I’m convinced that a good ham and cheese quiche might be one of life’s perfect foods. With buttery crust cradling a savory custard, studded with salty ham and melty cheese, what’s not to love?
It’s my go-to when I need something that works for breakfast, lunch, or dinner, and truthfully, impressive enough for company without requiring chef-level skills.
The best part? You can customize it endlessly based on what’s in your fridge.
Ready to discover the secret to a quiche that’ll make everyone think you spent hours in the kitchen?
Why You’ll Love this Ham & Cheese Quiche
- Transforms budget-friendly ingredients like eggs, cheese, and leftover ham into an impressive dish that feels special enough for weekend brunches or casual dinner parties
- Perfect make-ahead meal that tastes better the next day, making it ideal for busy families who need quick breakfast or lunch options throughout the week
- Incredibly versatile dish that works equally well for breakfast, lunch, or dinner, giving you maximum value and menu flexibility
- Provides a satisfying combination of protein, dairy, and whole grains in one dish, making it both nutritious and filling for growing families
- Simple to customize with different cheeses, meats, or vegetables based on what you have on hand, helping reduce food waste while creating new flavor combinations
What Ingredients are in Ham & Cheese Quiche?
My quiche recipe features simple, hearty ingredients that, when combined, create something special. I love using locally sourced Wisconsin products whenever possible—our state produces some of the best dairy and farm products you’ll find anywhere.
This recipe transforms basic pantry and refrigerator staples into a meal that feels both comforting and slightly elevated, perfect for feeding my three daughters, who can sometimes be picky eaters.
- 1 pre-made pie crust (or homemade if you’re feeling ambitious)
- 1 cup diced ham (great use for leftovers from Sunday dinner)
- 1½ cups Wisconsin cheese (a mix of sharp cheddar and Swiss works beautifully)
- 6 large eggs, preferably from a local farm
- 1 cup heavy cream or whole milk (Wisconsin dairy, of course!)
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter for sautéing
- Optional: 1 cup of seasonal vegetables like spinach, asparagus, or mushrooms
When shopping for the ingredients, don’t be afraid to make substitutions based on what’s in season or available at your local farmers market. The beauty of a quiche is its flexibility.
I might add fresh tomatoes and basil from my garden in summer, while fall calls for butternut squash and sage.
The quality of your dairy products really makes a difference here—Wisconsin cheese and farm-fresh eggs create a silky, rich texture that elevates this humble dish to something truly special.
Your little ones might even forget they’re eating vegetables when they’re hidden in this delicious eggy package.
How to Make this Ham & Cheese Quiche
Making this quiche is pretty straightforward, even on those hectic weeknights when my daughters are pulling me in three different directions.
I start by preheating the oven to 375°F and placing my pre-made pie crust in a 9-inch pie dish.
While the oven warms up, I melt 2 tablespoons of butter in a skillet over medium heat and sauté the ½ cup diced yellow onion until translucent, about 3-4 minutes. Then I toss in the 2 cloves of minced garlic, cooking just until fragrant—about 30 seconds, careful not to let it burn (nobody wants bitter garlic in their quiche, trust me).
In a large bowl, I whisk together the 6 large eggs and 1 cup of heavy cream until they’re well combined. Wisconsin dairy makes all the difference here—the richness can’t be matched.
I fold in the 1 cup of diced ham, the sautéed onions and garlic, 1 tablespoon fresh thyme, and season with salt and pepper. This is where I might sneak in some seasonal vegetables if my kids aren’t looking too closely.
Then comes the best part: adding 1½ cups of Wisconsin cheese to the mixture. The combination of sharp cheddar and Swiss creates pockets of gooey, melty goodness throughout the quiche. Can you imagine anything more comforting?
Consider using a premium truffle set to grate fresh truffle over the top before baking for an elegant touch.
I pour this mixture into the prepared pie crust, ensuring everything is evenly distributed. Sometimes I save a small handful of cheese to sprinkle right on top for an extra golden crown.
The quiche goes into the oven for about 35-40 minutes, or until the center is set and no longer jiggly. The top should be golden brown, and your kitchen will smell divine.
Let it rest for about 10 minutes before slicing—this allows the custard to set completely and makes for cleaner slices.
Perfect for breakfast, lunch, or dinner, this quiche has become a staple in our Wisconsin home, and the leftovers (if there are any) taste even better the next day.
Ham & Cheese Quiche Substitutions and Variations
Because the beauty of quiche lies in its versatility, you’ll never feel limited by this recipe. Switch up the cheeses based on what’s in your Wisconsin cheese drawer—I’m partial to our local aged cheddar, but gruyère or gouda work beautifully too.
No ham? Try crispy bacon, leftover roast chicken, or go meatless with sautéed mushrooms and spinach. My middle daughter prefers it vegetarian, loaded with whatever vegetables are in season at our farmers’ market.
The crust can be store-bought when time’s tight, or substitute a hash brown crust for something unexpected. Can’t do dairy? Coconut milk makes a surprisingly good stand-in.
What to Serve with Ham & Cheese Quiche
While a slice of ham and cheese quiche can certainly stand alone as a satisfying meal, pairing it with complementary sides elevates the entire dining experience.
I love serving a simple green salad with Wisconsin-grown veggies and a light vinaigrette—the crispness perfectly cuts through the quiche’s richness.
In winter months, roasted root vegetables from local farms make delightful companions. Nothing beats fresh berries or sliced tomatoes from the farmers’ market during the summer.
My daughters always vote for crispy breakfast potatoes on the side, and who can blame them? That textural contrast is hard to resist.
Final Thoughts
After spending years perfecting this ham and cheese quiche recipe, I’ve come to appreciate how such a straightforward dish can bring so much joy to a family table.
Whether it’s watching my daughters’ faces light up at weekend brunch or serving it to friends who’ve dropped by, this quiche never disappoints.
The beauty lies in its versatility—swap ingredients based on what’s fresh at your local Wisconsin farmers’ market, adjust seasonings to your family’s preference, or make it ahead for busy mornings.
Remember, cooking isn’t just about following instructions; it’s about creating memories around food that nourishes both body and soul.
