Ham and Cheese Quiche with a Twist

There’s something very satisfying about opening the fridge after a big family meal and realising that yesterday’s ham is about to become something even better. This Ham and Cheese Quiche is one of those recipes that makes leftovers feel completely intentional.

Instead of simply adding ham and cheese to an egg filling, this version has a little twist: sweet caramelised onion and Dijon mustard. The onion brings a subtle sweetness that works beautifully with salty ham, while the mustard adds just enough tang to make the cheese taste richer.

Tucked inside a crisp pastry crust with plenty of melted cheddar, it makes an easy lunch, light dinner or make-ahead meal for the next day. And because the ham is already cooked, most of the work is simply mixing, pouring and baking.

If you have a container of leftover holiday ham sitting in the fridge, this might be one of the easiest ways to give it a second life.

Why You’ll Love This Ham and Cheese Quiche

This isn’t a complicated quiche, and you don’t need to make pastry from scratch. A ready-made pie crust keeps things easy while the filling does all the work.

• Perfect for leftover ham – You’ll need around 1½ cups of cooked ham.
• A little different – Caramelised onion and Dijon give the classic combination more depth.
• Easy to prepare – Using a ready-made crust cuts down the prep considerably.
• Great hot or cold – Serve it warm for lunch or enjoy a chilled slice the following day.
• Easy to customise – Change the cheese or add vegetables you already have in the fridge.

Ingredients

For one 9-inch quiche, you’ll need:

• 1 refrigerated 9-inch pie crust
• 1½ cups cooked ham, diced
• 1¼ cups sharp cheddar cheese, shredded
• 1 medium yellow onion, thinly sliced
• 1 tablespoon butter
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground nutmeg
• 1 tablespoon chopped fresh chives, plus extra for serving

A note about salt: I wouldn’t automatically add salt to the filling. Ham and cheddar can both be quite salty, so taste your ham first. You can always add a small pinch if needed.

The Twist: Dijon and Caramelised Onion

The unusual part isn’t something that makes the quiche taste strange — it’s there to make the familiar ingredients taste better.

Slowly cooking the onion in butter brings out its natural sweetness. That sweetness balances the saltiness of the leftover ham and sharp cheddar.

Then there’s the Dijon mustard. Two teaspoons is enough to add a subtle tang without turning this into a mustard-flavoured quiche.

The tiny pinch of nutmeg is another useful trick. You shouldn’t really be able to identify it in the finished quiche, but it adds warmth to the creamy egg and cheese filling.

How to Make Ham and Cheese Quiche

1. Prepare the crust

Preheat the oven to 375°F (190°C).

Fit the refrigerated pie crust into a 9-inch pie dish. Press it gently into the bottom and sides and crimp the edges.

Prick the bottom lightly with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for about 10 minutes, remove the weights and parchment, then bake for another 3–5 minutes. Set aside.

This quick blind bake helps prevent the bottom of the quiche from becoming soggy.

2. Caramelise the onion

While the crust is baking, melt the butter in a skillet over medium-low heat.

Add the sliced onion and cook for approximately 12–15 minutes, stirring occasionally, until soft and golden.

Don’t rush this step by turning the heat up too high. You want the onion to become sweet and tender rather than browned and crispy.

3. Add the ham and cheese

Spread the caramelised onion evenly over the bottom of the partially baked crust.

Add the diced leftover ham, followed by the shredded cheddar cheese.

Try to distribute everything evenly so every slice gets plenty of ham.

4. Make the egg filling

In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, garlic powder, black pepper and nutmeg.

Stir in the chopped chives.

5. Assemble the quiche

Slowly pour the egg mixture over the ham, onion and cheese.

Give the pie dish a very gentle shake to help the custard settle between the pieces of ham.

If necessary, move a few pieces around with a fork so the filling is evenly distributed.

6. Bake

Bake at 375°F (190°C) for 35–45 minutes, or until the edges are set and the centre has just a slight wobble.

If the pastry edges begin browning too quickly, loosely cover them with strips of aluminium foil.

7. Let it rest

Allow the quiche to rest for 10–15 minutes before slicing.

