This easy ham and cheese quiche is one of those go-to recipes I find myself making again and again—especially for Easter and Mother’s Day. It’s rich, cheesy, and super satisfying, but also ridiculously simple to throw together (thank you, frozen pie crust!). The combo of salty ham, melty cheddar, and sweet sautéed shallots baked into a creamy egg filling is always a crowd-pleaser. Whether you’re hosting brunch or just want something cozy for the weekend, this quiche totally delivers.  With only about 15 minutes of prep time, this is the kind of recipe you’ll want to keep in your back pocket. Next time you need something easy but impressive, this quiche is a great thing to have on hand.

Ingredients for Ham and Cheese Quiche:

Butter-  

1 tablespoon of butter.  This is for cooking the shallots in.  

Shallot–  

1/2 cup of shallots, thinly sliced or diced.  This measurement does not have to be exact.  1 shallot is usually enough.   Green onions can also be used if you can’t find a shallot.  Use the white part only.    

Eggs-  

Four large whole eggs.  

Heavy Cream-  

1 1/4 cups of heavy cream.  (Also called heavy whipping cream). Do not substitute with whole milk, low-fat milk, or even half and half.  It will not achieve the same creamy, egg custard-like consistency as the heavy cream does.  

Nutmeg-  

Pinch of nutmeg.  Oftentimes, when making a recipe with cream, nutmeg is added for its warm, nutty, and slightly sweet flavor that complements the richness of cream sauces.

Kosher Salt-  

3/4 teaspoon of salt.

Cayenne Pepper-  

1/8 teaspoon of cayenne pepper.

White Cheddar Cheese-  

1 cup of packed grated white cheddar cheese.  I love the sharpness of white cheddar, but regular sharp cheddar is also good in this recipe. Other cheeses to consider are Gruyere cheese, Swiss cheese, or Monterey Jack.   

Ham-

1/2 cup of diced ham.  There is nothing like savory ham.  A little sweet, a little smoky.   I usually use about four slices of deli ham.  Unless, of course, I have leftover ham from the holidays.  You could swap out the ham and use bacon for a traditional Quiche Lorraine.  If you do this, be sure to cook the bacon until crisp before adding it to the quiche.  

Store-bought pie crust-  

1 9-inch deep-dish frozen pie crust.  You can find these at any grocery store, even Trader Joe’s carries one now.  Yes, you read that correctly, store-bought!  I prefer to use a pre-made pie crust, because it’s easy and doesn’t compromise the taste of the dish.  I am all for shortcuts! This way you can avoid the blind baking, pie weights, rolling the dough, and using your own pie plate.  That being said, if you have a homemade pie crust recipe that you make, then go for it!  

How to Make this Easy Quiche Recipe – Step-by-Step

Step 1:

Preheat the oven
Start by preheating your oven to 400°F. You’ll bake the crust first, so it’s ready for the filling.  Par-baking also helps to avoid a soggy bottom crust.  So don’t skip this step!

Step 2:

Prepare the crust
Take your frozen 9-inch deep dish pie crust out of the freezer and let it thaw for about 10 minutes—just until it’s soft enough to poke with a fork.
Use a fork to prick the bottom and sides of the crust, spacing the holes about an inch apart. This helps prevent it from puffing up while baking.

Step 3:

Par-bake the crust
Place the crust on a baking sheet and bake it for 10–15 minutes, or until it’s fully cooked and lightly golden.
If the crust puffs up in the oven, no worries—just gently poke it again with a fork to deflate.
Once baked, set it aside and reduce your oven temperature to 325°F.

Step 4:

Cook the shallots
While the crust cools, melt 1 tablespoon of butter in a small skillet over medium-low heat.
Add the sliced or diced shallots and cook for about 5 minutes, stirring occasionally, until they’re soft and translucent (not browned). Let them cool slightly.

Step 5:

Make the filling
In a medium bowl, whisk together 4 eggs, 1¼ cups of heavy cream, a pinch of nutmeg, ¾ teaspoon of salt, and ⅛ teaspoon of cayenne pepper until smooth.

Step 6:

Assemble the quiche
Put your pre-baked crust (still on the baking sheet) in front of you.
First, spread the cooked shallots evenly over the bottom of the crust.
Next, sprinkle the grated cheddar cheese on top.
Then scatter the diced ham evenly over the cheese.
Finally, pour egg mixture over the top, letting it settle evenly.

Step 7:

Bake
Transfer the baking sheet to the oven and bake the quiche at 325°F for 50–55 minutes, or until the center of the quiche is set and the top is lightly golden.

Step 8:

Cool and serve
Let the quiche cool for a few minutes before slicing. It’s delicious served hot, warm, or even at room temperature!

Whether you’re hosting a spring brunch, celebrating a holiday, or just want something simple and satisfying, this ham and cheese quiche always delivers. It’s an easy recipe with simple ingredients packed with flavor—the creamy texture of the quiche filling, savory ham, and melty cheese are just so good together. It’s perfect for a laid-back breakfast, or be more like the French and serve it for lunch or dinner with a crisp green salad on the side. I hope it becomes one of your go-to recipes like it has for me, especially for Easter Brunch and Mother’s Day!

More Recipes To Try!

Banana Oatmeal Pancakes

Banana Stuffed French Toast

Baked Pumpkin French Toast

Lemon Blueberry Muffins with a Cinnamon Streusel topping