Alright, so let’s talk about this easy ham and cheese quiche—which, by the way, is the thing I always end up making when I’m not sure what to cook or when the fridge is screaming for a clean-out. Actually, the first time I made this quiche was out of sheer desperation (I had leftover ham, three kinds of slightly nudgy cheese, and that one lone pie crust hiding in the back of the freezer). My dad’s a big fan, except the one time I used smoked gouda and he still hasn’t forgiven me. Anyway, if you’re after something homey but not boring, and absolutely not fiddly, this is for you. Plus, it’s the only dish where I don’t get all nervous about my crust shrinking—it always turns out fine, even if you forget to chill it (which I do).

Why You’ll Love This Quiche—Scout’s Honor

I make this when I don’t have the energy for fancy food but still want something that feels like I put in effort. My family demolishes it at breakfast, but I’ll eat it for lunch (and midnight snacks, don’t judge!). If you’re the sort of person who gets stressed about fussy dough or exact measurements…you’ll love this. Oh, and reheating it is no biggie—unless someone eats it all before you have a chance, which is sadly not hypothetical. Sometimes I get annoyed when the edges come out a bit brown, but honestly, that little crispy bit is now my favorite part. Go figure.

What You’ll Need – But Take These as a Guideline

1 store-bought pie crust (I use the cheap kind most times, but if you want to get fancy, here’s a homemade crust recipe that actually isn’t that scary)
1 cup diced ham (I’ve used leftover roast ham, deli ham, and once, hot dogs in a pinch—don’t tell my sister)
1 to 1.5 cups shredded cheese (cheddar is classic, Swiss is admittedly a bit posh. Mix ’em if you’re feeling wild. Even mozzarella works but it’s kind of bland; I get why my cousin insists on Colby Jack though)
4 large eggs (medium eggs are fine if that’s all you’ve got, just use an extra splash of milk)
1 cup milk or half-and-half (cream if you’re feeling decadent; skim milk if you must, but it sets softer)
1/4 cup diced onions (or shallots—sometimes I skip this if I’m out, and it’s still tasty)
1/2 teaspoon salt (give or take, depending how salty your ham is)
1/4 teaspoon pepper
Pinch of nutmeg (optional, but it’s nice—my gran swore by it, but mine always clumps so I skip it half the time)

How To Make It—Don’t Sweat the Small Stuff

Preheat your oven to 375°F (190°C). Sometimes I forget and have to wait, but honestly, the world doesn’t end. Roll out your pie crust into a 9-inch pie dish. If it rips, just patch it together; no one will notice. I never bother with baking beans or pre-baking, but you totally can if you want a crispier base.
Scatter the chopped ham and onions right over the crust. This is where I usually sneak a piece of ham. Layer on your shredded cheese in a generous fashion—I always add more than a cup, because life’s too short for skimpy cheese.
In a big enough bowl (I once tried to use a mug—not recommended), whisk together the eggs, milk (or half-and-half), salt, pepper, and nutmeg if you’re feeling cheffy. Pour that custardy mix over the goodies in your pie dish.
Now, this is the bit where I always think, “That’s way too full, it’s gonna spill!” But it never does. Pop it in the oven and bake for about 35–45 minutes, or until the top is golden and just set—it’ll be a little wobbly in the center, which is perfect. If it gets too brown before the middle is done, chuck a bit of foil over the top. Or don’t, if you like a crispy roof.
Let it cool for 10–15 minutes. Actually, I think it slices better if you wait a bit longer, but who has that kind of patience?

A Few Notes from the School of Hard Knocks

If you use pre-grated cheese, it works—but I think the anti-caking stuff makes it a bit less gooey.
Sometimes my quiche puffs way up in the oven then deflates like a sad pancake. Totally normal!
Honestly, the pie dish doesn’t have to be perfect; I’ve used a square pan before and called it “rustic” (no complaints).

If You Fancy Changing It Up (Or Like to Live Dangerously)

I’ve swapped the ham for cooked bacon, chopped chicken, or even sautéed mushrooms for a veggie version—success every time.
Spinach is great, but make sure you squeeze out every last drop of water, or you’ll have egg soup. Learned that the hard way.
Once, in a brave moment, I stirred in some sun-dried tomatoes… but honestly, it kinda clashed with the ham. Wouldn’t repeat that one.

Do You Really Need Special Equipment?

A 9-inch pie dish is my usual, but if you only have a cake tin or even a deep tart tin, it’s grand, just maybe check for leaks. No whisk? A fork absolutely works. And, if you’re traveling or stuck at a mate’s house, I swear I baked one in a foil baking tray once—came out fine.

How to Store It (If There’s Any Left)

Cover and refrigerate—it keeps for two to three days. But honestly, in my house, it never lasts more than a day! You can freeze it too, though it’s a bit softer when defrosted, and always wrap it well or it’ll taste like freezer.

Serving Suggestions—And My Odd Traditions

I like this best with a green salad on the side, or sometimes, if I’m feeling fancy, I’ll make these crispy roasted potatoes. But there’s no shame in a big wedge next to ketchup (my youngest insists on it). On Boxing Day, we eat it cold for breakfast—personal favorite.

Lessons I Learned the Hard Way (Pro Tips)

Don’t be tempted to crank up the heat to speed things up—I did that once and the outside was burnt while the middle was mush. Regret.
Actually, I find it works better if you let the eggs and milk come to room temp; they mix together easier (not essential though—just less elbow grease).
If the thought of “blind baking” makes your eyes glaze over, skip it—the results are honestly still pretty good!

Some Real-Life FAQs

Can I use just egg whites?: People ask me this a lot! Yep, you can, but I’d add an extra egg white or two for structure. The flavor is lighter, though—not really my thing, but I get the appeal.
Is it okay to make this dairy-free?: Sure, swap in any non-dairy milk. But, full disclosure, plant-based cheese and I aren’t best mates—so maybe pick a type you know melts well (I read somewhere this one is decent, but haven’t tried it myself).
Can I make mini quiches with this mix?: Definitely! Just fill muffin tins with the mix—cut baking time to about 18 minutes. Fun for picnics or, you know, to eat standing at the fridge.
Do I have to let it cool before slicing?: I mean, technically yes for neat slices, but I usually dig in early and embrace the messiness. No one’s ever complained.
Is crustless quiche the same?: Kind of? If you skip the crust, it’s more like a baked omelette. Still tasty, though—I make it when I’m out of pastry or just feeling lazy.

Oh, and just as an aside: don’t forget to make a cuppa while the quiche bakes. I always do, and by the time it’s ready, so am I. Food for the soul—and the lunchbox.