Quick Recipe Version (TL;DR)
Quick Ingredients
- Crust: 1 1/4 cups all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 8 tablespoons cold unsalted butter, 3 to 4 tablespoons ice water, 1 egg white for sealing
- Filling: 1 tablespoon unsalted butter, 1/2 cup finely diced yellow onion, 1 1/4 cups diced cooked ham, 1 1/4 cups shredded Gruyere cheese, 1/2 cup shredded sharp cheddar cheese
- Custard: 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon ground nutmeg, 2 tablespoons chopped fresh chives
Do This
- 1. Make the crust dough with flour, salt, sugar, cold butter, and ice water; chill for 30 minutes.
- 2. Roll into a 12-inch round, fit into a 9-inch pie dish, crimp, and freeze for 15 minutes.
- 3. Blind bake at 375°F for 15 minutes with pie weights, then 7 to 9 minutes without weights; brush with egg white and bake 1 minute more.
- 4. Reduce oven to 350°F. Cook onion in butter for 3 to 4 minutes, stir in ham for 1 to 2 minutes, then cool slightly.
- 5. Whisk eggs, cream, milk, Dijon, salt, pepper, nutmeg, and chives until smooth.
- 6. Layer cheese and ham mixture in the crust, pour in custard, and bake 35 to 42 minutes until just set.
- 7. Rest 15 to 20 minutes before slicing; serve warm or at room temperature.
Why You’ll Love This Recipe
- Classic brunch flavor: Salty diced ham, melted cheese, and a silky egg custard make this quiche feel special without being fussy.
- Buttery, flaky crust: A quick homemade pastry shell gives the quiche a crisp base that holds clean slices.
- Serve it your way: It is delicious warm, at room temperature, or gently reheated the next day.
- Make-ahead friendly: Bake it in advance for holidays, showers, brunch buffets, or easy weekday lunches.
Grocery List
- Produce: 1 small yellow onion, 1 small bunch fresh chives
- Dairy: Unsalted butter, heavy cream, whole milk, large eggs, Gruyere cheese, sharp cheddar cheese
- Meat: Cooked ham, such as leftover baked ham, ham steak, or thick-cut deli ham
- Pantry: All-purpose flour, kosher salt, granulated sugar, Dijon mustard, black pepper, ground nutmeg
Full Ingredients
For the Buttery Pastry Shell
- 1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling, 150 grams
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes, 113 grams
- 3 to 4 tablespoons ice water
- 1 large egg white, lightly beaten, for sealing the crust after blind baking
For the Ham and Cheese Filling
- 1 tablespoon unsalted butter
- 1/2 cup finely diced yellow onion, about 1/2 small onion
- 1 1/4 cups diced cooked ham, about 7 ounces, cut into 1/4-inch pieces
- 1 1/4 cups shredded Gruyere cheese, about 5 ounces
- 1/2 cup shredded sharp cheddar cheese, about 2 ounces
- 2 tablespoons thinly sliced fresh chives, plus 1 teaspoon extra for garnish if desired
For the Creamy Egg Custard
- 4 large eggs, at room temperature if possible
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
Step-by-Step Instructions
Step 1: Make the pastry dough
In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon sugar. Add the cold cubed butter and use your fingertips, a pastry cutter, or two forks to work it into the flour until the mixture looks like coarse crumbs with some pea-size pieces of butter remaining. Those little butter pieces are what help the crust bake up flaky.
Drizzle in 3 tablespoons ice water and toss with a fork until the dough begins to clump. If it still looks dry and sandy, add the remaining 1 tablespoon ice water, 1 teaspoon at a time. The dough should hold together when squeezed, but it should not feel wet or sticky.
Step 2: Chill, roll, and shape the crust
Turn the dough onto a lightly floured surface and gather it into a disk about 1 inch thick. Wrap tightly and refrigerate for 30 minutes. This rest relaxes the gluten and firms the butter, making the crust easier to roll and less likely to shrink.
On a lightly floured surface, roll the dough into a 12-inch round. Transfer it to a standard 9-inch pie dish, gently easing it into the bottom and sides without stretching. Trim the overhang to about 1/2 inch, tuck the edge under itself, and crimp as desired. Freeze the shaped crust for 15 minutes while you preheat the oven to 375°F with a rack in the lower-middle position.
Step 3: Blind bake the pastry shell
Line the chilled crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice, making sure the weights reach up the sides. Place the pie dish on a rimmed baking sheet and bake at 375°F for 15 minutes.
