Ham and Cheese Quiche Recipe - Allrecipes.com
Ham and Cheese Quiche Recipe

Ham and Cheese Quiche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2004

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.

Most Helpful Critical Review
Jun 19, 2005

I think the spinach makes the crust soggy because as it cooks it loses water, like mushrooms. Hmmm, maybe it was the mushrooms. Anyhow, I would used frozen spinach next time and drain it really well and saute some mushrooms so the liquid is not going to make the crust soggy.

Nov 13, 2005

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!

Jan 14, 2004

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!

Jan 14, 2004

Terrific! Ve-e-ery rich! I used frozen chopped spinach (drain very well) and fresh mushrooms, and chopped up thinly sliced deli ham instead of canned. Also added green onions which gave it a little extra color. Wonderful!!

Apr 15, 2003

I used this recipe for a baby shower and it came out great! Everyone was asking for the recipe. It's so quick and easy too, especially if you buy Swiss cheese and Cheddar cheese that is already sliced and shredded. A cute idea for gatherings is to make miniature pies for everyone. One 9" pie recipe is equivilant to about 12 miniature pies. I baked 24 miniature pies for 45 minutes and they came out perfect. This recipe is a real winner, and I know I'll keep making it for years to come!

Feb 01, 2003

This turned out wonderful! Great flavor and really simple. A keeper...

Jan 14, 2004

This was a great quiche and a great way to get rid of leftover ham. I used light cream instead of half and half, baby spinach and fresh sauteed mushrooms. Delicious!


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 621 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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