HOLIDAY HAM & CHEESE QUICHE (& Favorite Variations)

Holiday Ham & Cheese Quiche

Merry Christmas!  Wishing you peace and love to warm your heart this blessed holiday season, and days filled with magic, laughter, good health, good memories and cheer!

Today we'll be celebrating with our favorite Christmas brunch - this Holiday Ham & Cheese Quiche is insanely rich and delicious, and just perfect with our family-favorite holiday breads (fresh Banana Bread, Chocolate Chip Banana Bread and Date Nut Bread) and fresh raspberries and strawberries.  With a flaky crust, a rich and creamy custard filling that is bursting with ham and melted cheese, it's quiche perfection, and the best you'll ever have!

And this is a morning to linger, savor and enjoy every single minute with our family!

Ham & Cheese Quiche

​This quiche, with heavy cream, ham and cheese is a perfect choice for a quiet holiday morning.  Of all the ham and cheese quiches I’ve tried over the years, this classic French version is my favorite and one of my “go-to” brunch dishes for holidays and special days. The recipe has been in our family for years, and everyone absolutely loves it!  And I love that I can make this ahead of time and simply put it in the oven to reheat on Christmas morning!

For Christmas I like to add a little extra "star" border to the crust.  And we take the step of coating the ham pieces with honey mustard (or spicy honey mustard), which is a much better way of flavoring the ham perfectly.  So many recipes call for mustard to be added to the egg custard - which will change the flavor of the eggs, and not necessarily flavor the ham, which is where that sweet honey mustard flavor belongs!

​Although many quiches bake at 350 degrees, I bake mine at 325 degrees to create the creamiest custard and so as to not scramble the eggs - the traditional French method.

​Some sweet red and green pepper "stars" add the perfect little touch, and brunch is ready!  Merry Christmas friends!
​Mama V

Classic Ham & Cheese Quiche

PERFECT QUICHE RECIPE VARIATIONS:

​Quiche is the one thing you’ll always find on our table for holiday brunch and breakfasts, and is perfect for baby showers, bridal showers and garden teas.  My Holiday Ham & Cheese Quiche is the perfect base quiche recipe, baked in a super flaky pie crust. I use heavy cream or half & half for the richest, creamiest filling. You can easily change up the flavor profile by replacing the quiche filling add-ins identified below:
 
Ham & Gruyère Quiche:
1 cup Finely diced ham
2 cups Gruyère cheese
½ cup chopped yellow onion (sauteed)
Dijon mustard
Fresh herbs (parsley & chives)
 
Bacon & Swiss Quiche:
1 cup crumbled bacon
2 cups Swiss cheese
½ cup Thinly sliced green onions or sweet onion
Dijon mustard
Fresh herbs (parsley & chives)
 
Quiche Lorraine:
2 cups Gruyère or Swiss cheese
1 10-oz. pkg frozen chopped spinach (defrosted and squeezed free of water)
Thinly sliced shallots
 
Bacon, Spinach, Swiss & Caramelized Onion Quiche:
1 cup crumbled cooked bacon
2 cups Swiss cheese
½ cup Caramelized onions
Dijon mustard
Fresh herbs (parsley & chives)
 
Caramelized Onion & Gruyère Quiche:
1 cup Caramelized onions
2 cups Gruyere cheese
Dijon mustard
Fresh herbs (parsley & chives)
 
Eggs Benedict Quiche:
1 cup Canadian bacon (chopped)
2 cups Swiss cheese
Dijon mustard
Fresh herbs (parsley & chives)
Hollandaise sauce (warm to serve on side)
 
Sweet Onion & Herb Quiche:
1 cup Vidalia onion (chopped and sauteed)
2 cups Gruyère, Swiss or Italian cheese
Dijon mustard
Fresh herbs (thyme & chives)
 
Seafood Quiche:
1 cup Minced crab, lobster meat or tiny shrimp
2 cups Fontina cheese
Old Bay seasoning
Minced shallots
Minced fresh parsley
 
Caramelized Onion, Mushroom and Gruyère Quiche:
½ cup Caramelized onions
½ cup Sauteed mushrooms
2 cups Gruyère cheese
Minced fresh parsley
 
Vegie & Feta (or Vegie & Goat Cheese):
1-1/2 cups fresh minced vegetables (choose from mix of fresh sweet peppers (red, yellow or orange), fresh mushrooms, diced tomatoes, broccoli florets, cauliflower florets, asparagus tips)
2 tablespoons thinly sliced green onions
1 cup Swiss or Cheddar cheese
1 cup feta cheese (crumbled) or goat cheese
Fresh herbs (parsley & chives)
 
