Ham and Cheddar Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d’oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap. You’ll find detailed steps below, to make your time in the kitchen run smoothly.
We’re happy to work with our sponsor, Nellie’s Free Range Eggs, to share our awesome Quiche Recipe!
We’re always on the hunt for the best ingredients we can source, from seasonal vegetables and fruit to organically raised meats. I came across Nellie’s Free Range Eggs in the local market, and friends let me tell you they are truly the best on the market. Rich Golden Yolks, that make any recipe so much brighter. They’re dedicated to the humane treatment of hens, so no cramped cages. Hens run free in the sunlight and fresh air and it’s evident in their eggs! They’re Certified Humane, and in addition, they support over 125 small family run farms in the USA! We seriously love Nellie’s Free Range Eggs, and would never promote a product without heart. Nellie’s free-range eggs shine in this Christmas Quiche.
carte du jour
What Type of Crust Do I Use for a Quiche?
We did whip up an Easy Shortcrust Pastry for the crust, trust me it’s well worth a few minutes of work over a food processor. But if you’re on the fly, you can easily use a refrigerated pie crust.
Blind Bake the Quiche Crust
Blind baking is super simple and keeps your crust from getting soggy while the quiche bakes.
How Do I Blind Bake a Crust?
- To bake blind, lay the pastry dough over a 9 inch pie pan, then cover with parchment paper (or foil) and fill it with dried beans or rice. This keeps the dough flat against the pan, keeping the dough from bubbling and shrinking.
Bake at 400°F/200°C for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. Remove from the oven and allow the shell to cool, then proceed with your fillings.
If there are any cracks in your dough after blind baking, whisk up a single egg and brush over the pastry. Place it back in the oven at 400°F/200°C for 5 minutes. Remove and your crust will be sealed.
TIP: If you want to add a decorative edge to your quiche, then make a double batch of Easy Shortcrust Pastry, or purchase two refrigerated pie crusts.
Quiche Fillings
Here’s the beauty of a quiche, there are no wrong answer, anything goes! In fact with the exception of the eggs, cream, pastry crust, and cheese. You can change any of our ingredients around to suit your taste and and the ingredients you already have in your pantry!
How to Assemble the Quiche
If using fresh broccoli, steam for 3 minutes on the stove top. If you’re utilizing frozen broccoli you can skip the steaming and move on to the next step.
Then we saute the green bell pepper, onion, garlic, and smoked ham. This does two things, first, it helps to develop a deep rich flavor. Secondly, it ensures that our veg has the perfect bite.
The tomatoes that top this quiche are Mini San Marzano, I personally love a little acid pop with eggs and these tomatoes are perfect. Sauté the tomatoes over medium-high heat, for about 2 minutes. The skin will blister and begin to peel (see below). Remove from the heat and set aside.
Begin layering your quiche, first some broccoli, then the vegetable sauté mixture, ham, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer and then alternate back and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and top with a little more cheese.
Once the shell is filled with ingredients, you can get creative and add a decorative braid, rope or maybe even some leaves. Here I attached the braids I created earlier from the second batch of Easy Shortcrust Pastry. You can do the same with refrigerated dough too. Be sure to press the dough down gently to adhere to the pie crust. Brush the Braid or decorations with egg wash, which is just a whisked egg.
Place the quiche on a rimmed sheet pan and bake in the 350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.
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How to Make Ham and Cheddar Qucihe
Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d'oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap.
- 1 9 inch pie crust, homemade or store bought
- 7 large eggs, Nellie's Free Range Eggs
- 1 1/2 cups heavy cream, sub half and half
- 1 teaspoon fennel seed
- Kosher sea salt & freshly cracked black pepper, to taste
- 1 cup broccoli, florets fresh, sub frozen
- 1 Tablespoon butter
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, smashed
- 2 cups smoked ham, diced
- 2 cups spinach, washed and dried
- 1 cup cheddar cheese, finely shredded
- 1 cup Swiss cheese, finely shredded
- 1 cup Mini San Marzano Tomatoes, blistered (optional)
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Preheat the oven to 400°F/200°C and bake the pie shell for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. remove from the oven and allow the shell to cool, then proceed with your fillings. Reduce the oven to 350°F/175°C
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Whisk the eggs, cream, fennel seed, and Kosher salt and pepper until well combined. Set aside.
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If using fresh broccoli, steam for 3 minutes in the stovetop. If you're utilizing frozen you can skip the steaming and move on to the next step.
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Bring a heavy-bottomed pan to medium-high heat, add the butter. Then sauté the bell pepper, onion, garlic and ham for 5 minutes. Remove from the burner.
