Easy Ham and Cheese Quiche Recipe – How to Make Ham and Cheese Quiche

Like a breakfast casserole, quiche is an excellent make-ahead dish! Ham and cheese is a classic filling combination that’s likely to please any crowd. This easy ham and cheese quiche recipe uses a store-bought crust, which doesn’t require par-baking. Even the filling is as simple as it gets—it’s whisked together in a bowl with no stove-top cooking required! Spinach quiche, quiche lorraine and even’s Ree Drummond’s own Cowboy Quiche have a special place in our brunch recipe box, but this ham and cheese quiche is our go-to for its simplicity and ease!Can I use milk instead of half-and-half for quiche?Half and half adds richness and a creaminess to the quiche. You can use whole milk in its place, but better substitutions exists. In place of 1 cup of half and half, you could also substitute 1/2 cup sour cream and 1/2 cup milk. Or, use 1/2 cup heavy cream and 1/2 cup of milk. Do you pre-bake crust for quiche?If you like the insurance of a crispy bottom crust, you can absolutely par-bake the pie crust for this recipe. To par-bake: Preheat the oven to 375 degrees. Place the pie crust in the pan and crimp the edges. Place it in the freezer for 10 minutes. Once chilled, prick the base of the crust all over, 8 to 10 times, with a fork. Line the pie crust with parchment paper and fill it with pie weights. Place it on a rimmed baking sheet. Bake for 10 to 12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return it to the oven for 3 to 5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let this cool slightly, then add the filling and bake as directed. Do you have to par-bake crust for a quiche? It is not entirely necessary to par-bake the crust of a quiche. This recipe adds the simple trick of preheating a baking sheet, while your oven preheats.