Ham and cheese quiche recipe that is so simple to make! It uses store-bought pie crust, and comes together quickly. A great use for leftover ham, too!
Ham and cheese quiche recipe:
Ahh, quiche. I can’t think of anything I’d rather eat on a Sunday with a glass of ice-cold sweet tea. Maybe my Southern is showing, but you can’t make it through the Easter season without eating ham and cheese quiche a few times. However, if you made it through Easter without it, you will surely see it the following week as a way to use up leftover Easter ham. I’m just giving you the straight facts.
Another great way to use leftover ham is my insanely addictive ham and cheese casserole! I love that recipe!
But even when it’s not Easter time, I rely on quiche to provide a quick and filling breakfast on-the-go. I love that I can pre-slice it and keep it in the fridge. I pop it in the toaster oven to reheat so the crust stays crispy. Then, I eat it in the school drop-off line while I inch forward at a snail’s pace. I’ve even been able to convince Camille to eat the small cups of it.
For the times when you don’t want to make a giant quiche that serves 8-10 people, make little quiche cups in a muffin pan! I’ll include both recipes below!
This is a standard size muffin pan, and you’ll get 4 quiche cups with each piece of store-bought pie dough. Usually, two come in a box, so you can make 8 mini quiche at a time, too.
Ham and Cheese quiche ingredients:
The great news is that ham and cheese quiche requires such few ingredients!
- Store bought pie crust. Yes, you can make your grandmother’s prize-winning pie crust. Or, you could just use store-bought and save the time, dirty dishes, and mess. The choice is yours.
- Leftover ham. If you don’t have any leftover, you can buy chopped ham in the deli section of your grocery store.
- Shredded cheddar and Monterey Jack. These are just my cheeses of choice. You can use any type of white cheese you like, but I do recommend sticking with the extra-sharp cheddar because it flavors the entire quiche.
- Eggs. You probably saw that one coming.
- Heavy cream. Dairy mixed with eggs is what makes the silky custard part of our quiche.
- Chives. Completely optional, but very tasty.
- Spices. I use garlic powder and onion powder in pretty much everything I cook these days, because it makes everything taste so savory and delicious.
How to make a quiche with leftover ham:
- Read the directions on the pie crust box–you’ll probably need to thaw it on the counter to make it pliable. Drape it in a 9″ pie plate or use a round biscuit cutter to cut 4 circles out for mini quiches.
- In a large bowl, whisk together the eggs very well, followed by the cream. Once this mixture is homogenous, whisk in everything else: shredded cheese, spices, herbs, and chopped leftover ham.
- Pour the custard mixture into the crust. Before you slide it into a preheated oven, use a butter knife to ensure the ingredients are evenly distributed in the crust. You don’t want one piece to have all of the ham!
- Bake, let cool briefly and then serve.
Reheating instructions of mini quiches:
As mentioned, I love to make the big batch version of this ham and cheese quiche to have for breakfasts all week long. In order to store leftover quiche, slice it up, let it cool completely, and then store it in air-tight containers. To reheat, place one slice (or one mini quiche cup) in a toaster oven or oven set to warm/ 250°F until warm, about 10-15 minutes.
I don’t recommend heating quiche in the microwave, as the crust can get soggy and wet. A crisp, buttery crust is paramount here! Both recipes for the big and small versions are below in the recipe card–enjoy!
- 1 sheet of store-bought pie crust
- 3 large eggs
- 1/3 cup heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup grated Monterey Jack cheese
- 1/2 cup grated extra-sharp Cheddar cheese
- 1/2 cup diced ham
- fresh chives, for garnish (optional)
1. First, read the instructions on the pie crust box, and thaw the crust as needed until its pliable and easy to work with.
2. Preheat the oven to 375.
3. Using a 4-5" round biscuit butter, cut out 4 circles of crust. Discard the rest of the crust.
4. Fit each pie crust circle into a muffin cup by gently pressing down and using your fingers to flute the edges lightly.
5. Next, in a large bowl, whisk together the eggs until very well beaten. Whisk in the cream. Finally, whisk in all remaining ingredients (except for the chives).
6. Divide the egg mixture evenly between the 4 cups. Use a butter knife to poak around and make sure the ham is evenly distributed.
7. Bake for 15-16 minutes, until nice and puffy. They will sink slightly as they cool. Serve warm or room temp garnished with chives. Store leftovers covered in fridge for up to 3 days.
This recipe is for 4 mini quiche made in muffin cups. To make this recipe in a 9" pie pan, use 4 eggs, 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 1/2 cups diced ham, 1 cup grated Monterey Jack, 1 cup grated extra sharp cheddar. Bake for 40 minutes.
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Amount Per Serving: Calories: 514Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 214mgSodium: 740mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 22g