Ham and Cheese Pie / Carrie Crow / Katie Workman / themom100.com

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.

Ham Pie / Carrie Crow / Katie Workman / themom100.com

Pre-Made Pie Crust

And as I’ve made clear many a time – it’s a rare day on the old Workman ranch when I am making my own pie crust. Just one too many things for me most of the time. I am prone to take any pie shortcuts that might come my way, and refrigerated pie crusts result in way more pies in my house.

WeWalka Pie Crust / Carrie Crow / Katie Workman / themom100.com

What Kind of Ham in Quiche

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 leftovers. But don’t wait for that to happen – any kind of deli ham is great for this, whether smoky or peppery or slightly sweet pick your favorite, order it sliced, and then mince it up.

Leftover Ham Recipes / Katie Workman / themom100.com / Photo by Cheyenne Cohen

Mushrooms in Quiche

The same kind of flexibility goes for the 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.

Savory Pie Recipes / Katie Workman / themom100.com / Photo by Cheyenne Cohen

The Sriracha sauce adds a little bit of heat, but 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).

A savory pie, like this Ham and Cheese Quiche, is so easy and satisfying. It can be made ahead and usually reheats like a dream. Very portable and comforting.

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Savory Meat Pies / Carrie Crow / Katie Workman / themom100.com

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Ham and Cheese Quiche

Studded with ham, cheese, mushrooms and other veggies. Make ahead, reheats like a dream, portable and comforting.
Yield: 8 People
Prep Time: 25 minutes
Cook Time: 40 minutes
Cooling time 45 minutes
Total Time: 1 hour 50 minutes


  • 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 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


  • 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.

Nutrition Information

Calories: 383kcal | Carbohydrates: 15g | Protein: 18g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 170mg | Sodium: 697mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1206IU | Vitamin C: 16mg | Calcium: 210mg | Iron: 2mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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