Ina Garten Ham and Cheese Quiche Recipe

There’s something magical about a perfectly baked quiche that brings elegance to any brunch table. This copycat Ina Garten ham and cheese quiche recipe captures the essence of the Barefoot Contessa’s signature style simple, sophisticated, and absolutely delicious.

With a buttery, flaky crust cradling a creamy custard filling studded with smoky ham, melted cheddar, and crispy hash browns, this Ina Garten’s ham and cheese quiche recipe transforms ordinary ingredients into an extraordinary dish.

Whether you’re hosting a weekend brunch, preparing a make-ahead breakfast, or simply craving comfort food with a gourmet touch, this easy ham and cheese quiche recipe delivers restaurant-quality results right from your home kitchen.

What Does It Taste Like?

This best ham and cheese quiche recipe offers a harmonious blend of rich, savory flavors wrapped in buttery pastry perfection.

The custard base is silky and creamy with a subtle sweetness from the half-and-half, while the smoky bacon seasoning adds depth and complexity without overwhelming the palate. Diced ham provides meaty, salty bites that contrast beautifully with the sharp, tangy cheddar cheese melted throughout.

The hash brown potatoes introduce a pleasant texture and mild earthiness, while the onion seasoning contributes aromatic layers of garlic and herbs. Each forkful delivers that classic French quiche experience custardy, indulgent, and comforting with an American twist that makes this ham and cheese quiche Ina Garten recipe unforgettable.

Ina Garten Ham and Cheese Quiche Recipe Ingredients

For the Pie Crust (9-inch):

• 1 homemade butter pie crust (or store-bought frozen pie crust)
• Flour (for dusting the work surface)

For Par-Baking:

• Parchment paper
• Pie weights, dried beans, or rice

For the Quiche Filling:

• 5 large eggs
• 1 cup half-and-half
• 1 tablespoon Bacon Bacon seasoning (Tastefully Simple brand)
• 1 teaspoon Onion Onion seasoning (Tastefully Simple brand)
• ¼ teaspoon freshly ground black pepper
• ½ cup frozen hash brown potatoes (diced or shredded)
• ½ cup diced ham
• 1 cup shredded cheddar cheese (or cheddar blend)

For Garnish:

• Fresh parsley (optional)

Kitchen Utensils

• 9-inch pie pan
• Rolling pin
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Parchment paper
• Pie weights or dried beans
• Aluminum foil (optional, for crust protection)

Preparation and Cooking Time

• Prep Time: 20 minutes
• Par-Baking Time: 15-17 minutes
• Baking Time: 35-40 minutes
• Total Time: 70-77 minutes
• Servings: 6-8 slices

Ina Garten Ham and Cheese Quiche Recipe Instructions

Step 1: Prepare the Pie Crust

Lightly flour your work surface and the top of the pie dough. Roll out the dough into a 9-inch circle, rotating it occasionally for even thickness. Check the size by placing your pie pan over it.

Step 2: Line the Pie Pan

Roll the dough onto your rolling pin, then unroll it into the 9-inch pie pan. Gently press the dough into the pan, ensuring no air pockets remain. Roll the edges under to create a thicker border, then crimp the edges using your knuckles for a decorative look.

Step 3: Par-Bake the Crust

Preheat the oven to 400°F (200°C). Line the crust with parchment paper, extending it up the sides. Fill with pie weights, dried beans, or rice to prevent shrinking. Bake for 10-12 minutes until the crust turns pale and begins to set.

Step 4: Finish Par-Baking

Carefully remove the parchment and weights. Return the crust to the oven for another 5 minutes to cook the bottom completely, ensuring it’s fully set and flaky with no wet spots. Remove and set aside.

Step 5: Make the Custard Base

Lower the oven temperature to 375°F (190°C). In a large bowl, crack 5 eggs and whisk them thoroughly. Add 1 cup half-and-half and whisk until the mixture is pale yellow and completely smooth with no orange streaks visible.

