Delicious Ham & Cheese Quiche

Quiche, I truly believe, is one of the most perfect foods and here’s why (hear me out and you will totally get where I’m coming from). It literally works as a meal for breakfast lunch and dinner. It’s completely versatile because there are a 1000+ ways you can make it, it’s basically fool proof because all you do it mix ingredients with egg and bake it! The best part about it is you can usually use up your leftovers that would otherwise be thrown out...Right?!! It’s fabulous and I love it. I’m starting with a classic this time around to kick start the quiche baking: ham and cheese. We had a ham for dinner a couple nights before, so I chopped up the leftovers to use for the quiche (that’s the leftovers part I was talking about) and it was soooo good. Mr. Winston got the ham bone to snack on and he was pleased as punch. He was in the kitchen right behind me whining in anticipation as I was cutting the meat off the bone because he knew it was all his. Awe! So whatever time of the day you want to make this, it’s always fitting. Not to mention yummy and delicious and a big hit!



  • 1 ½ cups chopped ham
  • 2 cups shredded cheddar cheese divided
  • 5 eggs
  • 1 cup half and half
  • 4 green onions chopped divided
  • Salt and pepper to taste
  • 1 pie crust


Preheat oven to 400 degrees.


Crack the eggs into a large bowl and beat them while adding the half and half. If you don’t have half and half, you can always use milk (I’ve even been known to use almond milk) and it will still turn out great. The half and half just creates a little more richness, that’s all.

Then add in the ham, half the cheese, the green onion, reserving some of the green chopped ends as a garnish if you desire, and the salt and pepper. Finish with giving it a good stir.


Pour the quiche batter into a pie dish. Use the savory flaky pie crust recipe in THIS post for the pie crust. 


Then top it off with the other half of the cheese. That’s going to make a golden cheesy crust on the top of the quiche.

Bake in the oven for 50 minutes or until golden brown and the center doesn’t “jiggle” when you shake it. That just means the egg is cooked all the way through.

Let cool for a bit before serving and top with the reserved green onion for garnish.


This is so delicious and heavenly and I would eat this for breakfast lunch and dinner!


Cami TannerComment