This is important because the custard continues to set as it cools. Cutting it immediately can cause the filling to fall apart.

Tips for the Best Leftover Ham Quiche

Dice the ham fairly small. Large chunks make the quiche more difficult to slice and can overpower the creamy filling.

Don’t skip the blind bake. Leftover ham contains moisture, and the custard itself is wet, so partially baking the crust first makes a noticeable difference.

Use freshly grated cheese if possible. It generally melts more smoothly than pre-shredded cheese.

Don’t overbake it. The centre doesn’t need to be completely firm when you remove the quiche from the oven. A slight wobble is ideal.

Let the onion cool slightly. You don’t want piping-hot onion hitting the raw egg mixture.

Easy Variations

Once you have the basic recipe, it’s very easy to change depending on what else needs using up.

For a ham, cheese and spinach quiche, add about 1 cup of cooked spinach. Squeeze it very well first so it doesn’t release excess water into the filling.

For a ham and broccoli quiche, add approximately 1 cup of small cooked broccoli florets.

You can also replace some or all of the cheddar with Gruyère, Swiss cheese or Monterey Jack.

And if you happen to have leftover roasted vegetables, small amounts of peppers, asparagus or mushrooms can work well too. Just avoid overfilling the crust.

What to Serve with Ham and Cheese Quiche

Because the quiche itself is rich and filling, I like to keep the sides simple.

A leafy green salad with a sharp vinaigrette is probably the easiest option. For a more substantial dinner, serve it alongside roasted vegetables, asparagus or crispy breakfast potatoes. For an easy alternative to regular potatoes, serve the quiche with roasted sweet potatoes for a slightly sweet, caramelized side that pairs well with the salty ham and cheddar.

It also works particularly well as part of a brunch spread with fresh fruit and warm bread.

How to Store Leftover Quiche

Allow the quiche to cool before transferring it to an airtight container or covering the pie dish.

Keep it refrigerated and use within 3–4 days.

Individual slices can be reheated in the oven at 350°F (175°C) until warmed through. The microwave works when you’re in a hurry, although the pastry will be softer.

Can You Freeze Ham and Cheese Quiche?

Yes. Once completely cooled, you can freeze the whole quiche or individual slices.

For individual portions, wrap each slice well and place them in a freezer-safe container or bag. Freeze for up to 2–3 months.

Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use leftover cooked ham in quiche?

Absolutely. Cooked leftover ham is ideal because it only needs to be diced and added to the filling. There’s no need to cook it again before assembling the quiche.

What cheese goes best with ham in a quiche?

Sharp cheddar is an easy choice because its stronger flavour stands up well to the ham. Gruyère and Swiss cheese are also excellent options if you want a nuttier flavour.

Can I make ham and cheese quiche without heavy cream?

Yes. Replace the ½ cup of heavy cream with additional whole milk. The filling won’t be quite as rich, but it will still work.

How do I know when my quiche is done?

The outside of the filling should be set while the very centre still has a slight jiggle when you gently move the dish. It will continue setting as it rests.

Why is my quiche watery?

Excess moisture usually comes from wet vegetables, very moist ham or underbaking. Drain ingredients well and cook watery vegetables before adding them to the filling.

Can I make this quiche ahead of time?

Yes. You can bake the entire quiche the day before, refrigerate it and either serve it cold or gently reheat it before serving.

A Delicious Way to Use Leftover Ham

Leftovers don’t always need to become sandwiches. With a pie crust, a few eggs and some cheese, that container of cooked ham can become an entirely new meal.

The combination of sharp cheddar, sweet caramelised onion and a touch of Dijon gives this easy ham and cheese quiche a little more character than the classic version while keeping it familiar enough for the whole family.

And if you’re standing in front of the fridge wondering what to make with leftover ham, this is one recipe worth keeping nearby.

More Easy Leftover Recipes

If you enjoyed this ham and cheese quiche, discover more simple ways to turn leftovers into delicious meals:

• Leftover Recipe Ideas
• Quick & Easy Dinner Ideas
• Budget Friendly Meals