Ham and Cheddar Quiche
Elevate your brunch game with this classic Ham and Cheddar Quiche, a savory masterpiece that’s as easy to prepare as it is satisfying. Featuring a flaky premade pie crust filled with smoky diced ham, melted sharp cheddar cheese, and a creamy custard made from eggs and heavy cream, this recipe strikes the perfect balance of indulgence and simplicity. A hint of ground nutmeg adds a subtle depth of flavor, while its golden, bubbly top delivers irresistible appeal. Ready in under an hour and serving up to eight, this versatile quiche is perfect for breakfast, lunch, or an elegant gathering. Serve it warm or at room temperature, and pair it with a crisp green salad or fresh fruit for a complete meal. Whether you're hosting a crowd or meal-prepping for the week, this Ham and Cheddar Quiche is sure to be a hit!
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Recipe Information
Ingredients
- 1 piece Premade pie crust
- 1 cup Diced ham
- 1 cup Shredded sharp cheddar cheese
- 4 large Eggs
- 1.5 cups Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Ground nutmeg (optional)
- 1 teaspoon Unsalted butter (for greasing, if needed)
Instructions
Preheat your oven to 375°F (190°C).
If needed, lightly grease a 9-inch pie pan with butter to prevent sticking. Place the premade pie crust into the pan, trimming any excess crust hanging over the edges. Use a fork to poke small holes in the bottom of the crust to prevent bubbling during baking.
In a medium skillet over medium heat, cook the diced ham for 2-3 minutes if it isn't already pre-cooked. Skip this step if using fully cooked ham.
Sprinkle the cooked or pre-cooked diced ham evenly over the bottom of the prepared crust.
Top the ham with the shredded sharp cheddar cheese, spreading it evenly across the crust.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth and well combined.
Pour the egg mixture over the ham and cheese in the crust, making sure it is evenly distributed.
Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the custard is set and the top is lightly golden. To check doneness, insert a knife into the center; it should come out clean.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. This allows the custard to set further for clean slices.
Serve warm or at room temperature. Store any leftovers in the refrigerator for up to 3 days, reheating gently before serving if desired.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
