Ham and Gruyere Quiche Recipe – an easy, delicious dish perfect for brunch, lunch, or dinner. Savory diced ham and nutty Gruyere cheese fold into a light egg custard and bake in a flaky, buttery crust. It’s elegant enough for holidays and simple enough for a cozy weekend meal.
Ham and Cheese Quiche
This Ham and Gruyere quiche combines a tender pie crust with smoky ham, melted Gruyere, and a silky egg custard. The result is a savory, comforting dish that isn’t overly heavy. Serve it for breakfast, brunch, lunch, or a relaxed dinner — it’s reliably crowd-pleasing and easy to prepare.
How to Make Ham and Gruyere Quiche
Preheat the oven, layer diced ham and shredded Gruyere in a deep-dish pie crust, and whisk together eggs, milk, sour cream, salt, and pepper. Pour the mixture into the crust and bake until the center is set and the top is lightly browned. Let the quiche rest briefly, then garnish with chopped parsley or chives if desired.
Helpful Tips & Frequently Asked Questions
- Sautéing diced ham briefly helps reduce excess moisture from some cooked hams that can make the quiche watery. This is also a great way to use leftover holiday ham.
- Use a 9-inch deep-dish pie pan. You can use a frozen deep-dish pie crust straight from the package; there’s no need to thaw or prebake unless your crust package recommends it.
- For an extra-rich custard, substitute heavy cream for some or all of the milk.
- Add vegetables to vary the flavor—try sautéed onions, bell peppers, mushrooms, broccoli, spinach, green onions, or diced tomatoes. Make sure any vegetables are cooked and well-drained before adding so they don’t release water into the quiche.
- Gruyere is recommended for its flavor, but sharp cheddar, Gouda, or Swiss are excellent alternatives.
- For a little heat, add a pinch of cayenne pepper.
- Can you make the quiche ahead? Yes. Assemble it and refrigerate overnight before baking.
- Can the quiche be frozen? Yes. Freeze baked or unbaked quiche. To freeze unbaked, assemble and freeze in the pie pan; transfer to a freezer bag once solid and thaw in the refrigerator before baking. To freeze baked quiche, cool, wrap well, and reheat from thawed in the oven or microwave.
- How long will the quiche keep? Stored covered in the refrigerator, it will keep for 3 to 4 days.
What to Serve with Ham and Gruyere Quiche
This quiche pairs well with sides that cut or complement its richness. A crisp green salad with a tangy vinaigrette balances the creamy custard, while roasted or steamed asparagus offers a tender-crisp contrast. For a heartier meal, serve roasted potatoes or a fresh fruit salad. Warm rolls, biscuits, or a croissant are also nice for soaking up any remaining custard.
- Crisp mixed greens or arugula with a bright vinaigrette
- Roasted or steamed asparagus
- Roasted potatoes or home fries
- Fresh fruit salad or citrus segments for brightness
- Warm biscuits, croissants, or crusty bread
Copycat Chicken Salad Chick’s Grape Salad
Sweet, creamy grape salad built with cream cheese and a crunchy topping — an easy, irresistible side.
2-Ingredient Cream Biscuits
Simple, flaky biscuits made from self-rising flour and heavy cream — quick and delicious.
Crunchy Romaine Toss
A crisp romaine salad with a bright dressing — a great pairing for rich dishes.
Home Fries
Classic home fries: golden, seasoned potato cubes fried until crispy — perfect alongside quiche.
Ham and Gruyere Quiche
Equipment
-
12-inch non-stick skillet (optional for sautéing ham)
-
Chef knife and cutting board
Ingredients
- 1 (9-inch) frozen deep-dish pie crust
- 5 -oz diced ham
- 1¼ cups shredded Gruyere cheese
- 3 large eggs
- ½ cup milk
- ½ cup sour cream
Instructions
-
Preheat the oven to 375ºF (190ºC).
-
If desired, sauté the diced ham briefly to remove excess moisture. Spread the ham evenly in the bottom of the pie crust, then top with the shredded Gruyere.
-
In a medium bowl, whisk together the eggs, milk, sour cream, salt, and black pepper until smooth. Pour the egg mixture over the ham and cheese in the crust.
-
Place the quiche on a baking sheet and bake 50 to 60 minutes, or until the center is set and the top is lightly browned. Allow the quiche to cool for at least 5 minutes before slicing and serving.
Notes
- Please refer to the ingredient list and tips above for substitutions and common questions.
- Refrigerate covered for up to 3–4 days.
Nutrition
The nutritional information provided is an estimate and may vary based on exact ingredients and portion sizes.
Remember this recipe.
Pin this recipe to your favorite board to save it for later.
Pin Recipe