Ham and Cheese Quiche with Leftovers
Quiche is a great vehicle for chopped leftover ham—easy to assemble, sliceable, and perfect for breakfast, brunch, or dinner. Use a store-bought crust to save time or make a simple homemade crust.
Basic filling:
- Eggs and dairy: whisk 4–6 eggs with about 1–2 cups of milk, half-and-half, or cream depending on desired richness. A common ratio is 1 cup dairy per 2 eggs.
- Cheese: use 1–2 cups grated cheese like cheddar, Swiss, or Gruyère.
- Ham and aromatics: fold in 1–2 cups diced ham and sautéed onions, leeks, or spinach.
Assembly steps:
- Preheat oven to 375°F (190°C). 2. Blind-bake crust for 8–10 minutes if you prefer a crisper base. 3. Spread ham, cheese, and aromatics in crust. 4. Pour egg mixture over the filling without overfilling—the custard will puff slightly. 5. Bake 30–40 minutes until the center is set and a knife comes out clean.
List: Common quiche additions
- Vegetables: spinach, mushrooms, bell peppers. - Herbs: chives, parsley, thyme. - Cheeses: cheddar, Swiss, feta, goat cheese.
Tips for success:
- Avoid excess liquid from vegetables—sauté and drain before adding.
- Let quiche cool 10–15 minutes before slicing for cleaner pieces.
- For individual servings, use muffin tins and bake 18–22 minutes.
Make-ahead and storage:
- Quiche refrigerates well for 3–4 days and reheats gently in a low oven.
- Freeze fully cooled slices for longer storage and reheat from frozen at low heat.
Quiche is forgiving and customizable—leftover ham adds savory, smoky flavor that pairs well with many vegetables and cheeses.