Spring Quiche:
1 cup Prosciutto (chopped)
1 cup Asparagus tips (cooked)
2 cups Ricotta cheese
Minced shallots
Fresh herbs (thyme & chives)
 
Mediterranean Quiche: 
1 cup Roasted red peppers & red onions
1 cup Grape tomatoes (diced)
3 cups fresh spinach (saute for a few minutes in olive oil)
1 cup crumbled feta cheese
Fresh basil
 
Chicken Cordon Blue Quiche:
½ cup Cooked chicken (shredded or diced)
½ cup black forest ham (chopped)
2 tablespoons finely sliced green onion
2 cups Swiss or Gruyère cheese
Fresh herbs (parsley)
½ cup seasoned croutons, crushed to sprinkle on top
 
BLT Quiche: 
1 cup crumbled cooked bacon
2 cups fresh spinach (saute for a few minutes in olive oil)
1 cup Fresh grape tomatoes (diced or sliced)
2 cups Swiss cheese
Fresh herbs (parsley & chives)
 
Sausage & Potato Quiche:
½ cup cooked sausage (breakfast sausage, Italian, turkey),
½ cup diced leftover baked potatoes or hash browns
1/4 cup yellow or sweet onions (minced)
2 cups Cheddar, Monterey Jack or co-jack cheese
Fresh herbs (parsley & chives)
Garlic powder & onion powder
 
Oriental Quiche:
1 cup cooked chicken breast (diced)
8 pea pods (sliced)
2 green onions (sliced)
2 tablespoons red bell pepper (minced)
2 tablespoons teriyaki or soy sauce
½ tablespoon grated gingerroot (in place of cayenne pepper)
2 cups Swiss cheese
 
Barbecue Quiche:
1 cup Barbecued pulled pork or chicken (shredded or diced)
¼ cup sweet onion (finely chopped)
2 cups Swiss or pepper jack cheese
1/2 teaspoon smoked paprika
Fresh herbs (parsley)
Barbecue Sauce (serve on side to drizzle on top)
 
Mexican Quiche:
1 cup cooked chorizo sausage
½ cup sauteed red onion (minced)
¼ cup sauteed poblano peppers (chopped)
2 Tablespoons Rotelle or canned green chiles
2 cups Monterey jack cheese, pepper jack or Mexican blend cheese
1 teaspoon taco seasoning
Red pepper flakes
Serve with salsa, hot sauce & chopped cilantro
 
Pizza Quiche:
½ cup Sweet Italian sausage (browned, drained & crumbled)
½ cup mini pepperoni slices (chopped)
2 plum roma tomatoes (thinly sliced)
1 tablespoon Italian seasoning
½ teaspoon minced garlic
2 cups Fresh Mozzarella cheese (shredded)
½ cup Parmesan cheese (grated to sprinkle on top)
Marinara Sauce (warm to serve on side)

Holiday Ham & Cheese Quiche

HOLIDAY HAM & CHEESE QUICHE (& FAVORITE VARIATIONS)

This quiche, with heavy cream, ham and cheese is a perfect choice for a quiet holiday morning. With a flaky crust, a rich and creamy filling, bursting with ham and melted cheese – it’s quiche perfection – and the best you’ll ever have! And I love that I can make this ahead of time and simply put it in the oven to reheat on Christmas morning!

Holiday Ham & Cheese Quiche

INGREDIENTS:
1 (9-inch) pastry for a 9-inch pie crust (2 crusts if you want a decorative edge)
1 tablespoon butter
1 cup half & half or heavy cream
4 large eggs
½ teaspoon salt
¼ teaspoon black pepper
 
ADD-INS:
2 cups shredded sharp cheddar cheese (divided)
1 cup shredded Swiss cheese
1 tablespoon flour
1/2 cup yellow onion (chopped)
1 cup diced cooked ham
2 tablespoons spicy honey mustard
 
HOW I MAKE THIS:

