A good quiche is quiet confidence — a flaky crust, a rich but not heavy custard, salty ham, and just enough cheese to hold it all together. This one leans French in technique and forgiving in practice: par-bake the crust, sauté the shallots, whisk, pour, bake. It's the kind of dish that looks like it took more effort than it did, and it's just as good the next morning as it is fresh from the oven.
Ham and Cheese Quiche
Equipment
- Pie Plate
- Pastry Brush
Ingredients
- 1 pre-made pie crust or make your own if you're ambitious
- 1 tablespoon Dijon mustard
- 1 cup diced ham about 6 oz
- 1 1/2 cups shredded Colby Jack cheese
- 5 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced shallots or green onions normally use this
- 1 T chopped chives snow storm so I substutited this
Instructions
- Thaw pie crust for 15 minutes or follow directions on package
- Preheat oven to 375°F. Place pie crust in a 9-inch pie dish or tart pan. Prick the bottom with a fork.
- Par-bake the crust: Line with parchment and fill with pie weights (or dried beans). I use a special silicone mat. Bake 10 minutes.
- Remove weights. Brush Dijon mustard on the bottom of the crust and bake 5 more minutes until lightly golden. Let cool slightly.
- Sauté the shallots: In a small pan, melt butter and sauté shallots until soft, about 3 minutes. Let cool.
- Make the custard: In a large bowl, whisk together eggs, cream, milk, salt, pepper, until smooth.
- Assemble: Spread half the cheese on the bottom of the crust. Add ham and sautéed shallots. Pour custard over everything. Top with remaining cheese.
- Bake: 35-40 minutes, until the center is just set (it will jiggle slightly but not be liquid). A knife inserted in the center should come out clean.
- Cool: Let quiche rest 10-15 minutes before slicing. This allows the custard to set properly.
- Serve: Slice into wedges and serve warm or at room temperature.
Notes
Wine Notes
This quiche runs on richness rather than bold flavor, which makes it more flexible than it looks. The custard's cream and eggs coat the palate, the ham brings gentle salt, and the Dijon adds just enough tang to give a wine something to answer. Rosé d'Anjou is the natural anchor, its off-dry fruit and bright acidity cutting the richness without fighting the ham. A dry Chenin Blanc like Vouvray picks up the Dijon and chives more directly, while a lightly oaked Chardonnay matches the custard's weight instead of cutting through it, especially with the Gruyère swap. A chilled Pinot Noir is the unexpected choice, but the ham's salt softens its tannin the same way it would with a heartier dish. Serve whites and rosé well-chilled; if pouring the Pinot Noir, chill it slightly more than usual so it stays light enough for brunch.Nutrition
However you sliced it — Colby Jack or the Gruyère swap, mimosa or rosé — we'd love to see it. Share a photo in the comments below and let us know what you served alongside it.
Wine Pairing Guide
Crisp & Refreshing
- Rosé d'Anjou, the anchor pairing already linked in Related Pairing Articles; an off-dry Loire rosé, bright enough to cut the custard's richness
- Vouvray (dry or off-dry Chenin Blanc), Chenin's acidity and honeyed edge echo both the eggs and the Dijon's tang
- Crémant de Loire (sparkling), a brunch-friendly bubble from the same region that cuts fat without competing with the ham
Rich & Elegant
- Sonoma County Chardonnay (lightly oaked), the creamy custard and Gruyère swap want a wine with some weight and butter to meet them
- Champagne or Blanc de Blancs, a classic brunch register that cuts richness while still feeling like an occasion wine
Unexpected Choices
- Sonoma Pinot Noir, chilled slightly; the ham's salt and umami can carry a light red further than most expect
- Sancerre (Sauvignon Blanc), sharper and more herbaceous than the Chenin picks above; the chives and shallots give it something specific to grab onto
Why These Pairings Work
This quiche runs on richness and salt more than bold flavor, so acidity carries most of the pairings. The cream and eggs coat the palate, which is why Rosé d'Anjou, Vouvray, and Crémant lean on bright acidity to reset the palate rather than echo a specific flavor. The Dijon and shallots give Vouvray and Sancerre something more direct to meet, since both wines carry their own tangy, herbal edge.
Richness needs a wine with body to match it, which is why Chardonnay and Champagne hold up well here, especially with the Gruyère swap adding extra depth. And the ham's saltiness is what makes the Pinot Noir work despite being a red at brunch. Salt softens tannin, the same logic that lets Cabernet pair with pepperoni, just in a lighter register.
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Post Created: Feb 6, 2026
Last Updated: August 19, 2026
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