Easy Ham and Cheese Quiche
Easy Ham and Cheese Quiche is a medium French recipe that serves 8. 350 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 50 min | Cook: 82 min | Total: 2 hrs 27 min
Cost: $14.80 total, $1.85 per serving
Ingredients
- 1 disc Pie Crust (13‑inch disc) (store‑bought butter crust or homemade)
- 1 cup Diced Ham (about 180 g; pat dry before cooking)
- 100 g Gruyère Cheese, shredded (divided: 75 g for filling, 25 g for topping)
- 2 Scallions (thinly sliced; green and white parts)
- 6 Large Eggs (room temperature)
- 0.5 cup Heavy Cream (120 ml)
- 0.5 cup Milk (120 ml; any milk will do)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper, cracked
- 1 cup Pie Weights or Dried Beans (for blind baking)
Instructions
Bring Crust to Room Temperature
Place the 13‑inch pie crust disc on the counter and let it sit until it softens enough to roll without cracking.
Time: PT10M
Roll Out the Crust
Lightly flour a work surface, roll the dough into a 13‑inch circle about 1/8‑inch thick.
Time: PT5M
Fit Crust into Pie Dish and Crimp Edges
Gently lift the rolled dough, place it in the pie dish, fold the edge under, and crimp for a decorative border.
Time: PT5M
Chill Crust
Transfer the assembled crust to the freezer and chill for at least 20 minutes (or up to 2 days in advance).
Time: PT20M
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat.
Time: PT5M
Temperature: 425°F
Cook Diced Ham
Heat a skillet over medium heat, add the diced ham and cook, stirring frequently, until the moisture evaporates and the ham turns golden, about 5‑7 minutes.
Time: PT7M
Blind Bake the Crust
Line the chilled crust with parchment paper, add foil balls or pie weights, and bake for 10‑12 minutes until the edges are lightly golden and dry.
Time: PT12M
Temperature: 425°F
Prepare Fillings
While the crust bakes, grate the Gruyère cheese, slice the scallions, and set aside.
Time: PT5M
Make Custard Filling
In a large bowl, whisk together 6 eggs, ½ cup heavy cream, ½ cup milk, ½ tsp salt, and ¼ tsp cracked black pepper. Stir in 75 g shredded Gruyère, the cooked ham, and sliced scallions until evenly combined.
Time: PT5M
Remove Weights and Dock Crust
Take the partially baked crust out of the oven, discard the parchment and weights, and prick the bottom with a fork to allow steam to escape.
Time: PT3M
Second Bake of Crust
Return the docked crust to the oven and bake for 6‑8 minutes until the bottom looks set and dry.
Time: PT8M
Temperature: 425°F
Add Filling and Shield Edges
Reduce oven temperature to 350°F (175°C). Pour the custard filling into the crust, sprinkle the remaining cheese on top, and cover the outer edge with a pie shield or folded foil to prevent over‑browning.
Time: PT5M
Temperature: 350°F
Bake Quiche
Bake at 350°F for 30 minutes.
Time: PT30M
Temperature: 350°F
Finish Baking
Sprinkle any remaining cheese (if not added earlier) and continue baking for an additional 20‑25 minutes until the center is fully set and the top is golden.
Time: PT25M
Temperature: 350°F
Cool and Serve
Remove the quiche from the oven, place it on a cooling rack, and let it rest for 30 minutes before slicing. Garnish with extra sliced scallions if desired.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy, Contains eggs, Non‑vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Pie Crust (13‑inch disc): homemade all‑purpose flour and butter crust, store‑bought frozen pie crust
- Instead of Diced Ham: cooked ham steak diced, turkey ham
- Instead of Gruyère Cheese, shredded: Swiss cheese, sharp cheddar
- Instead of Scallions: green onions, chives
- Instead of Large Eggs: egg replacer (not recommended for custard)
- Instead of Heavy Cream: half‑and‑half, whole milk plus 2 Tbsp melted butter
- Instead of Milk: any plant‑based milk (adjust flavor)
- Instead of Salt: kosher salt
- Instead of Black Pepper, cracked: white pepper
- Instead of Pie Weights or Dried Beans: ceramic baking beads, another pie dish of equal weight
Equipment Needed
- Rolling Pin
- Pastry Mat (optional) (optional)
- 13‑inch Pie Dish
- Freezer
- Oven
- Skillet
- Spatula
- Whisk
- Large Mixing Bowl
- Measuring Cups and Spoons
- Box Grater
- Chef’s Knife
- Cutting Board
- Fork (for docking)
- Aluminum Foil
- Pie Shield (or foil folded) (optional)
- Cooling Rack
- Rimmed Baking Sheet
Critical Steps — Do Not Skip
- Chilling the crust before baking
- Blind baking the crust
- Docking the crust with a fork
- Reducing oven temperature before adding the filling
- Using a pie shield or foil to protect the crust edges
Chef Tips from the Video
- Keep the butter in the crust ice‑cold; this creates a flaky texture.
