A classic quiche with ham combines tender pastry, creamy eggs, and melted cheese in one make-ahead brunch dish.
If you want a recipe for quiche with ham that feels doable on a busy weekend yet still tastes like something from a little French café, this step by step guide has you covered. You will learn how to build a flaky crust, mix a balanced custard, and bake it so the filling sets gently without turning rubbery.
Recipe For Quiche With Ham: Ingredients And Pan Size
This recipe fills a standard 9 inch (23 cm) tart or pie pan with a removable base. A metal pan gives the crispest bottom, though a glass pie plate works well if that is what you own.
| Component | Ingredient | Amount |
|---|---|---|
| Pastry | All purpose flour | 200 g (about 1 2/3 cups) |
| Pastry | Cold butter, diced | 115 g (1/2 cup) |
| Pastry | Ice water | 3 to 5 tbsp |
| Custard | Large eggs | 4 |
| Custard | Heavy cream | 240 ml (1 cup) |
| Custard | Whole milk | 120 ml (1/2 cup) |
| Filling | Diced cooked ham | 200 g (about 1 1/2 cups) |
| Filling | Grated Gruyère or Swiss cheese | 125 g (about 1 1/4 cups) |
| Seasoning | Fine salt, black pepper, pinch of nutmeg | To taste |
Use good quality ham with plenty of flavour, such as thick cut leftovers from a roast or a simple baked ham. Thin sandwich slices work in a pinch, though they do not bring the same texture.
How To Prepare The Pastry Shell For Ham Quiche
You can use ready rolled shortcrust pastry if you like, yet mixing dough by hand only takes a few minutes. The extra control over thickness and flavour is worth that tiny bit of effort.
Mixing And Chilling The Dough
Add the flour and a small pinch of salt to a bowl, then rub in the cold butter with your fingertips until the mix looks like coarse crumbs with a few pea sized bits of butter. Sprinkle over three tablespoons of ice water and stir with a fork. If the dough still looks dry, add more water a teaspoon at a time, just until it starts to clump.
Turn the dough onto the counter, press it together, and shape it into a flat disc instead of a tight ball. Wrap and chill for at least thirty minutes. This rest lets the flour hydrate and keeps the butter firm so the crust bakes up flaky instead of tough.
Rolling, Lining, And Blind Baking
Lightly flour the counter and roll the chilled dough into a circle about three millimetres thick. Lift it into your tart pan, easing it into the corners without stretching. Trim the edges so there is a slight overhang, then chill again while the oven heats to 190°C (375°F).
Prick the base with a fork, line the pastry with baking paper, and fill with baking beans or dried rice. Bake for about fifteen minutes, until the edges look set. Remove the paper and beans, then bake for another eight to ten minutes. The shell should look pale golden with a dry surface; this step keeps the pastry from going soggy under the custard.
Quiche Custard Ratio And Egg Safety
A good quiche custard feels silky and rich, not stiff. A common ratio is one egg to about 90 millilitres of liquid, so four eggs paired with a blend of cream and milk give a filling that slices cleanly while still feeling tender.
The filling also needs to be baked long enough for food safety. The United States Department of Agriculture recommends that egg based dishes such as quiche reach an internal temperature of at least 160°F (71°C) in the centre. USDA guidance on egg dishes explains that this temperature helps guard against bacteria like Salmonella.
Whisking The Custard Base
Crack the eggs into a large jug or bowl and whisk until the yolks and whites look blended. Pour in the cream and milk, then season with salt, plenty of freshly ground pepper, and a small pinch of ground nutmeg. Whisk again until the mixture looks smooth and a little frothy; this air helps the quiche puff slightly in the oven.
Preparing The Ham And Cheese Filling
Pat the diced ham dry with kitchen paper so that extra moisture does not seep into the crust. If the ham has a lot of fat, you can briefly sauté it in a pan to crisp the edges and render some of that fat before adding it to the tart shell.
Grate the cheese on the fine side of a box grater. Freshly grated cheese melts more evenly than pre shredded bags, which often contain starch that can dull the custard. Gruyère brings a slightly nutty taste, though a good Swiss or Emmental cheese behaves in a similar way in the oven.
Step By Step Ham Quiche Method
Once the pastry shell is blind baked and the custard and filling are ready, assembling the quiche comes together quickly. Set your oven to 180°C (350°F) and place a baking tray on the middle rack to heat; this supports the pan and helps keep the bottom crisp.
