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This savory ham and cheese quiche is the kind of recipe you will find yourself turning to for everything from Sunday brunch to weeknight dinners. Packed with tender vegetables and gooey cheese, set in a flaky pastry crust, it is both comforting and easy to love. I still remember serving this quiche for a Mother’s Day gathering—it vanished before I could grab a second slice.
My family asks for this quiche every time we get together for holidays or potlucks. It is my reliable answer whenever I need to feed a crowd and look like I have it all together.
Ingredients
- Shortcrust pastry sheet: Brings the signature flaky texture to the base try to pick a sheet that is buttery for best flavor
- Green peas: Add a subtle sweetness and extra color I like to use fresh or frozen not canned
- Carrot: Cubed for a pop of color and gentle crunch choose firm bright orange carrots
- Zucchini: Thin strips create a tender bite and add moisture smaller zucchini are less watery
- Cooked ham: Cubed for protein and a salty punch go with quality smoked ham for extra flavor
- Eggs: Bind everything together and create a rich custard fresh free range eggs turn out best
- Milk: Balances out the richness of the cream whole milk is ideal for a custardy filling
- Heavy cream: Brings silkiness and richness avoid low fat since the creaminess matters
- Swiss cheese: Grated for its tangy and nutty notes shred your own to keep it moist and flavorful
- Salt and fresh cracked pepper: For seasoning always taste your mix for balance
- Parmesan for garnish: A sharp tang if desired use real Parmigiano Reggiano if you can
- Arugula for garnish: This peppery green cuts through the richness with freshness freshly washed adds vibrance
Step-by-Step Instructions
- Chill the Pastry:
- Line your tart pan with a shortcrust pastry sheet and gently press into the corners to avoid air bubbles. Slide the pan into the fridge for at least one hour so the crust relaxes and bakes up flaky.
- Blind Bake the Shell:
- Once chilled preheat your oven to three hundred fifty degrees Fahrenheit or one hundred eighty Celsius. Cover the pastry with parchment or foil fitted to the shell. Fill with dried beans or baking beads so the crust holds shape. Bake on the middle rack for fifteen minutes to ensure a crisp bottom.
- Make the Filling:
- While the crust bakes crack your eggs into a large bowl and whisk until frothy and even in color. Pour in the milk and heavy cream adding a good pinch of salt and ample cracked pepper. Toss in the carrot zucchini swiss cheese and stir gently so you do not break down the veggies too much.
- Fill the Crust:
- Remove the crust from the oven and discard the beans and paper. Neatly scatter the cubed ham over the bottom so each bite gets some. Next carefully pour the egg and veggie mixture on top filling to just below the rim. Gently tap the pan to help the filling settle.
- Bake the Quiche:
- Return the filled pan to the oven and bake for thirty to forty minutes. Watch for the filling to set in the center and lightly puff without browning deeply. When a knife tip pierced in the middle comes out mostly clean it is done. Let the quiche rest for five to ten minutes before sliding out of the pan and slicing.
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Swiss cheese is my highlight because it melts so perfectly creating those gooey strands that pull with every slice. My kids once fought over the corner where the cheese bubbled up—that has become the piece everyone now calls dibs on at Sunday brunch.
Storage Tips
Let leftover quiche cool completely before wrapping tightly in plastic wrap or transferring to an airtight container. The quiche keeps well in the fridge for up to three days. If wanting to store longer cut into slices and put in freezer safe bags where it can keep up to two months. Warm slices in the oven or toaster oven until hot throughout for best texture.
Ingredient Substitutions
No swiss cheese on hand swap in sharp cheddar or fontina for a similar melt. If you do not eat ham try cooked bacon or sautéed mushrooms for a vegetarian version. You can ditch heavy cream and use all milk for a lighter result but it will be a bit less silky. Any mix of sturdy greens like spinach or kale can sneak in for more veggies.
Serving Suggestions
This quiche pairs beautifully with a crisp green salad or a fresh fruit platter for brunch. If serving for dinner I like to offer simple roasted potatoes or a tomato salad on the side. Slices are sturdy enough to pack up for lunchboxes or picnics and are delicious hot or at room temperature.
Cultural Context
Quiche originates from France with the famous quiche Lorraine as its ancestor. Over time cooks outside France have adapted quiche with whatever is on hand making it a true canvas for creativity. I love how this humble pie brings people together at any kind of gathering from potlucks to baby showers.
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This ham and cheese quiche is the kind of dish that makes any table feel special. Once you know the basics you can riff on it endlessly with what is in your fridge. I still love how a humble savory pie like this brings smiles from kids and adults alike every time I serve it.
Frequently Asked Questions
- → What kind of cheese works best in this quiche?
Swiss cheese is ideal for its melting qualities and mild flavor. You can also use gruyère or cheddar as alternatives.
- → Can I use other vegetables besides peas, carrot, and zucchini?
Absolutely! Spinach, bell peppers, mushrooms, or leeks are great options for additional flavor and texture.
- → Is it possible to prepare the quiche in advance?
Yes, you can fully bake the quiche ahead of time, cool it, and store it in the refrigerator. Warm up before serving if desired.
- → How do I prevent the crust from getting soggy?
Blind baking the crust before adding the filling helps maintain a crisp and golden texture throughout baking.
- → Can I make this dish without ham?
Certainly! Omit the ham for a vegetarian version. You can add more veggies or cheese to the filling as desired.