Step 6: Season the Custard

Stir in 1 tablespoon Bacon Bacon seasoning, 1 teaspoon Onion Onion seasoning, and ¼ teaspoon freshly ground black pepper. Whisk until all seasonings are evenly distributed throughout the custard.

Step 7: Layer the Fillings

Spread the ½ cup frozen hash brown potatoes, ½ cup diced ham, and 1 cup shredded cheddar cheese evenly across the bottom of the par-baked crust, creating an even layer of ingredients.

Step 8: Assemble the Quiche

Give the egg mixture one final whisk to ensure everything is combined, then pour it slowly and carefully over the fillings until the crust is full, leaving about ¼ inch from the top edge.

Step 9: Bake the Quiche

Bake at 375°F for 35-40 minutes, or until the center is set and no longer jiggles when the pan is gently shaken. The top should be golden and slightly puffed. If the edges brown too quickly, loosely cover them with aluminum foil.

Step 10: Cool and Serve

Remove from the oven and let the quiche cool for 10-15 minutes before slicing. This allows the custard to set properly. Garnish with fresh parsley if desired, slice into wedges, and serve warm.

Customization and Pairing Ideas for Serving

1. Crustless Ham and Cheese Quiche Variation

Transform this into a crustless ham and cheese quiche recipe by skipping the pastry entirely. Simply grease your pie pan generously with butter, pour the egg mixture and fillings directly into the pan, and bake at 375°F for 30-35 minutes. This low-carb version is perfect for those following keto or gluten-free diets while maintaining all the delicious flavors of the original.

2. Vegetable-Enhanced Version

Elevate the nutritional profile by adding sautéed spinach, caramelized onions, roasted red peppers, or sun-dried tomatoes to the filling. These vegetables add vibrant color, extra nutrients, and complex flavors that complement the ham and cheese beautifully without overpowering the classic quiche taste.

3. Cheese Variations

Experiment with different cheese combinations to create your signature twist. Try Gruyère for a nutty, sophisticated flavor, Swiss cheese for mild sweetness, smoked gouda for extra depth, or a blend of sharp white cheddar and Monterey Jack for a creamier texture with a slight kick.

4. Spicy Twist with Fermented Habanero Hot Sauce

Elevate your Ina Garten Ham and Cheese Quiche Recipe by serving it with fermented habanero hot sauce on the side. The mild creaminess of the quiche balances the bold, tangy heat perfectly.

5. Brunch Board Pairing

Serve your Ina Garten ham and cheese quiche as the centerpiece of an impressive brunch spread alongside fresh fruit salad, crispy bacon strips, buttery croissants, smoked salmon with cream cheese, mixed green salad with vinaigrette, and freshly squeezed orange juice or mimosas for a complete entertaining experience.

6. Individual Mini Quiches

Adapt this recipe to make portable mini quiches using a muffin tin. Cut the pie crust into circles, press into muffin cups, divide the fillings and custard among them, and bake at 375°F for 20-25 minutes. These are perfect for meal prep, kids’ breakfasts, or party appetizers.

7. Tangy Dip with Ina Garten Tomato Sauce

Pair your quiche with Ina Garten tomato sauce for a subtle, tangy complement. Serve in small ramekins to maintain the crisp crust and enhance each bite with a fresh tomato flavor.

8. Seasonal Herb Additions

Enhance the flavor profile by incorporating fresh herbs like chopped thyme, rosemary, dill, or chives into the custard mixture. These aromatic additions bring brightness and complexity that pair wonderfully with the smoky ham and sharp cheddar cheese.

9. Wine and Beverage Pairings

Complement your quiche with beverages that enhance the dining experience. A crisp Sauvignon Blanc or dry Riesling cuts through the richness beautifully, while a light Pinot Noir works for red wine lovers. For non-alcoholic options, try sparkling water with lemon, iced herbal tea, or a robust French press coffee.

