This Ham Quiche Recipe makes a great breakfast!
I can’t think of anything I’d rather eat on a Sunday than this simple, easy to make ahead meal. I 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. 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.
Ingredients for Ham Quiche
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 Ham and Cheese Quiche
What to serve with Ham Cheese Quiche
I serve quiche with a simple spring salad with a tangy vinaigrette on the side. The actual quiche is so rich, so it really needs a light spring mix salad with a tangy dressing.
Storing this Ham and Cheese Quiche Recipe
Store leftover quiche covered in the fridge for up to 3 days. You can freeze leftover quiche if tightly wrapped in freezer containers for up to 3 months. Defrost in the fridge overnight, warm through gently in the oven and serve.
How to reheat Ham & Cheese Quiche
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! 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, ¼ teaspoon salt, ¼ teaspoon pepper, 1 ½ cups diced ham, 1 cup grated Monterey Jack, 1 cup grated extra sharp cheddar. Bake for 40 minutes.
OXO Balloon Whisk Pillsbury Pastry Pie Shell Crust, 14.1 Ounce Wilton 6-cup Muffin Pan
