Ham and Cheese Quiche Recipe

Ham: diced ham adds a savory, meaty flavor that pairs perfectly with cheese.

Cheddar cheese: shredded cheddar melts nicely and gives the quiche a rich, cheesy taste.

Milk: milk helps create a smooth, creamy texture in the egg mixture.

Eggs: beaten eggs are the main ingredient that holds everything together.

Salt: just a pinch to bring out the flavors.

Black pepper: adds a little bit of spice and depth.

Pie crust: the base that holds all the ingredients; can be store-bought or homemade.

When you’re mixing the eggs and milk for your quiche, whisking them together well is a simple trick that makes a big difference. Here’s how to do it step by step:

1. Crack your eggs into a bowl first, then pour in the milk.
2. Use a fork or a whisk and start stirring gently in a circular motion.
3. Keep going until the mixture looks smooth and all the yolks and whites are blended with the milk.
4. If you want to avoid splashes, tilt the bowl slightly and whisk closer to the bottom instead of lifting the whisk too high.

Whisking like this helps the eggs and milk combine evenly, which means your quiche will cook more uniformly and have a nice, creamy texture. If the eggs and milk aren’t mixed well, you might end up with some parts that are watery and others that are too firm. Plus, adding that pinch of salt and pepper while whisking spreads the flavors throughout the whole filling.

I remember the first time I made a quiche, I whisked too fast and ended up with milk splattered all over the counter! Now I take it slow and steady, and it’s way less messy. Also, if you don’t have a whisk, a fork works just fine—it’s all about making sure everything is blended smoothly before pouring it over the ham and cheese.

Getting this step right makes baking the quiche easier and tastier, so take a little extra time here. Your finished dish will be golden, set perfectly, and full of flavor from the very first bite.

• diced ham - Substitute with diced turkey: Turkey provides a similar texture and flavor profile, making it a suitable alternative for those avoiding pork.

• diced ham - Substitute with vegetarian bacon bits: For a vegetarian option, bacon bits offer a smoky flavor that mimics ham.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the quiche.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese adds a nutty flavor that pairs well with the other ingredients.

• milk - Substitute with heavy cream: Heavy cream makes the quiche richer and creamier.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative that maintains the quiche's consistency.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those with egg allergies or dietary restrictions.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to beaten eggs, suitable for a vegan quiche.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the quiche.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough offers a lighter, flakier crust option.

• pre-made or homemade pie crust - Substitute with cauliflower crust: Cauliflower crust is a low-carb, gluten-free alternative that still provides a sturdy base for the quiche.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness.
• For added protection, place the wrapped quiche in an airtight container or a resealable plastic bag.
• Store the quiche in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven before serving.
• To freeze, first cool the quiche completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time.
• Place the wrapped quiche in a freezer-safe bag or container. Freeze for up to 2 months for optimal flavor and texture.
• When ready to enjoy, thaw the quiche in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
• For a quick reheat, individual slices can be microwaved directly from frozen. Heat on medium power to avoid overcooking.
• Always check the quiche for any signs of spoilage before consuming, such as an off smell or unusual texture.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too brown. Heat for about 15-20 minutes, or until the quiche is warmed through.

• For a quicker method, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche inside and heat for about 5-7 minutes. This method helps maintain the crispiness of the crust while warming the filling.

• On the stovetop, use a non-stick skillet over medium-low heat. Place a slice of quiche in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• For a toaster oven, preheat to 350°F (175°C). Place the quiche on a piece of aluminum foil or a baking tray. Heat for 10-15 minutes, or until the quiche is thoroughly warmed.

• Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Essential for blending the eggs and milk into a smooth mixture.

• Pie crust: The base that holds all the quiche ingredients together.

• Baking sheet: Placed under the pie crust to catch any spills and make it easier to handle.

• Measuring cup: Used to measure out the milk accurately.

• Measuring spoons: Used to measure the pinch of salt and pepper.

• Knife: Used to dice the ham into small, even pieces.

• Cheese grater: Used to shred the cheddar cheese.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Helps to spread the ham and cheese evenly over the pie crust.

• Oven mitts: Protect your hands when placing the quiche in and taking it out of the oven.

• Pie server: Used to slice and serve the quiche neatly.

Use pre-diced ham: Save time by purchasing pre-diced ham from the store instead of dicing it yourself.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on preparation time.

Ready-made pie crust: Utilize a pre-made pie crust to avoid the time-consuming process of making one from scratch.

Batch cooking: Make multiple quiches at once and freeze them for future meals, saving time on busy days.

Quick cooling: Place the quiche on a wire rack to cool faster, so you can serve it sooner.