How to Make a Quiche with Ham and Cheese

Eggs, spinach, ham, and cheese are used in the filling of this ham and cheese quiche, which has a pie crust as a basis. It is ideal for Sunday brunch or holiday mornings and just takes 10 minutes to prepare!

This dish is usually our go-to method for utilizing leftover baked ham or crockpot spiral ham after the holidays. And it tastes fantastic!

The star of every breakfast and the first thing to disappear is this ham and cheese quiche! 

For Sunday brunch or special holiday breakfasts like Christmas and Easter, this quiche is easy to prepare and delicious. Peppers and mushrooms are a couple of my favorites.

Base for a pie
A pie crust serves as the foundation of the quiche. You may obviously create a handmade pie crust, but I often use a store-bought one (Pillsbury is my go-to). Because it’s much simpler to remove the quiche from the pan, I like to use a tart pan rather than a pie dish for the crust.

Ingredients for quiche

This recipe is easy adaptable to use your preferred vegetables or whatever is in the refrigerator.

When creating this dish, use large-sized eggs.
Half and half: The quiche’s taste is enhanced by this. If you’d like, you may substitute milk.

Cheese: I enjoy using a combination of parmesan, mozzarella, and either sharp or mild cheddar.
Spinach: This dish is a terrific way to get extra greens into your diet without having a strong flavor. Before adding, be careful to cut your spinach.

Parsley: Fresh parsley, if preferred, or dried parsley flakes, provides a wonderful taste.

Freshly ground black pepper should be used in modest amounts.

Bacon: Crispy cooked bacon gives this meal an additional layer of yumminess. You could certainly replace the bacon with more chopped ham, but believe me, the quiche tastes much better with the bacon.

Eggs to Milk Ratio

My preferred ratio is 1/2 cup milk for every 5 big eggs. I prefer my quiche to be on the thicker side (more like a frittata), but you may add additional milk if you’d like it to be a bit thinner.

How to Make a Quiche with Ham and Cheese

CRUST. With a fork, prick the pie crust several times after pressing it into the pan. Bake the pan for about 5 minutes at 400°F with a baking sheet below.

FILLING. In a pan, cook the ham, bacon, and onions until the onions are caramelized. Stir in the cheese, parsley, pepper, spinach, and ham combination after whisking together the eggs and half-and-half. Over the pie shell, pour the filling into the pan.
BAKE. Bake the quiche for 25 to 35 minutes, or until the top is brown and the center has set. Try it out by inserting a toothpick in the middle. It is prepared when the toothpick emerges clean.
cooked quiche with ham and cheese on a wooden cutting board.

Prepare Ahead, Store, and Reheat
Plan ahead: Pre-bake the pie crust for five minutes the night before. The filling ingredients can still be combined; just don’t add them to the crust just yet. The following day, fill the pie shell with the filling and bake it as directed.
freezing and storing Wrap the pan firmly in plastic wrap or aluminum foil after allowing it cool fully. Put in refrigerator for up to three days. The quiche may be frozen for up to two months.
Reheating Instructions: Cover with foil and bake at 400°F until evenly warmed.

Ham and Cheese Quiche The ingredients for this ham and cheese quiche include eggs, spinach, ham, and cheese in the filling. It is cooked on a pie crust foundation. It is ideal for Sunday brunch or holiday mornings and just takes 10 minutes to prepare!

Ingredients

uncooked 10-inch pie crust
Salted butter, 1 tablespoon
chopped half a cup of yellow onion
a cup of ham (cubed, use a ham steak or leftover ham)
a quarter cup of chopped cooked bacon (optional)
Five big eggs
1/2 cup milk or half-and-half
1 cup of finely shredded sharp or mild cheddar cheese
finely shredded 1/2 cup mozzarella or parmesan cheese
1/2 teaspoon of flakes of dried parsley
1/8 teaspoon of black pepper, ground
chopped 1/2 to 1 cup of spinach

Instructions
Set the oven to 400°F. A 9-inch tart pan or pie dish should have the dough pressed around the edges. Set in a baking pan. Use a fork to pierce the pie crust’s bottom. Remove from oven after 5 minutes of cooking. Place aside.

Butter should be melted in the meantime over medium heat in a small frying pan. two minutes to cook the onions. Add the ham and bacon chunks after the onions have caramelized, which should take a further 3 minutes. Remove from heat and give it a little time to cool.
A crowd favorite is this cheesy bacon dip.

Whisk the eggs and half & half in a large bowl. Add cheese, pepper, spinach, and the ham mixture after stirring in the parsley flakes. the tart pan after that.

When the top is golden brown and a toothpick is removed clean, bake for 25 to 35 minutes. Remove from oven, then let cool a little. Enjoy while it’s warm!

Notes
Feel free to use other vegetables, such as peppers or mushrooms.
Storage and freezing: After allowing the pan to cool fully, securely cover it in plastic or aluminum foil. Put in refrigerator for up to three days. The quiche may be frozen for up to two months.
Reheating: Cover with foil and bake the quiche at 400°F until it is thoroughly heated.