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A serving of quiche being lifted up over the remaining quiche in the pie plate.
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5 from 3 votes

Ham and Cheese Quiche

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.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Main Dish
Cuisine: American
Servings: 8 servings
Calories: 299kcal

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 12g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 361mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 0.3mg | Calcium: 168mg | Iron: 1mg