Carefully lift out the parchment and weights. Prick the bottom of the crust lightly with a fork, then return it to the oven for 7 to 9 minutes, until the surface looks dry and the edges are lightly golden. Brush the bottom and sides of the hot crust with the lightly beaten egg white, then bake for 1 minute more. This thin egg-white layer helps seal the crust so the custard stays creamy instead of soaking into the pastry. Remove from the oven and reduce the oven temperature to 350°F.
Step 4: Cook the onion and ham
While the crust cools slightly, melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened and translucent but not browned. Add the diced ham and cook for 1 to 2 minutes more, just until warmed and any excess moisture has cooked off.
Transfer the ham and onion mixture to a plate and let it cool for about 5 minutes. Cooling it briefly helps keep the custard smooth and prevents the cheese from melting before the quiche goes into the oven.
Step 5: Whisk the custard
In a medium bowl, whisk the eggs until the yolks and whites are fully combined. Add the heavy cream, whole milk, Dijon mustard, kosher salt, black pepper, and nutmeg. Whisk gently until smooth. Stir in 2 tablespoons sliced chives.
A gentle whisk is best here. You want a smooth custard, not a foamy one, because too many air bubbles can make the filling puff dramatically and settle unevenly as it cools.
Step 6: Fill the quiche shell
Set the blind-baked crust, still in its pie dish, on a rimmed baking sheet. Sprinkle about two-thirds of the Gruyere and cheddar over the bottom of the crust. Scatter the cooled ham and onion mixture evenly over the cheese. Pour the custard slowly over the filling, letting it settle into the gaps.
Top with the remaining cheese. The custard should come close to the top of the crust but should not overflow. If needed, leave a tablespoon or two of custard behind rather than overfilling the shell.
Step 7: Bake until just set
Bake at 350°F for 35 to 42 minutes, keeping the quiche on the rimmed baking sheet for easy handling. The quiche is done when the edges are set, the top is lightly golden in spots, and the center still has a gentle wobble when the pan is nudged. An instant-read thermometer inserted into the center should register 160°F to 165°F.
If the crust edges brown faster than the filling sets, loosely shield the rim with strips of foil or a pie shield during the last 10 to 15 minutes of baking.
Step 8: Rest, slice, and serve
Transfer the quiche to a cooling rack and let it rest for 15 to 20 minutes before slicing. This gives the custard time to finish setting, which creates neat, clean wedges. Garnish with 1 teaspoon extra sliced chives if you like, then serve warm or at room temperature.
For a simple brunch plate, pair each slice with a lightly dressed green salad, fresh fruit, roasted asparagus, or crisp breakfast potatoes.
Pro Tips
- Keep the butter cold: Cold butter is the secret to flaky pastry. If the dough feels soft at any point, refrigerate it for 10 to 15 minutes before continuing.
- Do not skip blind baking: The custard is wet, so partially baking the crust first prevents a soggy bottom and gives the quiche structure.
- Dice the ham small: Pieces around 1/4 inch distribute evenly and help every slice hold together beautifully.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking starches that can make the filling less silky.
- Pull it before it looks fully firm: A slight wobble in the center is perfect. The custard will continue to set as it rests.
Variations
- Ham, Swiss, and leek quiche: Replace the Gruyere and cheddar with 1 3/4 cups shredded Swiss cheese, and use 3/4 cup thinly sliced leek in place of the onion. Cook the leek until very soft before adding the ham.
- Broccoli ham quiche: Add 3/4 cup finely chopped steamed broccoli, patted very dry, along with the ham. Reduce the diced ham to 1 cup to keep the filling balanced.
- Crustless version: Grease a 9-inch pie dish well, skip the pastry, and bake the filling at 350°F for 30 to 36 minutes, until the center reaches 160°F to 165°F.
Storage & Make-Ahead
Refrigerate: Let the quiche cool completely, then cover tightly or transfer slices to airtight containers. Refrigerate for up to 4 days. Reheat individual slices in a 325°F oven for 10 to 15 minutes, or microwave at 50% power in 30-second bursts until warmed through.
Freeze: For best texture, freeze baked and cooled slices rather than an unbaked quiche. Wrap each slice in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven until hot in the center.
Make ahead: The pastry dough can be made and refrigerated for up to 2 days or frozen for up to 2 months. You can also blind bake the crust 1 day ahead; let it cool, cover loosely, and keep at room temperature. The entire quiche can be baked 1 day ahead and served chilled, at room temperature, or gently reheated.
Nutrition (per serving)
Approximate nutrition per 1 slice, based on 8 servings: 410 calories, 29 grams fat, 16 grams saturated fat, 19 grams carbohydrates, 1 gram fiber, 2 grams sugar, 18 grams protein, and 640 milligrams sodium. Nutrition will vary depending on the ham, cheese, and dairy brands used.