1. PREPARE PIE DOUGH:  Prepare pie dough and refrigerate overnight (unless using a refrigerated pie crust) – it needs to chill at least 2 hours before rolling out and blind baking.
2. ROLL OUT CHILLED PIE DOUGH: On a floured work surface, roll out the dough until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie plate and tuck it in with your fingers, making sure it is completely smooth.  Fold the excess dough over the edge to mold into a rim around the pie. Crimp the edges with a fork or flute the edges with your fingers. Cover with plastic wrap and chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
3. Preheat oven to 375°F.
4. PARTIALLY BLIND BAKE CRUST: Line chilled pie crust with parchment paper and evenly fill with pie weights or dried beans. Bake until the crust edges are just starting to turn golden, about 15-16 minutes. Remove pie from the oven and carefully lift the parchment paper and weights out of the pie. Prick holds all around the crust with a fork. Return crust to the oven and bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside.
5. Reduce oven temp to 350°F.
6. PREPARE FILLING: Melt butter in a small non-stick pan and cook onion until soft; let cool slightly.
7. Mix 1 cup of the sharp cheddar cheese and the Swiss cheese in a small bowl, sprinkle with 1 tablespoon of flour, stir gently; set aside.
8. Stir ham and honey mustard together in a small bowl to coat the ham completely; stir in sauteed onions; set aside.
9. Mix eggs, half & half, salt and pepper together in a bowl; whisk until blended; set aside.
10. Sprinkle half of cheese mixture evenly over bottom of warm pie crust.  Sprinkle ham & onion mixture evenly on top of cheese layer.  Carefully pour egg mixture on top of ham layer (I pour the egg mixture onto the back of a large spoon held just over the center of the pie plate so that it pours gently and evenly into the crust and doesn’t disturb the other contents).  Top with remaining cheese.
11. Carefully place quiche in oven, placing a pie crust protector around the top of the crust to prevent excessive browning.
12. Bake in 350°F oven for 45-55 minutes, or until the custard is set in the middle and top is lightly golden. 
13. Remove from oven and cool for 10 minutes before cutting and serving. 

 
YIELD:  8 servings

TIPS & TRICKS:

• For the holidays, I like to add a special border to the crust.  On a lightly floured surface, roll out the second pie crust.  Using a small cookie cutter (usually 1 to 1-1/2-inch in size), cut enough shapes to circle the top of your pie crust.  Before pre-baking the crust, brush the top of the pie crust with an egg wash – this will be the “glue” that holds the pie dough to the top.  Lay the cut dough shapes around the edge, slightly overlapping.  Brush the tops of your design with the egg wash.  Continue with pre-baking the quiche.
• Coating the ham pieces with honey mustard (or spicy honey mustard is even better) is a brilliant way to flavor the ham – and not the egg custard.  So many recipes call for mustard to be added to the egg custard – which will change the flavor of the eggs, and not necessarily flavor the ham, which is where that sweet honey mustard flavor belongs!
• For a bit more flavor and color, you can also stir in ¼ cup chopped green onions to the egg custard mixture.
• Although many quiches bake at 350 degrees, I bake mine at 350 degrees to create the creamiest custard and so as to not scramble the eggs – the traditional French method!
• Because I make what seems like a gazillion of these at a time for the holidays, I sometimes use Pillsbury refrigerated pie dough rather than making homemade pie crusts.  It saves me a lot of time – and the pie crust is always flaky and on point!
• Make Ahead:  this quiche can be made up to a day ahead of time and refrigerated.  To reheat, cover the quiche with aluminum foil and bake in a reheated 325 degree oven for 35 to 45 minutes, or until hot in the center.  The cooled quiche may also be wrapped tightly in foil and frozen for up to 2 months.  Let the quiche thaw in the refrigerator overnight before reheating. 
• Garnish:  For Christmas, I garnish the top of the baked quiche with sweet red pepper and green peppers that have been cut into star shapes.  Pretty and fun!

 
PERFECT QUICHE RECIPE VARIATIONS:
Quiche is the one thing you’ll always find on our table for holiday brunch and breakfasts, and is perfect for baby showers, bridal showers and garden teas.  My Holiday Ham & Cheese Quiche is the perfect base quiche recipe, baked in a super flaky pie crust. I use heavy cream or half & half for the richest, creamiest filling. You can easily change up the flavor profile by replacing the quiche filling add-ins identified below:
 
Ham & Gruyère Quiche:
1 cup Finely diced ham
2 cups Gruyère cheese
½ cup chopped yellow onion (sauteed)
Dijon mustard
Fresh herbs (parsley & chives)
 
Bacon & Swiss Quiche:
1 cup crumbled bacon
2 cups Swiss cheese
½ cup Thinly sliced green onions or sweet onion
Dijon mustard
Fresh herbs (parsley & chives)
 
Quiche Lorraine:
2 cups Gruyère or Swiss cheese
1 10-oz. pkg frozen chopped spinach (defrosted and squeezed free of water)
Thinly sliced shallots
 
