This Ham and Cheese Quiche is made with diced ham, Swiss cheese and caramelized shallots, but can be modified to suit your own tastes. It’s a quick and easy recipe that you can enjoy for breakfast, brunch, or dinner and the perfect use of leftover holiday ham.
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This delicate Ham and Cheese Quiche is perfect for almost any holiday, but simply enough to make any time you have a craving. Make it for Easter, Christmas, Mother’s Day, or any fun brunch that you host. Or, simply enjoy it as a filling and fancy breakfast.
When you follow this quiche recipe, it will always come out creamy, silky, and smooth. The texture rivals anything you might order from a restaurant.
It’s a delicious way to use leftover ham, along with this crustless Ham and Cheese Frittata.
Why This Recipe Works
It’s a quick, easy meal as well as a great way to use up leftover ham.
This savory quiche is made with a combination of diced ham, Swiss cheese and caramelized shallots to make it extra flavorful.
You can easily modify this recipe to suit your own tastes. Swap out the Swiss cheese for Swiss or cheddar cheese. A small onion can be used in place of the shallots, if you prefer.
Step-By-Step Instructions
Ingredients
- 1 pie crust: you can use a homemade or store-bought pie crust
- 1 tablespoon butter
- 1 shallot (thinly sliced)
- 4 eggs
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1 cup Swiss cheese (shredded): you can also use Gruyere or cheddar cheese, if preferred.
- salt
- pepper
- 1 cup ham (cooked, diced)
- parsley (foro garnish)
Chef’s Tip: 1 cup of half-and-half can be substituted for the milk and heavy cream. You can also use all heavy cream or all milk.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the shallot into 1/2-inch thick rounds or slices. Shred the cheese and dice the ham. Mince the parsley.
Preheat your oven to 350°F.
Create!
Press the pie crust evenly into the bottom of an 8-inch pie pan.
Chef’s Tip: you can blind-bake the pie crust for a crisper bottom, if preferred. You will need either pie weights or dry beans to do this. Instructions for how to blind-bake a pie crust can be found here.
Heat a small skillet over low. Add the butter. Once melted, add the shallots.
Cook, stirring occasionally, until golden and caramelized, about 25 minutes.
Whisk together the eggs, milk, heavy cream, and cheese. Season with salt and pepper.
Add 2/3rds of the ham to the bottom of the pie crust.
Top with the egg mixture.
Sprinkle on the remaining ham as well as the caramelized shallots.
Bake 50-60 minutes or until set around the edges and slightly jiggly in the center. The internal temperature of quiche needs to reach 165°F, but be careful not to over-bake.
Present
Garnish with parsley. Cut into 8 even size pieces and serve.
Tips and Techniques
- Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
- You can modify this recipe to suite your own tastes. Swap out the Swiss cheese for Gruyere or cheddar cheese. You can also add pre-cooked vegetables like broccoli, peppers, and/or mushrooms, switch up the types of cheese or swap out the shallot for onion if you like.
- Store leftovers in an airtight container in the refrigerator. Consume within 4 days.
FAQ’s
Can You Freeze A Quiche?
Yes, you can freeze a baked quiche for up to 3-4 months. Allow it to thaw before reheating it in the oven for the best results. You can also freeze an unbaked quiche. Bake it from frozen, but increase the bake time by 5-15 minutes.
How Do You Know When A Quiche Is Done?
A quiche is done baking when the edges are just set and the center is still slightly jiggly. When cooked properly, a quiche will have a firm edge, but a very creamy center.
What’s The Difference Between A Quiche And A Frittata?
A quiche usually has a crust, but not always. It is also is made from a combination of eggs and milk or cream. A frittata doesn’t have a crust and uses very little or no milk or cream.
More Ham Recipes
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Ham and Cheese Quiche
Ingredients
- 1 pie crust (you can use a homemade or store-bought pie crust)
- 1 tablespoon butter
- 1 shallot (thinly sliced)
- 4 eggs
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1 cup Swiss cheese (shredded, you can also use Gruyere or cheddar cheese, if preferred)
- salt
- pepper
- 1 cup ham (cooked, diced)
- parsley (for garnish)
Instructions
- Preheat oven to 350°F.
- Press the pie crust evenly into the bottom of an 8-inch pie pan.1 pie crust
- Heat a small skillet over low. Add the butter. Once melted, add the shallots.1 tablespoon butter, 1 shallot
- Cook, stirring occasionally, until golden and caramelized, about 25 minutes.
- Whisk together the eggs, milk, heavy cream, and cheese. Season with salt and pepper.4 eggs, 1/2 cup milk, 1/2 cup heavy whipping cream, 1 cup Swiss cheese, salt, pepper
- Add 2/3rds of the ham to the bottom of the pie crust.1 cup ham
- Top with the egg mixture.
- Sprinkle on the remaining ham as well as the caramelized shallots.
- Bake 50-60 minutes or until set around the edges and slightly jiggly in the center. The internal temperature of quiche needs to reach 165°F, but be careful not to over-bake.
- Garnish with parsley. Cut into 8 even size pieces and serve.parsley
Notes
Tips and Techniques
- Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
- You can modify this recipe to suite your own tastes. Swap out the Swiss cheese for Gruyere or cheddar cheese. You can also add pre-cooked vegetables like broccoli, peppers, and/or mushrooms, switch up the types of cheese or swap out the shallot for onion if you like.
- Store leftovers in an airtight container in the refrigerator. Consume within 4 days.
