked Questions
- → How do I stop the crust from getting soggy?
- Blind baking is key. Poke the crust with a fork, cover it with parchment and baking weights, and bake it for 10 minutes before adding your filling.
- → Can I make the quiche ahead of time?
- You can prepare it the day before and reheat it. It keeps well in the fridge for up to 3 days in an airtight container.
- → What kind of cheese should I use?
- Gruyere, cheddar, or Swiss are great options. Pick a cheese that melts nicely and has strong flavor for the best results.
- → How do I know when the quiche is cooked?
- The filling should be firm and lightly browned. Insert a knife into the center—if it comes out clean, you're good to go.
- → Can I freeze the quiche?
- Absolutely! It can be frozen for up to 2 months. Make sure it cools completely, then freeze it, and reheat it in the oven to keep the crust crisp.