Okay friend, here’s the truth: Ham and cheese quiche is my emergency superhero brunch. Whenever someone’s coming over (or I’m just really craving comfort food), this is what I whip up. I remember once, my niece tried to flip a slice like a pancake—obviously, that didn’t go well, but it tasted so good we didn’t really care about the mess. And don’t get me started on the flaky crust situation… it’s basically an edible cozy blanket.
Why I Keep Making This (and Maybe You Will Too)
I make this when fridge-cleaning turns up some leftover ham—yep, never planned, but it always works. My family goes a bit wild for it because it’s eggy, cheesy, and basically impossible to mess up. (Unless you forget it in the oven because you got distracted by that true crime podcast; not that I’m saying that’s ever happened to me…)
What You’ll Need (with a Few Lazy Swaps)
- 1 store-bought 9-inch pie crust (I grab whatever’s on sale, but homemade is lovely if you have time. My Gran swore by the frozen kind, oddly enough!)
- 1 cup diced cooked ham (the cubed kind or chopped slices – and honestly, leftover roast pork works if that’s what you’ve got)
- 1 cup shredded cheese (Cheddar is my usual, but Swiss or even a mix of mozzarella and a sprinkle of parmesan is great)
- 4 large eggs (sometimes I use 3 if I’m running low, but it gets a bit dense)
- 1 cup milk (whole or 2%, or a quick hit of cream if you want pure decadence)
- Pinch of salt (or a big pinch if you’re a rebel)
- 1/4 tsp ground black pepper
- 1/4 cup chopped green onions (I skip these if I’m out. Parsley is a fine fallback, or just leave it out. Your secret’s safe.)
- 1 tbsp Dijon mustard (sometimes I forget – it’s fine, but darn if it doesn’t lift the flavor a notch when you remember)
How to Pull This Off (Even Half Awake)
- First up: Preheat your oven to 375°F (190°C). Unroll your pie crust into a standard pie plate. Sometimes it cracks—just patch it up with your fingers. No one will know.
- Scatter the diced ham over the crust, then top with your cheese. This is where I sneak a few nibbles, because why not?
- In a bowl, whisk together eggs, milk, salt, pepper, green onions, and the Dijon if you remembered it. It will look like a weird, bubbly yellow soup. Don’t stress.
- Pour that mixture right over the ham and cheese. If it overflows a bit, just wipe the edge—happens to me every time.
- Bake for 35-40 minutes. Check at 30 if your oven runs hot. You’re looking for puffed, golden edges and a center that doesn’t wobble like gelatinous jelly. (Sometimes, I poke it with a knife because I can’t resist.)
- Let it cool for at least 15 minutes. (Or don’t, but beware: molten cheese tongue burns. Ask me how I know.) Slice up and serve.
A Few Notes I Learned the Odd Way
- If your crust gets a bit too dark, just tell everyone you love your pastry “well done.” Actually, tenting foil over the crust halfway through does help.
- Sometimes the cheese sinks, sometimes it floats; it never looks quite the same twice!
Variations I’ve Wobbled Through (Good and… not so Good)
- Mushrooms are lovely in place of ham, though once I overloaded it and the whole thing turned into a sog-mess. Go light if you try it.
- Spinach chopped up is fab, but everyone complains about “green stuff.” I sneak a handful in, they barely notice!
- I once tried goat cheese—turns out, strong flavors can totally take over, so maybe stick to half-and-half (unless you love goat cheese, then who am I to say?)
About Gear…Don’t Panic
I use my old ceramic pie plate, but seriously, I’ve made this in an 8-inch cake tin before—just grease it well and pray. And if you don’t have a whisk, a regular fork will do the job. No fancy gear needed; just a bit of optimism.
Storage in My World
Cover leftovers (if you have them), and pop in the fridge. Stays good for about 2 days…though in my house, it never lasts more than a day! Better cold than reheated, in my humble opinion.
How I Like to Serve It
I love a side salad—bit of crunch, little vinegar does wonders. My dad insists on ketchup, but I try not to judge. Sometimes its Sunday brunch, other times, dinner with a mug of soup. Do your thing!
Things I Learned the Hard Way (Pro-ish Tips)
- Once I tried to rush the bake—center stayed gloppy and sad. Give it the full time.
- I used low-fat cheese once. Never again. Decent cheese matters (but hey, use what ya got)
- Let it cool! I know, you’re hungry, but seriously—molten cheese lava is not your friend.
Real Life FAQ (Based on Totally Real Questions)
- Can you freeze it? You can, but it’s a bit spongey when you thaw. Still tasty, though!
- No pie plate. Now what? Use a cake pan or even a square tin. Improvise! Actually, I find it works better if you line with parchment for easier cleanup in those cases.
- Do I have to pre-bake the crust? I almost never bother—lazy bones. If you want it super crisp, you can, but not required.
- How do I keep the crust from getting soggy? Put a baking sheet under the pie tin, and maybe pre-bake—but honestly, it’s always a little soft and that’s okay (in fact, I kind of like it that way; don’t tell the pastry police).
Anyway, if you give this a try, let me know how it goes—or just tell me your favorite weird quiche combo. Happy brunching (or midnight snacking…I won’t judge)!
Ingredients
- 1 store-bought 9-inch pie crust
- 1 cup diced cooked ham
- 1 cup shredded cheese (Cheddar, Swiss, or mozzarella/parmesan mix)
- 4 large eggs
- 1 cup milk
- Pinch of salt
- 1/4 tsp ground black pepper
- 1/4 cup chopped green onions
- 1 tbsp Dijon mustard
Instructions
-
1First up: Preheat your oven to 375°F (190°C). Unroll your pie crust into a standard pie plate. Sometimes it cracks—just patch it up with your fingers. No one will know.
-
2Scatter the diced ham over the crust, then top with your cheese. This is where I sneak a few nibbles, because why not?
-
3In a bowl, whisk together eggs, milk, salt, pepper, green onions, and the Dijon if you remembered it. It will look like a weird, bubbly yellow soup. Don’t stress.
-
4Pour that mixture right over the ham and cheese. If it overflows a bit, just wipe the edge—happens to me every time.
-
5Bake for 35-40 minutes. Check at 30 if your oven runs hot. You’re looking for puffed, golden edges and a center that doesn’t wobble like gelatinous jelly. (Sometimes, I poke it with a knife because I can’t resist.)
-
6Let it cool for at least 15 minutes. (Or don’t, but beware: molten cheese tongue burns. Ask me how I know.) Slice up and serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
15gg
Fat:
19gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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