Ham and Cheese Quiche is the ultimate comfort dish that effortlessly blends savory flavors with a rich, creamy custard and buttery crust. Ideal for breakfast, brunch, or even dinner, this quiche brings together diced ham, sautéed onion, sharp cheddar, Monterey Jack, and vibrant broccoli, all suspended in a luscious mixture of eggs and cream. Whether you’re serving guests or planning ahead for the week, it’s a wholesome and filling option that’s both elegant and easy to make.
What sets this version apart is the homemade crust—flaky and golden, made from scratch with simple pantry staples. It provides the perfect base for the hearty filling and crisp edges that hold every slice together. The aromatic blend of dried parsley, marjoram, and ground mustard rounds out the flavor beautifully, giving each bite a balanced touch of herbs and depth.
Why You’ll Love This Recipe
• Buttery homemade crust that’s worth the extra step
• Hearty mix of ham, broccoli, and cheese in every slice
• Great for make-ahead meals and freezer-friendly
Ingredients
Homemade Crust
1 cup all-purpose flour
2 teaspoons granulated sugar
½ teaspoon salt
6 tablespoons unsalted butter
¼ cup ice cold water
Quiche Mixture
3 tablespoons unsalted butter
2 cups diced ham
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon dried parsley
½ teaspoon dried marjoram
6 large eggs, room temperature
1 cup heavy cream, room temperature
1½ cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese
2 cups broccoli florets, finely chopped
1 teaspoon ground mustard
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Instructions
Step 1: Make the Pie Dough
In a mixing bowl, whisk together the flour, sugar, and salt.
Cut in the butter using a pastry cutter until the mixture forms large crumbs.
Add ice water one tablespoon at a time, mixing with a fork or hands, until the dough comes together.
Form into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Step 2: Roll Out and Prepare the Crust
On a lightly floured surface, roll the dough from the center outward, rotating often to keep it even.
Roll to about 13 inches in diameter.
Transfer to a 9-inch pie pan by wrapping around the rolling pin.
Trim excess dough, fold the edges under, and crimp. Refrigerate for 1 hour.
Step 3: Blind Bake the Crust
Preheat oven to 400°F (200°C).
Pierce the base of the crust with a fork. Line with parchment paper and fill with dried beans or rice.
Bake for 10–12 minutes. Remove the paper and weights, and bake for another 10 minutes until lightly golden.
Set aside to cool slightly.
Step 4: Sauté the Filling Base
In a large saucepan over medium-low heat, melt the butter.
Add diced ham and chopped onions. Cook for 2–3 minutes until the onion softens.
Stir in garlic, parsley, and marjoram, and cook for 1 more minute. Remove from heat.
Step 5: Mix the Egg Filling
In a large bowl, whisk together the eggs and heavy cream until smooth.
Stir in cheddar cheese, Monterey Jack, broccoli, ground mustard, salt, and pepper.
Add in the cooked ham mixture and stir to combine.
Step 6: Assemble and Bake
Pour the quiche mixture into the pre-baked pie crust, smoothing the top.
Bake at 350°F (175°C) for 40–45 minutes, or until a knife inserted in the center comes out clean.
If the crust begins to brown too quickly, cover the edges with foil.
Step 7: Rest and Serve
Let the quiche sit for 10 minutes before slicing. Serve warm, or let cool completely and chill to serve cold.
Tips for Success
• Use room temperature eggs and cream for the best texture
• Chop broccoli finely so it cooks evenly within the custard
• For a deeper flavor, add a pinch of nutmeg or crushed red pepper
Storage Options
Refrigerate leftovers for up to 4 days in an airtight container
Freeze individual slices for up to 2 months—reheat in the oven at 300°F until warmed through
Best enjoyed warm or at room temperature for optimal texture