- If using a homemade crust, chill the dough for at least 30 minutes before rolling.
- For extra flavor, sauté the ham with a pinch of smoked paprika before adding to the filling.
- Allow the quiche to rest after baking; this prevents the custard from cracking.
Troubleshooting
Crust is soggy after baking.
Ensure the crust is fully blind‑baked and docked before adding the filling. Pat any wet ingredients dry and avoid overly liquid fillings.
Filling is too runny or does not set.
Bake the quiche longer at 350°F, covering the edges if they brown too fast. Make sure the eggs, cream, and milk are well‑combined and not overly diluted.
Edges of the crust burn.
Use a pie shield or loosely wrap the outer rim with foil after the first 20 minutes of baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Do not store at room temperature; the custard can spoil.
Make-Ahead Tips
- Prepare and chill the crust up to two days in advance.
- Cook the ham and grate the cheese ahead of time; keep refrigerated.
- The custard filling can be mixed up to 4 hours before baking; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Ham and Cheese Quiche in French cuisine?
Quiche originated in the German region of Lorraine (the word comes from "kuchen" meaning cake) and became popular in France, especially in the Alsace‑Lorraine area. It is traditionally served as a hearty brunch or lunch dish and reflects the region’s love for buttery pastries and savory custards.
What are the traditional regional variations of quiche in French cuisine?
In France, the classic "Quiche Lorraine" uses bacon or lardons and Gruyère cheese. Other regional versions add mushrooms, spinach, or seafood. The Preppy Kitchen recipe adapts the classic by using diced ham and scallions, but you can swap ingredients to match local traditions.
How is quiche traditionally served in French brunch culture?
Quiche is typically served warm or at room temperature, sliced into wedges, and accompanied by a simple green salad dressed with vinaigrette. It is often part of a larger brunch spread that includes fresh fruit, pastries, and coffee.
What occasions or celebrations is quiche traditionally associated with in French cuisine?
Quiche is a popular dish for weekend brunches, picnics, and casual gatherings. It is also served at buffet-style meals and can be a centerpiece for holiday brunches such as Easter or Christmas morning in many French households.
What authentic traditional ingredients are used in a classic French quiche versus acceptable substitutes?
Traditional quiche uses a butter‑rich pastry crust, eggs, heavy cream, Gruyère or Emmental cheese, and cured pork like lardons. Acceptable substitutes include store‑bought butter crust, shredded Swiss cheese, diced ham, or half‑and‑half instead of heavy cream.
What other French dishes pair well with this Ham and Cheese Quiche?
Serve the quiche with a crisp mixed‑green salad, a light vinaigrette, or a side of roasted asparagus. A glass of dry white wine such as Sauvignon Blanc or a sparkling water with lemon complements the richness of the custard.
What makes this Ham and Cheese Quiche special or unique in French cuisine?
The recipe emphasizes a double‑baked crust for extra crispness, a chilled dough step for flaky layers, and a custard enriched with both heavy cream and milk. The addition of scallions adds a fresh bite that isn’t always present in traditional quiche Lorraine.
What are the most common mistakes to avoid when making Ham and Cheese Quiche?
Common errors include using a warm crust that shrinks, skipping the blind‑bake which leads to soggy bottoms, adding wet fillings without drying them first, and over‑baking which causes the custard to crack. Follow the chilling, docking, and shielding steps to prevent these issues.
Why does this quiche recipe use a blind‑bake step instead of baking the crust with the filling from the start?
Blind‑baking ensures the pastry cooks fully before the wet custard is added, preventing a soggy bottom. The crust gets a head start, creating a firm, flaky base that supports the rich filling.
Can I make this Ham and Cheese Quiche ahead of time and how should I store it?
Yes. The crust can be prepared and frozen up to two days ahead. The filling can be mixed and refrigerated for up to 4 hours before baking. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen focuses on approachable, home‑cooked recipes for brunch, lunch, and dinner, often featuring classic dishes with modern twists and clear, step‑by‑step video tutorials.
How does the YouTube channel Preppy Kitchen's approach to French cooking differ from other French cooking channels?
Preppy Kitchen emphasizes quick, weeknight‑friendly versions of classic French dishes, using readily available ingredients and practical shortcuts like store‑bought crusts, while still teaching essential techniques such as blind‑baking and custard preparation.
Last updated: August 20, 2026
