Ham and Cheese Quiche

Ingredients

• 1 (23 cm)refrigerated pie crust (shop-bought or homemade)
• 6 largeeggs
• 360 mlmilk (or double cream or half-and-half)
• 10 ml (2 teaspoons)Dijon mustard
• 1.5 g (1/4 teaspoon)salt
• 0.3 g (1/8 teaspoon)black pepper
• 113 g (about 1 cup), dicedham
• 110 g (1 cup), reserving some for the toppingshredded Cheddar cheese
• 2, chopped, reserving some for the toppinggreen onions

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C and position a rack in the centre.

2. 2

   Shape the crust

   Ease the pie crust into a pie dish, fold the edges under and crimp or shape them as you like.

3. 3

   Whisk the filling

   In a mixing bowl, whisk the eggs, milk, Dijon mustard, salt and pepper until combined. Set aside.

4. 4

   Add the fillings

   Scatter the ham, cheese and green onions over the bottom of the pie crust.

5. 5

   Pour in the eggs

   Pour the egg mixture into the crust, then scatter the reserved cheese and green onions over the top.

6. 6

   Bake the quiche

   Set the quiche on a baking sheet and put it in the preheated oven. Bake for 45–55 minutes, until puffed on top and the eggs are set.

7. 7

   Cool before slicing

   Remove the quiche from the oven and leave it to cool for at least 20 minutes before slicing, so the pieces hold their shape.

What is ham and cheese quiche?

Quiche is a savoury egg custard baked in a pastry crust, with roots in the French region of Lorraine and many familiar versions in American home cooking. This one pairs ham and Cheddar with green onions for a straightforward, hearty filling.

The recipe keeps the preparation simple: a ready-made crust is filled without a separate pre-baking step, making it a useful option when time is limited.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 13g protein, 3g carbs, 8g fat.

The crust supplies most of the carbohydrates, while the eggs, ham and Cheddar contribute protein. The crust and cheese are the main sources of fat, with the choice of milk, cream or half-and-half also affecting richness. Serve a slice with salad or vegetables to balance the plate.

The egg mixture

Eggs: Whisk them thoroughly with the milk so the filling is evenly combined before it goes into the crust.

Dairy: Milk makes a lighter custard, while double cream or half-and-half gives a richer result. Use the same stated volume whichever option you choose.

Dijon: The mustard adds a savoury note to the mild egg and cheese mixture; whisk it in rather than spreading it over the crust.

Choose and prepare the crust

Crust: A 23 cm refrigerated pie crust keeps the prep quick, while a homemade crust can be used in the same way.

Shaping: Ease the pastry into the dish gently and fold under the edges before crimping. Avoid stretching it, which can make the shape harder to keep neat.

Layer the filling evenly

Ham: Dice the ham into small pieces so it is easy to distribute across the base and in each slice.

Cheese: Spread most of the Cheddar over the crust, holding some back for the top as directed. The topping adds a visible layer of cheese as the quiche bakes.

Green onions: Scatter these with the ham and cheese, reserving a little for the top. Even distribution helps each portion include some of the filling.

Check for doneness

Bake: The recipe gives a 45–55 minute baking window at 190°C. Start checking toward the shorter end, since ovens and dishes can vary.

Cues: The surface should look puffed and the eggs should be set before you take the quiche out. Letting it cool for at least 20 minutes helps the slices hold together.

Plan the timing

Make ahead: The description notes that this quiche can be made ahead or on the day. If preparing in advance, allow time for it to cool before storing.

Serving: The stated 70-minute total includes preparation and baking, but the method also calls for at least 20 minutes of cooling before slicing. Build that rest into your serving plan.

What to serve with quiche

A crisp green salad or simply dressed leaves make a fresh contrast to the pastry and cheese. For a fuller meal, serve with roasted vegetables or steamed greens.

At brunch, add fruit or a bowl of tomatoes on the side. The quiche is filling enough to serve in slices without a heavy accompaniment.

Recipe notes & tips

• Use leftover cooked ham, diced into small pieces for even distribution.
• Reserve a little Cheddar and green onion before scattering the rest into the crust.
• Whisk the egg mixture until the yolks and whites are fully combined.
• Set the pie dish on a baking sheet before transferring it to the oven.
• Allow at least 20 minutes of cooling before cutting clean slices.

Variations

• Swap the cheese: Use another good-melting cheese in place of Cheddar.
• Add spinach: Scatter well-drained spinach with the ham and cheese.
• Use bacon: Replace the ham with cooked, chopped bacon.
• Add mushrooms: Cook and cool sliced mushrooms before adding them to the filling.
• Choose richer dairy: Use double cream or half-and-half instead of milk for a richer custard.

Common mistakes to avoid

• Stretching the pastry: Ease it into the dish without pulling so it sits evenly.
• Uneven filling: Spread the ham, cheese and onions across the base rather than piling them in one spot.
• Skipping the reserved topping: Hold back some cheese and green onions before adding the filling.
• Overbaking: Check within the 45–55 minute window and remove the quiche when the eggs are set.
• Slicing too soon: Wait at least 20 minutes so the filling can settle and the slices keep their shape.

How to store

Cool the quiche, cover it and refrigerate for up to 3–4 days. Reheat individual slices in a 175°C oven until warmed through, or use a microwave for a quicker serving.

Frequently asked questions