Ham and Cheese Quiche

Ham and Cheese Quiche

Judy L. Bishop 0

"This is a hearty, rich and filling pie. Serve with a salad for a complete meal. Easy to prepare, and very tasty !"

Ingredients 1 h 10 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together flour, salt, half-and-half and eggs in a medium bowl.
  3. Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.
  4. Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.
Tips & Tricks
Glazed Ham

Raw ham is slow roasted and seasoned with a sweet smoky sauce.

Asparagus with Ham and Lemon

Make a quick and easy fresh asparagus side dish.

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Reviews 204

  1. 278 Ratings


This was so easy and tasted fabulous! The only thing I did differently was use up 4 slices of swiss cheese(two on the bottom layer and two in the egg mixture)and used sandwich ham meat, cut up which I combined with the egg mixture as well. The pie crust didn't really cook thoroughly, I'm not sure if it's because I didn't cook it long enough (45 mins), but it turned soggy, so we just ate the filling. I think next time, we'll prebake the pie crust and then fill it. Another thing I'd do differently is instead of layer the swiss on the bottom, I'll just combine it all with the eggs and then use about 1/4 cup of the egg on the bottom layer and then add ham to the egg mixture and top it off with that. Other than that, it's perfect.


This was the easiest and most tasteful quiche I have made to date. The only difference was that I doubled the recipe to make 2 so that I could freeze one for later (bake for 30 minutes, remove, cool, wrap, and freeze. Bake frozen at 350 for 35 mins to serve.) and I added 1/4 cup of sour cream to the egg custard mixture. I always add sour cream to my beaten eggs!


With a few minor improvisions, this quiche turned out great. I had alot of Honeybaked ham left over from Easter; the glaze on the ham gave the quiche even more flavor. I also used evaporated milk instead of half & half and doubled the swiss cheese. For another tasty variety, substitute 1 broccoli crown for the spinach and omit the mushrooms. MMMMMM... I made two of these, and it is even better the second day! The pies were a little soft the first day, but they firmed up nicely overnight. This is the first quiche I've ever made, and this recipe is definately a keeper!