Layering The Filling
Scatter the ham evenly over the base of the pastry shell, followed by the grated cheese. If you enjoy a little sweetness, add a spoonful of finely chopped sautéed onion or leek over the ham layer. Do not add too many extras or the egg mixture will not fully surround them.
Place the tart pan on the preheated baking tray. Slowly pour the custard over the ham and cheese, stopping just below the top edge of the pastry. If any ham pieces poke through the surface, press them down gently with a fork so they do not char.
Baking Time And Doneness Cues
Slide the tray into the oven and bake for about thirty five to forty minutes. The exact timing depends on your oven and the depth of your pan. When ready, the centre of the quiche should look slightly puffed and just a little wobbly when you nudge the pan.
If you use a thermometer, check that the middle has reached at least 71°C. Food safety resources, such as guidance from Incredible Egg, advise cooking quiche and similar egg dishes to this temperature so the mixture sets fully and stays safe to eat. Egg handling and cooking tips explain that this temperature range helps reduce the risk of food borne illness.
Let the quiche rest on a rack for at least fifteen minutes before slicing. This pause lets the custard finish setting so each wedge holds together neatly instead of spilling onto the plate.
Serving Ideas And Flavour Variations
A freshly baked quiche with ham works for brunch, lunch, or a light dinner with a simple green salad. A recipe for quiche with ham also keeps well, tasting good warm, at room temperature, or cold from the fridge the next day, which makes it handy for meal prep.
Serving Temperature And Storage
Serve the quiche while it is warm, not piping hot. Fresh from the oven, custard can still be a bit loose. As it cools to a gentle warmth, the texture turns creamy but firm enough to slice.
Leftover quiche keeps in the fridge for up to three days. Wrap the pan in cling film or transfer slices to an airtight container once cooled. Reheat slices in a low oven, around 160°C, until warmed through. Try to avoid the microwave for reheating, as the crust softens and the filling can overcook in spots.
Flavour Swaps That Still Use Ham
This base recipe gives you room to adapt the filling. Here are some ideas that keep ham in the spotlight while changing the supporting flavours.
- Ham and leek: Gently sauté sliced leeks in butter until soft, then scatter over the pastry with the ham before adding the custard.
- Ham and spinach: Squeeze thawed frozen spinach until dry, chop, and mix with the ham for a greener filling.
- Ham and roasted peppers: Dice jarred roasted red peppers, pat dry, and add to the ham layer for colour and a mild smoky note.
- Herb scented ham quiche: Stir a tablespoon of chopped fresh chives, parsley, or thyme into the custard.
Whichever variation you choose, avoid overstuffing the pastry shell. Too much filling can cause the custard to spill over, and the centre may never set fully.
Ham Quiche Recipe For Busy Weeknights
Once you are confident with this method, a recipe for quiche with ham turns into a handy weeknight option. You can bake the pastry shell and cook the ham ahead of time, then whisk the custard and assemble the tart when you get home.
Time Saving Shortcuts
When time is tight, use a good quality ready made pastry sheet. Blind bake it as described earlier so it stays crisp. Pre grated cheese in a bag saves a little chopping, though the texture will be slightly less smooth than cheese grated at home.
You can mix the eggs, cream, and milk in the morning and keep the jug covered in the fridge. Give it a quick whisk before pouring over the ham and cheese. This bit of planning means that getting the quiche into the oven at night only takes a few minutes.
Freezing And Reheating Tips
Quiche freezes well, so you might make two at once. Bake both, let them cool fully, then wrap one tightly in foil and freeze for up to two months. To reheat, thaw overnight in the fridge and warm in a 160°C oven until the centre feels hot when tested with a knife tip.
| Portion | Storage Method | Approximate Time |
|---|---|---|
| Whole baked quiche | Wrapped and chilled | Up to 3 days |
| Whole baked quiche | Wrapped and frozen | Up to 2 months |
| Individual slices | Airtight container, chilled | 2 to 3 days |
| Par baked pastry shell | Wrapped, frozen | Up to 1 month |
| Leftover ham | Fridge in sealed box | 3 to 4 days |
| Grated cheese | Fridge in sealed bag | Up to 1 week |
| Custard mixture | Jug covered in fridge | Up to 24 hours |
Having these elements ready means you can assemble a ham quiche with hardly any effort on a weeknight or when guests drop by with short notice.
Whether you follow the classic version closely or play with different vegetables and herbs, this kind of ham quiche gives you a flexible base for easy meals. Once you have mastered the pastry, custard ratio, and baking time, you will have a reliable dish for brunch tables, lunch boxes, or relaxed suppers.
