Don’t Knock It Till You’ve Tried It: Quick Ham and Cheese Quiche

| January 5, 2008 | 0 Comments

Leftover ham combines with cheddar cheese and herbes de province to create a light, fluffy Quick Ham and Cheese Quiche perfect for breakfast, brunch, lunch or whatever.

Quick Ham and Cheese Quiche

Me: I’m thinking of making a quiche with the leftover ham for breakfast tomorrow.
Shawn: A quiche? (crinkles nose) Am I even going to like that?
Me: I don’t see why you wouldn’t. It’s just eggs, ham and cheese.
Shawn: That’s all?
Me: Yes, that’s it. I can’t believe you’ve never had one before


My husband had never had quiche before I whipped this one up last week. Although it was a brunch staple in my household growing up, it wasn’t in his. He was particularly surprised to actually like it. It just goes to show that just because you haven’t had something doesn’t mean it isn’t totally delicious and worth eating.

Quiche is a lighter, fluffier French cousin of the frittata. It is often made in a pie crust, but can be made crustless as well. For this quiche, I used leftover ham but you could use a cubed ham steak too for this recipe too. But the possibilities for quiche are endless. Vegetables and meats of all shapes and sizes can be added. But you have to have cheese, if you ask me. Without cheese, it’s just eggs in a crust. But, traditionally, quiches didn’t typically contain cheese . . .

For seasoning, this recipe uses herbes de provence, which is a dried herb blend consisting of rosemary, fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram. I use this blend a lot because it combines several of my favorite herbs – rosemary, thyme, basil and lavender, namely. It is mostly used to season chickens, beef or pork tenderloin, but gives a great flavor to this quiche. My bottle comes from Penzeys but you can also order it from Amazon with free shipping (yay!).

Ham and Cheese Quiche

Don’t Knock It Till You’ve Tried It: Quick Ham and Cheese Quiche

Prep Time: 10 minutes

Cook Time: 41 minutes

Total Time: 1 hour

Yield: serves 6


1 prepared pie shell (NOT a deep dish shell)
1 1/2 cup cooked ham, diced
1 1/2 cup shredded sharp cheddar cheese
4 eggs
1 cup 1% milk
1/2 tsp herbes de provence
1/4 tsp pepper
1/2 tsp salt


  1. Preheat oven to 350 degrees.
  2. Place the pie crust in a pie pan (if it isn't already in one) and put that on a cookie sheet. Layer ham then cheese in the pie crust. Whisk together eggs, milk, herbs, pepper and salt. Pour the mixture over the cheese.
  3. Put the quiche on the baking sheet into the preheated oven and cook for 30-35 minutes. Increase oven temperature to 375 degrees and cook for an additional 5-6 minutes until the top is puffed and golden and a tester (such as a toothpick) inserted in the middle comes out clean.
  4. Let cool for 10 minutes before slicing and serving. It makes a great addition to a brunch or could be served alongside some sliced seasonal fruits . . . Mmmm.
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Category: Breakfasts, eggs, pork, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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