Make a Classic Ham and Cheese Quiche to Use Up Those Holiday Leftovers

How to Make a Simple Ham and Cheese Quiche

You might associate quiches with chic bistros or fancy French restaurants, but you can easily make one at home. This tart’s savory filling is made with only five ingredients, and it happens to be the perfect breakfast for December 26 — use up that leftover holiday ham!

Ham and Cheese Quiche

Yield: serves 8


  • Dough for 9″ pie crust (to blind bake)
  • ½ cup heavy cream
  • ½ cup milk
  • 4 large eggs
  • 1 cup cooked ham, chopped
  • ⅔ cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Instructions

    1. Preheat the oven to 400 F. Roll out the pie dough on a lightly floured surface. Transfer dough to an 8″ quiche dish (or 9″ pie plate) and press into place, fluting the edges of the pastry as desired.

    2. Fill dish with pie weights and blind bake for 20 minutes , until the edges are golden brown. Remove the crust from the oven and allow it to cool.

    3. Turn oven to 350 F. In a large bowl, combine the heavy cream, milk and eggs. Whisk until smooth.

    4. Stir in the chopped ham and shredded cheese, then season to taste with salt and pepper.

    5. Pour filling into the cooled, par-baked crust.

    6. Bake for 40-50 minutes, until the filling is set and the tip of a sharp knife inserted into the center comes out clean.

    How to Make a Ham and Cheese Quiche

    Allow the quiche to cool completely before serving or refrigerating.

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    11 Responses to “Make a Classic Ham and Cheese Quiche to Use Up Those Holiday Leftovers”

    1. Donna Morris

      Sounds good, but needs butter sautéed onions, bell pepper or a little jalapeño pepper, a little cream cheese or sour cream. Great with a crust made of hash browns as an alternative to pie crust.

      • Feda

        You’re right the hash brown crust is great idea !
        I have a whole bag of potatoes O’brian with peppers and onions . Thanks

        • Dené Cizek

          Yes you bake it first at 400 for 20 minutes or if store bought follow the directions for a blind bake. Watch the edges closely so they don’t get burnt. You can cover them with a piece of foil rolled up and formed into a circle so only the crust is covered if the edges start to get too brown and if you don’t have pie weights as suggested just poke holes in the bottom of the crust with a fork in random directions. Good luck!

      • Kathy R

        What a great idea to do a hash brown crust!! I have my quiche baking now as crustless healthier option for cutting fat and i added sauteed asparagus and onions and mixed swiss and cheddar cheeses. Smelling delicious!