Versatile, delicious, and perfect any time of day.
Quiche has been a staple in my kitchen for as long as I can remember. Over the years, I’ve discovered that it’s one of the most flexible dishes you can make, perfect for using up leftovers and transforming them into something special. Today, I’m sharing my go-to ham and cheese quiche—a hearty, flavorful meal that comes together with just a handful of ingredients and a store-bought pie crust. It’s my answer to busy weeknights and weekend brunches alike.
This quiche is a wonderful way to use leftover ham, which pairs beautifully with sautéed onions, earthy button mushrooms, sharp cheddar, and creamy Monterey Jack. I always rely on my basic quiche custard: three eggs, topped up with just enough milk to reach 1 ½ cups. Once you have that foundation, you can mix and match your add-ins as you please—just remember to avoid overly watery ingredients unless you pre-cook them to drive off the excess moisture. This keeps your quiche from turning soggy and ensures each slice is tender and satisfying.
One thing I love about quiche is how it fits into any meal. Personally, I can enjoy a slice for breakfast, lunch, or dinner but many people insist it’s strictly a breakfast affair. No matter when you serve it, this ham and cheese quiche is sure to become a regular in your kitchen, too.
Ingredients
- 1 refrigerated pie crust
- 3 eggs
- 1 cup of milk (approximate)
- 1 tbsp of butter
- 1 ½ to 2 cups of cooked ham, diced small
- ½ cup of sliced button mushrooms
- 3 tablespoons of finely diced onion
- 2 cups of shredded cheese (Sharp Cheddar and Monterey Jack are a great combo)
- Salt and pepper to taste
- Green onion, chopped (optional for topping)
Step-by-Step instructions
- Preheat your oven to 350 degrees. Roll out your pie crust and gently press into a 9 inch pie pan. Crimp the edges, using your thumb and forefinger to create a nice crust. Set aside.
- Heat a skillet over medium heat. Add the butter, onions, and mushrooms. Cook, stirring occasionally, for 1-2 minutes, until the mushrooms begin to soften and release their juices. Add the diced ham and continue cooking until all moisture evaporates and the mixture is dry (about 2–4 minutes). Turn off the heat.
- Spread the ham, mushroom, and onion mixture evenly in the prepared pie crust. Sprinkle the shredded cheese across the top, covering to the edges. Season with salt and pepper.
- In a two cup or larger measuring cup, crack the eggs. Add enough milk so the total liquid (eggs plus milk) reaches 1½ cups. Whisk thoroughly until the mixture is completely smooth and uniform. Carefully pour the custard over the quiche filling, making sure it coats everything evenly.
- Place in the preheated oven for 35 to 45 minutes until the top is golden and the center is set (not jiggly). Remove from the oven and let cool for about 10 minutes before slicing and serving.
Tips and Serving Suggestions
- Whenever you have leftover ham, dice it and freeze in small bags for quick and easy quiche or omelets any time.
- You can substitute or add in any of your favorite vegetables or proteins. Quiche is one of the most versatile meals you can make!
- For breakfast, pair with fresh fruit, sliced tomatoes, or avocado. For lunch, serve with a crisp green salad. As a dinner entree, add a side of roasted vegetables or a grain salad for a complete meal. It is also excellent served cold for picnics or meal prep!
Whether you’re feeding family for breakfast or looking for an easy dinner, this dish has you covered!
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