Ina Garten’s Ham and Cheese Quiche is a delightful, savory dish perfect for breakfast, brunch, or even a light lunch or dinner. Featuring a rich, buttery crust and a creamy, cheesy filling packed with ham, this quiche is both elegant and comforting. It’s a versatile dish that can be served warm or at room temperature, making it ideal for gatherings or meal prep.

What Is Ham and Cheese Quiche?

Ham and Cheese Quiche is a savory pie made with a buttery crust, a creamy egg custard filling, and layers of ham and cheese. The dish is baked until the filling is set and the crust is golden brown. Ina Garten’s version of this classic recipe incorporates rich Gruyère cheese and smoky ham for a flavorful, satisfying meal.

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Why You Should Try This Recipe

Versatile Meal: This quiche works for any meal of the day and can be enjoyed warm or cold.
Make-Ahead Friendly: You can prepare the quiche ahead of time, making it perfect for busy mornings or brunch events.
Rich and Savory: The combination of Gruyère cheese and ham makes this quiche extra flavorful.

Customizable: You can easily add vegetables or swap out the ham for other proteins to suit your taste.

Ingredients Needed to Make Ina Garten Ham and Cheese Quiche

For the Crust:

1 ¼ cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, diced

¼ teaspoon salt
3-4 tablespoons ice water

For the Filling:

1 ½ cups diced cooked ham (I used beef ham)

1 cup Gruyère cheese, grated
4 large eggs
1 ½ cups heavy cream

1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
Salt and pepper to taste

Instructions to Make Ina Garten Ham and Cheese Quiche

Step 1: Make the Crust

Combine flour and butter: In a food processor, pulse the flour, salt, and cold diced butter until the mixture resembles coarse crumbs.
Add ice water: Gradually add the ice water, one tablespoon at a time, and pulse until the dough begins to come together.
Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

Cook the ham: If using uncooked ham, cook it in a skillet over medium heat until browned. Otherwise, use pre-cooked ham and dice it into small cubes.
Grate the cheese: Grate the Gruyère cheese and set aside.
Whisk the eggs and cream: In a medium bowl, whisk together the eggs, heavy cream, Dijon mustard, nutmeg, salt, and pepper until smooth and well combined.

Step 3: Assemble the Quiche

Add the ham and cheese: Spread the diced ham and grated cheese evenly over the bottom of the pre-baked crust.
Pour the egg mixture: Pour the egg and cream mixture over the ham and cheese, making sure it fills the crust evenly.

Step 5: Bake the Quiche

Bake the quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

Let it cool: Remove the quiche from the oven and let it cool for about 10 minutes before slicing and serving.

What Goes Well with Ina Garten Ham and Cheese Quiche

Green Salad: A light, fresh green salad with a lemon vinaigrette pair beautifully with the rich quiche.
Roasted Vegetables: Roasted asparagus or sautéed spinach adds a healthy side to the meal.

Fruit Salad: A simple fruit salad provides a refreshing contrast to the savory quiche.
Crusty Bread: Serve with crusty bread or a baguette to make the meal more filling.

Essential Tips for Perfecting Ina Garten Ham and Cheese Quiche

Cold butter for a flaky crust: Use cold butter and water for the crust to ensure a flaky texture.

Blind bake the crust: Pre-baking the crust prevents it from becoming soggy once the filling is added.
Use heavy cream for richness: Heavy cream creates a silky, rich custard filling, making the quiche extra indulgent.
Don’t overbake: The quiche is done when the center is just set but still slightly jiggly. It will firm up as it cools.

Variations of Ina Garten Ham and Cheese Quiche

Vegetable Quiche: Add sautéed spinach, mushrooms, or leeks for a vegetarian version.
Cheese Swap: Use Cheddar, Swiss, or Emmental cheese instead of Gruyère for a different flavor profile.
Bacon Quiche: Replace the ham with crispy bacon for a smoky, savory twist.

Herb Quiche: Add fresh herbs like thyme, chives, or parsley to the egg mixture for added flavor.

Storing Ina Garten Ham and Cheese Quiche: Best Practices

Refrigerate leftovers: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Freeze for later: You can freeze the quiche by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Label and date: Always label and date the quiche when freezing to track freshness.

Reheating Ina Garten Ham and Cheese Quiche: Best Practices

Oven method: Reheat the quiche in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
Microwave option: Reheat individual slices in the microwave on medium power for 1-2 minutes, though the crust may not be as crispy.

Avoid overheating: Be careful not to overheat the quiche, as it can cause the custard to become rubbery.

How Can I Make Ina Garten Ham and Cheese Quiche Healthier?

To make Ina Garten’s Ham and Cheese Quiche healthier, try these adjustments:

Use half-and-half instead of cream: Swap the heavy cream for half-and-half to reduce the fat content while keeping the custard rich.

Add vegetables: Include sautéed spinach, mushrooms, or zucchini for more fiber and nutrients.
Whole-wheat crust: Use whole-wheat flour for the crust to add more fiber.
Low-fat cheese: Opt for part-skim Gruyère or another lower-fat cheese to reduce calories.

Nutrition Value (Per Serving)

Calories: 450
Protein: 18g
Carbohydrates: 24g

Fat: 32g
Saturated Fat: 16g
Cholesterol: 190mg

Sodium: 650mg
Fiber: 1g
Sugar: 2g

FAQs

Can I make ham and cheese quiche ahead of time?

Yes, ham and cheese quiche can be made ahead of time. You can prepare and bake the quiche, then refrigerate it for up to 3 days. To serve, simply reheat it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.

Can I freeze ham and cheese quiche?

Yes, ham and cheese quiche freezes well. After baking, let the quiche cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

How do I keep my quiche crust from getting soggy?

To prevent a soggy crust, blind-bake the crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. This helps the crust stay crisp once the filling is added.

Can I substitute other cheeses in the ham and cheese quiche?

Yes, you can substitute Gruyère with other cheeses like Cheddar, Swiss, or Fontina. These cheeses will offer different flavor profiles but will still provide a rich and creamy texture to the quiche.

Final Words

Ina Garten’s Ham and Cheese Quiche is a delicious and versatile dish that’s perfect for any meal of the day. With its buttery, flaky crust and creamy, cheesy filling, it’s a comforting, flavorful recipe that’s sure to please.

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