Ham and Cheese Quiche
on Mar 06, 2020, Updated Jan 28, 2025
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Studded with ham, cheese, mushrooms, and other veggies... make this savory pie ahead. The quiche reheats like a dream and is portable and comforting.

A quiche, or savory pie, is something I forget about for months on end, and then when I see one in a specialty foods store or a restaurant, I give myself a mental elbow to put this idea back on the front burner. They are so easy and satisfying — they can be made ahead and usually reheat like a dream (or can be eaten at room temp). They are also very portable and comforting, and they can anchor a brunch as a main course.
This simple quiche recipe is the perfect way to use up any leftover ham from the holiday season. If you are looking for a way to keep eating that delicious Christmas or Easter ham, but your family is tired of sandwiches, this quiche is for you!
I love pairing this classic quiche with a simple salad with Italian dressing, or a bitter lettuce salad like this escarole, frisee, and radicchio salad. A bowl of soup is also a great way to round out a meal: try Creamy Tomato Soup or Classic Tomato Soup.
Table of Contents
Ingredients
- Unsalted butter – For sautéing.
- Mushrooms – Plain old button or cremini will work just fine here, but if you can use a mix of different mushrooms, you’ll get a nice subtle play of different textures and flavors.
- Scallions or green onions – For a mellow onion-y flavor.
- Red bell pepper – Adds nice color and nutrition.
- Flat-leaf parsley – For a bit of freshness and earthy flavors.
- Heavy cream – For richness.
- Provolone cheese, mozzarella, and Parmesan – This variety of cheeses offers tangy and melty pockets of flavor. Play around with different cheeses.
- Eggs– Creates an irresistible custardy texture.
- Sriracha sauce – Adds a bit of heat.
- Ham – This is a great recipe to remember after you’ve served a holiday ham and are looking for a creative way to use up the leftover ham. But you also don’t have to wait for that to happen — any kind of sliced deli ham is great for this, whether smoky, peppery, or slightly sweet. Pick your favorite, then mince up the slices.
- Refrigerated pie crust – I prefer to use store-bought pie crust, but you can use any type you would like.
- Dijon mustard – Adds a spicy and tangy depth of flavor.
Variations
- You could truly change up the supporting flavors of this pie any which way — a tablespoon or two of minced fresh herbs, like thyme or basil, would be nice (the basil will make it feel very summery).
- Feel free to play around with the filling; you can add or substitute any vegetable, meat, or cheese that you have on hand!
- Try other cheeses in place of the ones suggested here, like Swiss cheese, cheddar cheese, and Gruyere.
- If you want to use bacon instead of ham, don’t add any additional salt, and reduce the amount of bacon to 1 cup instead of 1 1/2 cups of chopped ham. You could also replace half of the ham with 3/4 cup of bacon. Again, skip any additional salt.
How to Make Ham and Cheese Quiche
- Sauté the vegetables: Melt butter over medium heat and sauté the mushrooms, scallions, and peppers, season with salt and pepper. Stir in the parsley, and transfer the vegetables into a large mixing bowl.
- Prepare the filling: Add the cream, provolone, mozzarella, Parmesan, eggs, Sriracha, and the ham, and stir the filling until evenly mixed.
- Prepare the crust: Take the pie crust out of the fridge 15 minutes before using. Gently press the dough to fit against the bottom and sides of the pie plate. Trim and flute the edges as desired.
- Arrange: Brush the inside of the pie crust with the mustard and pour and scrape the egg mixture into the pie pan.
- Cook: Bake for 35 to 45 minutes at 375 degrees. Transfer the pie to a cooling rack and cool until warm or room temperature. Cut into wedges and serve.
Storage and Reheating
Store your quiche in an airtight container or wrap it in plastic wrap and keep it in the fridge for up to 5 days. Quiche reheats beautifully in the microwave (though the crust may get a bit rubbery), or you can throw it in the oven at 350 degrees F for about 10 minutes or until it is heated.
What to Serve With Ham and Cheese Quiche
More Savory Pie Recipes
- Leek, Mushroom, and Goat Cheese Quiche
- Salmon and Vegetable Biscuit Pot Pie Casserole
- Chicken Pot Pie Casserole
- Turkey Pot Pie
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Ingredients
- 1 tablespoon unsalted butter
- 1 cup chopped mushrooms (preferably a mix of types)
- ½ cup thinly sliced scallions (white and green parts)
- ½ cup finely diced red pepper
- Kosher salt and freshly ground black pepper (to taste)
- ¼ cup chopped flat-leaf parsley
- ¾ cup heavy cream
- ½ cup shredded provolone cheese
- ½ cup shredded mozzarella
- ½ cup finely grated Parmesan
- 5 large eggs (beaten)
- 1 teaspoon Sriracha sauce
- 1 ½ cups finely chopped ham
- 1 refrigerated pie crust
- 1 tablespoon Dijon mustard (preferably coarse or country)
Instructions
- Preheat the oven to 375 F.
- In a large skillet, melt the butter over medium heat. Add the mushrooms, scallions, and peppers, season with salt and pepper, and sauté for about 8 minutes until tender, and any liquid the mushrooms have released evaporates. Stir in the parsley, and transfer the vegetables into a large mixing bowl.
- Add the cream, provolone, mozzarella, Parmesan, eggs, and Sriracha sauce and stir well to combine. Add the ham and stir until evenly mixed together.
- Take the pie crust out of the fridge 15 minutes before using. Unroll the slightly softened dough, and with the help of the parchment paper, flip it into a 9-inch pie pan. Remove the paper and gently press the dough to fit against the bottom and sides of the pan. Trim and flute the edges as desired.
- Brush the inside of the pie crust with the mustard. Scrape the filling into the pie pan and smooth the top. Bake for 35 to 45 minutes until a the top is browned, and knife inserted into the center of the pie comes out clean. Transfer the pie to a cooling rack and cool until warm or room temperature. Cut into wedges and serve.
Notes
- You could truly change up the supporting flavors of this pie any which way – a tablespoon or two of minced fresh herbs, like thyme or basil, would be nice (the basil will make it feel very summery).
- Feel free to play around with the filling, you can add or substitute any vegetable, meat, or cheese that you have on hand!
- Try other cheeses in place of the ones suggested here, like Swiss cheese, cheddar cheese, Gruyere.
- If you want to use bacon instead of ham, don’t add any additional salt, and reduce the amount of bacon to 1 cup instead of 1 1/2 cups of chopped ham. You could also replace half of the ham with 3/4 cup of bacon. Again, skip any additional salt.