Bacon, Spinach, Swiss & Caramelized Onion Quiche:
1 cup crumbled cooked bacon
2 cups Swiss cheese
½ cup Caramelized onions
Dijon mustard
Fresh herbs (parsley & chives)
 
Caramelized Onion & Gruyère Quiche:
1 cup Caramelized onions
2 cups Gruyere cheese
Dijon mustard
Fresh herbs (parsley & chives)
 
Eggs Benedict Quiche:
1 cup Canadian bacon (chopped)
2 cups Swiss cheese
Dijon mustard
Fresh herbs (parsley & chives)
Hollandaise sauce (warm to serve on side)
 
Sweet Onion & Herb Quiche:
1 cup Vidalia onion (chopped and sauteed)
2 cups Gruyère, Swiss or Italian cheese
Dijon mustard
Fresh herbs (thyme & chives)
 
Seafood Quiche:
1 cup Minced crab, lobster meat or tiny shrimp
2 cups Fontina cheese
Old Bay seasoning
Minced shallots
Minced fresh parsley
 
Caramelized Onion, Mushroom and Gruyère Quiche:
½ cup Caramelized onions
½ cup Sauteed mushrooms
2 cups Gruyère cheese
Minced fresh parsley
 
Vegie & Feta (or Vegie & Goat Cheese):
1-1/2 cups fresh minced vegetables (choose from mix of fresh sweet peppers (red, yellow or orange), fresh mushrooms, diced tomatoes, broccoli florets, cauliflower florets, asparagus tips)
2 tablespoons thinly sliced green onions
1 cup Swiss or Cheddar cheese
1 cup feta cheese (crumbled) or goat cheese
Fresh herbs (parsley & chives)
 
Spring Quiche:
1 cup Prosciutto (chopped)
1 cup Asparagus tips (cooked)
2 cups Ricotta cheese
Minced shallots
Fresh herbs (thyme & chives)
 
Mediterranean Quiche: 
1 cup Roasted red peppers & red onions
1 cup Grape tomatoes (diced)
3 cups fresh spinach (saute for a few minutes in olive oil)
1 cup crumbled feta cheese
Fresh basil
 
Chicken Cordon Blue Quiche:
½ cup Cooked chicken (shredded or diced)
½ cup black forest ham (chopped)
2 tablespoons finely sliced green onion
2 cups Swiss or Gruyère cheese
Fresh herbs (parsley)
½ cup seasoned croutons, crushed to sprinkle on top
 
BLT Quiche: 
1 cup crumbled cooked bacon
2 cups fresh spinach (saute for a few minutes in olive oil)
1 cup Fresh grape tomatoes (diced or sliced)
2 cups Swiss cheese
Fresh herbs (parsley & chives)
 
Sausage & Potato Quiche:
½ cup cooked sausage (breakfast sausage, Italian, turkey),
½ cup diced leftover baked potatoes or hash browns
1/4 cup yellow or sweet onions (minced)
2 cups Cheddar, Monterey Jack or co-jack cheese
Fresh herbs (parsley & chives)
Garlic powder & onion powder
 
Oriental Quiche:
1 cup cooked chicken breast (diced)
8 pea pods (sliced)
2 green onions (sliced)
2 tablespoons red bell pepper (minced)
2 tablespoons teriyaki or soy sauce
½ tablespoon grated gingerroot (in place of cayenne pepper)
2 cups Swiss cheese
 
Barbecue Quiche:
1 cup Barbecued pulled pork or chicken (shredded or diced)
¼ cup sweet onion (finely chopped)
2 cups Swiss or pepper jack cheese
1/2 teaspoon smoked paprika
Fresh herbs (parsley)
Barbecue Sauce (serve on side to drizzle on top)
 
Mexican Quiche:
1 cup cooked chorizo sausage
½ cup sauteed red onion (minced)
¼ cup sauteed poblano peppers (chopped)
2 Tablespoons Rotelle or canned green chiles
2 cups Monterey jack cheese, pepper jack or Mexican blend cheese
1 teaspoon taco seasoning
Red pepper flakes
Serve with salsa, hot sauce & chopped cilantro
 
Pizza Quiche:
½ cup Sweet Italian sausage (browned, drained & crumbled)
½ cup mini pepperoni slices (chopped)
2 plum roma tomatoes (thinly sliced)
1 tablespoon Italian seasoning
½ teaspoon minced garlic
2 cups Fresh Mozzarella cheese (shredded)
½ cup Parmesan cheese (grated to sprinkle on top)
Marinara Sauce (warm to serve on side)