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Begin layering your quiche, first some broccoli, then the sauté mixture, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer and then alternate back and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and top with a little more cheese.
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Place on a rimmed sheet pan and bake in the 350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.
- Prep time is approximate.
- Quiche will maintain it's freshness, 3-4 days in the fridge.
- If freezing wrap tightly in plastic wrap, and then heavy-duty foil, up to 4 months.
Check out these other inspired breakfast ideas!
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36 comments
Awesome recipe.
Thanks so much, Charlie! It really is delicious?
Oh my goodness..this is going to be one of my go to Quiche recipes! Thank you so much!!
Thanks so much, Holly! Quiche is such a versatile dish, thank you for checking out our recipe!! ?
I love a good quiche! I usually make one after the holidays with all the left over ham.
Hey Janine, quiche is a great way to use up leftover ham and extra veggies and it comes together in a snap! Thanks for checking out our recipe! ?
True Story – I woke up this morning knowing it was Blog comment Thurs and was like hmmm I wonder what recipe Angela will have today! I have never tried quiche but just printed out the recipe and added it to my must try list. Thanks for the recipe.
Nikki, you just made my day! Thanks so much for checking out so many of our recipes, if you would like to see a special dish here just let me know and I’ll make sure it happens! ?
I’m definitely going to try your recipe. I have had quiche on my mind. I love it, and yours looks fantastic!!
Hi Tracy! 🙂 Thanks so much for checking out our recipe, this is a keeper for sure and you can add anything you like which makes it super easy too! Please be sure and tag us @meangreenchef or #meangreenchef ?
i dont cook much but this does sound good
Thanks for checking out our recipe Janice, it’s super easy and so delicious!
Yum! This looks great!
Thanks so much, Cara!! ?
Angela – I love quiche, it’s a tradition for me to make each Christmas. Of course, I’m not a chef, so I make the same tried and true recipe each year (which is good), but I’m definitely going to try your recipe. It looks awesome. I also use prepared pie crust, but now I’m inspired to give making my own crust a try AND I learned a really neat trick about the blind baking – thank you! Now I know how to avoid a sogey crust. I also love the braid you added – it’s the perfect touch! Can’t wait to try it.
Hi Susan, wow thanks so much, I’m really glad that you found our recipe and tips helpful! The shortcrust pastry is a dream, and it literally comes together in the food processor. Be sure the butter and water are super cold and as you add the water by each Tablespoon you’ll see the pastry dough come together, it happens pretty fast. The step by step directions are in the to the shortcrust pastry recipe. If you have any questions, I’ll be happy to help. ?
This looks so good! I can easily trade out the crust with a gluten-free version and still enjoy this! Going to give this one a try!!!
Hi Rachel, so great to hear! Please be sure and let me know how it turns out, so I can share with my GF friends. Thanks! ?
Quiche is something that I remember having as a child but do not see much anymore. It looks like it is something that a bunch of folks still enjoy.
Some recipes never go out of style, Quiche is a staple on our menu! ?
I LOVE quiche. This one looks delicious!
Thank YOU, Katie! It’s super delicious! ?
I love reading your posts! This looks absolutely mouth-watering! Definitely going to save this recipe!
Thank you so much, Shelly!! ?
Okay, I’m trying this. I love any combo of swiss and smoked ham!!
Hi Brittany! Swiss and smoked ham is the perfect combo, thanks so much for checking out our recipe! ?
Wish I had seen this before Christmas. But I love quiche! And it’s great for every day! Thanks for the recipe!
Thanks, Laura! It is great for every day, appreciate you checking out our recipe!?
This looks so delicious!!! I love quiche, but have not had one in a while. I also love that the eggs are a quality egg. I will have to see if they are sold in my area.
Hi Jennifer, it’s amazing that quality eggs make a huge difference in everything we make!! Thanks for checking out our recipe! ?
Oh, this looks so good!! Sadly, quiche is not something we can make in our house due to an egg allergy, but I am keeping this recipe to try later (when it’s safe!). I do love quiche, though ~ and get it when we are away and it’s offered wherever we are having breakfast. Thanks for sharing!
Hi Tina, 🙂 Quiche is a great dish and perfect for a morning out! Thanks so much for checking out our recipe. ?
Yum! I love a good quiche!!! Thanks!
Hi Nicki, thanks so much for checking out our recipe. We love quiche too! ?
We love quiche. Thanks for sharing this recipe. Now to find a substitute for the crust.
Hey Rosanna! Please let me know what you find for a substitute crust or you could even make a crustless quiche with this recipe too! ?