Everyone Wants an Extra Slice of Ham and Cheese Quiche


Like all , quiche is an excellent make-ahead dish for or a any time of year. Salty ham and melty cheese combine for the classic, crowd-pleasing filling, and for a shortcut, this uses a storebought crust, which doesn't require par-baking. Even the filling is simple: it's whisked together in a bowl with no stove-top cooking required. Breakfast ideas like , , and even's Ree Drummond's own  have a special place in our recipe box, but this ham and cheese quiche is our go-to for its simplicity and ease.

Can I use milk instead of half-and-half for quiche?

Half-and-half adds richness and creaminess to the quiche.


You can use whole milk in its place, but there are better . In place of 1 cup of half and half, you could also substitute 1/2 cup sour cream and 1/2 cup milk. Or, use 1/2 cup heavy cream and 1/2 cup of milk. 

Do you have to make homemade pie crust for quiche?

Nothing beats a homemade , but when quickness and ease are the objectives, just pick up a refrigerated pie crust from your nearest supermarket. After all, the creamy, rich filling is the star of this quiche!

Do you pre-bake crust for quiche?

If you like the insurance of a crispy bottom crust, you can absolutely for this recipe. To par-bake: Preheat the oven to 375 degrees Fahrenheit.


Place the pie crust in the pan and crimp the edges. Place it in the freezer for 10 minutes. Once chilled, prick the base of the crust all over, 8 to 10 times, with a fork. Line the pie crust with parchment paper and fill it with . Place it on a rimmed baking sheet. Bake for 10 to 12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return it to the oven for 3 to 5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let this cool slightly, then add the filling and bake as directed. 

Do you have to par-bake crust for a quiche? 


It is not entirely necessary to par-bake the crust of a quiche. This recipe uses the simple trick of preheating a baking sheet, while your oven preheats. You bake the quiche on the hot baking sheet and it works like a pizza stone to help the bottom crisp up.

Can you make ham and cheese quiche ahead of time?

You sure can! This quiche can be made up to a day in advance and stored in the refrigerated. When it comes time to eat, reheat it in a 315 degree Fahrenheit oven until warm. Or, pull it out of the fridge about 30 minutes before mealtime and enjoy it at room temperature. The great thing about quiche is that it's delicious at almost any temperature.



refrigerated pie crust (from a 14-oz. box)


large eggs

1 c.


1 tbsp.

chopped fresh parsley, plus more for serving

1 tbsp.

dijon mustard 

1 1/2 tbsp.

all-purpose flour

1/4 tsp.

kosher salt

8 oz.

package diced ham

1 c.

shredded sharp cheddar cheese


small shallot, finely chopped

Step  1 Preheat the oven to 375°F with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Chill in the refrigerator while preparing the filling. Step  2 In a large bowl, whisk together the eggs, half-and-half, parsley, mustard, flour, salt, and pepper. Step  3 Sprinkle the ham, cheddar cheese, and shallot in the bottom of the chilled pie crust. Pour in the egg mixture.  Step  4 Place the quiche on the preheated baking sheet and bake for 40 to 45 minutes until puffed around the edges and the center is set. Let cool on the baking sheet for at least 30 minutes before slicing and serving. Top with more parsley, if you like.


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