Quiche is a French savory tart and a wonderful dish to have frozen at all times. The butter crust is homemade, and our binding cream is the best! This version is ideal for leftover ham and cheese from all those holiday tables and a great recipe for brunch, potlucks, picnics and back-to-school season.
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Perfect for leftovers
This recipe can also be called ham quiche Lorraine (the original that uses bacon), but that is debatable.
It uses leftover ham and cheese that we usually find when rummaging in the refrigerator or after the holiday season is over. The ham can be substituted with other meats, like turkey.
That said, I do buy ham and cheese especially to make it, as it's a very requested dish around here.
I make this quiche the most-even more than the mushroom quiche, which says a lot.
- Cleans out the fridge from those bits of cheese in the fridge that will dry out soon.
- Crowd-pleaser: this is such a favorite among kids and adults at my house and with friends that having one frozen at all times has saved more than an impromptu brunch.
- Freezer-friendly: this quiche can be frozen for a month or more. Double-wrap it tightly and then pop it directly in a medium oven or let it defrost in the fridge overnight. It's a meal saver!
FAQ
I don't recommend it because it will lose a lot of it's richness, but you can use whole milk. It will probably need more oven time to set properly as milk is much thinner. I would also add an extra egg yolk.
Use two types of cheese, and the combination depends on your personal taste. For this one, I recommend a hard cheese with character and flavor, such as Parmesan, Gruyere, Asiago or Fontina, and a melting cheese like mozzarella or Swiss.
A simple green or tomato salad on the side is a good way to serve it. But it can also be served on its own or eaten at room temperature as finger food.
Ingredient list
- Ham: any type works. I like natural or smoked hams.
- Cheese: a semi-hard cheese and a softer, melting one are combined to add texture and flavor. We use parmesan cheese (asiago and gruyere also work) and mozzarella (Swiss cheese is also good for melting).
- Cream: whipping, heavy whipping, or heavy cream.
- Yogurt: natural or Greek yogurt. Don't use flavored ones.
- Eggs: fresh, large.
- Unsalted butter.
- All-purpose flour.
- Salt.
The crust
An all-butter quiche pastry (also known as shortcrust pastry or pate brisée) is best, and homemade is highly recommended. Our go-to quiche dough has only four ingredients: flour, salt, butter, and ice water.
You can also use your favorite neutral pie dough or an all-butter store-bought one.
The add-ins
The filling is simple, and I usually eyeball quantities. But for the sake of this recipe, I did, of course.
- Ham: I recommend coarsely chopping or cutting it into large pieces. I tore strips with my hands usually. I like to feel the ham pieces and like them to be irregular.
- Cheese: I use two types of cheese. A cubed melty one (mozzarella) and a grated semi-hard one so that you get the sharp flavor and the melting awesomeness. Any combination you like can work, even if it's just one type.
Place the ham pieces in the bottom of the prepared crust for the first layer.
Sprinkle the cheese, covering it.
The binding cream
This is essentially the glue that makes it all come together, similar to a custard filling.
Through the years, I have streamlined it and now have what I feel is the best recipe, which involves natural yogurt. Only 5 ingredients, including salt and pepper.
This creamy mixture is added after layering the ham and cheeses in the half-baked crust.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Seasoning: consider the cheese saltiness when you season the binding cream.
- Make-ahead: the baked quiche freezes wonderfully for a month, well wrapped. The crust-lined pie pan can be frozen before adding the filling.
- Serving: choose to serve it hot, straight from the oven, or at room temperature as finger food. It travels well for picnics and is amazing as part of a brunch table.
- Herbs: add a few tablespoons of fresh chopped herbs to the add-ins.
Related recipes you might like:
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Ham Cheese Quiche (perfect for leftovers)
Ingredients
- 1 Shortcrust Pastry, or use your favorite store-bought one, all-butter preferably
For the filling:
- 5 ounces ham, thinly sliced (I like natural or smoked)
- 2 ounces semi-hard cheese, like Gruyere or sharp Cheddar cheese
- 2 ounces melting cheese, like mozzarella or Swiss cheese
For the binding cream:
- ¾ cup natural yogurt , or Greek
- ¾ cup heavy cream
- 3 eggs, at room temperature
- ¼ teaspoon salt, or to taste, taking into account the saltiness of the cheese
- ⅛ teaspoon black pepper, or to taste
Instructions
For the crust:
- Make shortcrust pastry according to the recipe in the post linked above.
- Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on.
- Or use a commercial pie crust.
For the filling:
- Preheat the oven to 350°F (180°C).
- Grate 2 ounces semi-hard cheese and cube 2 ounces melting cheese.
For the binding cream:
- Mix ¾ cup natural yogurt and ¾ cup heavy cream in a medium bowl until combined with a wire whisk or spoon. Don't use an electric mixer.
- Add 3 eggs and stir until well combined without beating. We don't want to beat the eggs much; we just want to combine them well.
- Add ¼ teaspoon salt and ⅛ teaspoon black pepper and stir to mix. Go easy on the salt as the ham and cheese are already salty.
To assemble the quiche:
- It's best to fill the quiche dough near the oven. Place the sliced ham in the bottom. Scatter both types of cheese, distributing evenly over the ham.
- Slowly pour the cream mixture covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
- Bake for 35-40 minutes, until puffed and golden.
- Let cool on a wire rack for a few minutes and eat. The filling will deflate and that is fine.
- Eat warm or at room temperature.
Sandra says
Paula…..Would this recipe work if I made it crustless?
Thank you.
Paula Montenegro says
Hi Sandra! I would follow the recipe for Crustless Quiche and use ham and cheese. It has a sturdier structure and meant to be used without a crust.
Matias Virasoro says
The Best
Rose says
Delicious! I have never used yogurt in my custard, but I loved it. I made a broccoli-cheddar quiche, and it added a tartness that paired really well. Mushrooms and leeks are mentioned in Step 3 under binding cream, but not in the ingredients.
Paula Montenegro says
Love that combo!
Beth says
We were looking for some way to use up some leftover ham and found this! Turned out great!
thisiswholesome says
I love quiche and yours just looks fabulous!
Anita says
This quiche is too good and super easy. I'll be making this one often, and not only when I have leftover ham at home. At this rate, I'll be stocking ham all the time. 🙂
Morgan eisenberg says
Love these beautiful layers and the perfect buttery crust!
Irina says
I love Quiche as a meal to serve for breakfast during the weekends. You recipe sounds so amazing that I am sure it will become a new favorite in our family.
angiesrecipes says
Looks incredibly yummy and comforting! Continue to enjoy your holiday, Paula.
Carola says
It looks delicious! I’m making it for New Year!
Macarena says
Paula, this is one of my favorite party foods! I appreciate your detailed instructions. Happy holidays!