Ham and Cheddar Quiche

When I think of quiche, I generally think of the classic French Quiche Lorraine, but we had so much ham left-over from Easter dinner that I decided to make this Ham and Cheddar Quiche. The classic Lorraine is made with bacon and Gruyere cheese. I have Julia Child’s recipe and will share that another time. It is delicious! But then anything Julia makes is delicious!

Because I had the crust already made at Easter this quiche came together very quickly. Of course you can use a store-bought frozen crust, but the crust really makes the quiche and this one is so buttery and flaky. I couldn’t remember if I blogged the recipe for the crust and when I checked, discovered that I posted the recipe for my Nanna’s Lemon Sponge Pie TWICE! I like this dessert so much and had forgotten that I first posted in December of 2023 and then again on April of this year. The April 2025 post contains the pie crust recipe. Secret ingredient: VINEGAR!

https://cookwithcindy.com/2025/04/27/lemon-sponge-pie/

I’ve made my Nanna’s Lemon Sponge Pie both by pre-baking the pie crust and leaving it unbaked before adding the filling. She did not specify in her original recipe. It’s good both ways, but I think I prefer pre-baking as the crust stays crispier on the bottom. I did not pre-bake this Easter and it was still very excellent. I always pre-bake for a quiche. Click on the link to get the recipe for the crust.

Preheat the oven to 450 degrees F. Line the tart shell with aluminum foil and top with pie weights or dried beans. Bake until crust is set; about 8 to 10 minutes. Transfer the crust to a rack to cool slightly. Reduce oven temp to 375 degrees F.

After Easter I carved up our 20 lb. Berkshire ham into ham steaks; thinly sliced ham for sandwiches (both cold and grilled with cheese); cubed ham for this quiche; and a pea soup that I have yet to make; smaller pieces for omelets and even smaller pieces for a delicious ham salad, which we have completely gobbled up. I’m also going to make a Ham and Pea risotto with lots of Parmesan cheese and herbs. Ham freezes well. I reserved the fat for multiple purposes and, of course, saved the bone for that pea soup. Nothing left on this bird!

ON TO THE CUSTARD:

Grate 1 cup cheddar cheese; divide into 2 portions. Whisk 3 large eggs, 1 1/4 cup heavy cream, 1 tsp. Kosher salt, 1/4 tsp. white pepper, and 1/4 tsp. nutmeg until well blended. Finely slice 2 scallions, both white and green parts and add to the egg/cream custard mixture.

Scatter half of the cheese over the pre-baked pie crust. Next add 1 cup diced ham and finally add the egg/cream custard mixture and top with the second 1/2 cup of cheddar cheese.

Wrap the crust with aluminum foil so as it bakes the crust does not get too browned. Bake the quiche on the middle rack of your oven until the custard is set and quiche is nicely browned on top; about 35 minutes. You can also test for doneness by inserting a knife in the center of the quiche. If it comes out clean, it is done. Transfer to a rack and cool for 15 minutes before serving.

This quiche is also excellent served cold or at room temperature the next day with a salad for lunch. It’s also great for breakfast! It keeps well in the fridge for a week.

The fun thing about quiche is that you can use almost any combination of meat, fish, cheeses, and veg. I love a Crab, Asparagus and Emmentaler cheese Quiche!

In French, Quiche translates to flan or pie. Use this basic custard recipe and then get creative with different combinations of flavors and textures to make your own delicious savory pie!

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5 from 1 vote

Ham and Cheddar Quiche

Creamy, cheesy and delicious. Easy to make and even easier to eat!

Ingredients

• 1 cup Cubed ham
• 3 large Eggs
• 1 1/4 cup Heavy cream
• 1 Tsp. Kosher salt
• 1/4 tsp. White pepper
• 1/4 tsp. Nutmeg
• 1 cup Cheddar cheese, grated and divided in half

Instructions

• If you are making your own pie crust, refer to the link in the blog above to get the full recipe. If you are using a store-bought frozen crust start by thawing and then follow the instructions for pre-baking.
• Finely slice 2 scallions, both white and green parts.
• Whisk 3 eggs, 1 1/4 cup heavy cream, salt, pepper and nutmeg in a medium bowl. Add the sliced scallions.
• Scatter half of the cheddar cheese in the pre-baked pie shell. Top with 1 cup of diced ham. Pour the custard on top and then top with the remaining 1/2 cup of grated cheddar cheese.
• Wrap the crust with aluminum foil to avoid over-baking.
• Bake quiche on the middle rack in a pre-heated 375 degree oven for about 35 minutes or until the custard is set and nicely browned. Test by inserting a knife in the center of the quiche to be sure it is completely cooked. Knife will come out clean if it is.
• Transfer to a rack and let cool for about 15 minutes before serving.