10. Sweet & Savory Pairing Ideas

Finish the meal with Cuisinart soft serve recipe (for sweetness) or enjoy a richer brunch twist by serving Fried Chicken Alfredo as a side dish. Both create unique, indulgent flavor contrasts.

Essential Tips for Perfect Quiche

1. Master the Par-Baking Technique

Par-baking (blind baking) is crucial for preventing a soggy bottom crust in your best ham and cheese quiche recipe. Always use pie weights or dried beans to keep the crust from puffing up, and don’t skip the second baking without weights this ensures the bottom is fully cooked and creates a moisture barrier that keeps your crust crispy even after adding the wet custard filling.

2. Achieve the Perfect Custard Ratio

The golden ratio for quiche custard is typically one egg to ¼ cup of dairy. This recipe uses 5 eggs to 1 cup half-and-half, creating that ideal balance between structure and creaminess. Whisk until completely smooth with no streaks this ensures even cooking and a silky texture throughout your finished quiche.

3. Don’t Overfill the Crust

Leave about ¼ inch of space from the top of your crust when pouring the custard mixture. Quiche puffs up slightly during baking, and overfilling can cause spillovers, burnt edges, and uneven cooking. It’s better to have a little custard left over than to deal with a messy oven.

4. Test for Doneness Properly

The center of your Ina Garten’s ham and cheese quiche recipe should be set but still have a slight wobble when gently shaken think of firm jello. It will continue cooking from residual heat after removal from the oven. Overbaking leads to a rubbery texture and potential curdling, so pull it out when there’s just a small area of jiggle in the very center.

5. Use Room Temperature Ingredients

Bring eggs and half-and-half to room temperature before mixing for better emulsification and more even cooking. Cold ingredients can cause the custard to cook unevenly, potentially resulting in a watery quiche or curdled texture. Let them sit out for 20-30 minutes before starting.

6. Prevent Soggy Fillings

If using fresh vegetables or ingredients with high moisture content, sauté them first to remove excess water. For this recipe, frozen hash browns work perfectly because they release minimal moisture. Always drain any excess liquid from cooked vegetables or meats before adding them to your quiche to maintain that perfect custard consistency.

7. Allow Proper Cooling Time

Patience pays off with quiche! Let it rest for at least 10-15 minutes after baking before slicing. This cooling period allows the custard to set completely, making clean slices possible and preventing the filling from running out when cut. Quiche served too hot will be loose and messy, while properly rested quiche holds its shape beautifully on the plate.

Bonus Tips: You can try our Ina Garten Quiche and Ina Garten Quiche Lorraine Recipe for rich, creamy, cheesy classics perfect for brunch, lunch, or elegant gatherings.

Storage and Reheating Guidance

Store leftover ham and cheese quiche covered in the refrigerator for up to 4 days. Reheat individual slices in a 350°F oven for 10-15 minutes or microwave for 60-90 seconds until warmed through. For longer storage, wrap cooled quiche tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Ina Garten Ham and Cheese Quiche Recipe that people often ask.

Can I make this Ina Garten ham and cheese quiche recipe ahead of time?

Absolutely! This easy ham and cheese quiche recipe is perfect for meal prep. You can prepare the entire quiche up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate unbaked. When ready to serve, let it sit at room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes to the baking time since it’s starting cold. Alternatively, bake it completely, refrigerate, and reheat before serving.

What’s the difference between quiche and frittata?

While both are egg-based dishes, quiche has a pastry crust and uses a higher ratio of cream or milk to eggs, creating a custard-like texture. Frittatas are crustless, use less dairy, have a firmer texture, and are typically started on the stovetop and finished in the oven. This Ina Garten ham and cheese quiche features the classic French pastry-encased custard style.

Can I substitute the half-and-half with other dairy products?

Yes, you can use heavy cream for an even richer quiche, whole milk for a lighter version, or a combination of milk and cream. Avoid skim or low-fat milk as they lack the fat content necessary for proper custard texture. For dairy-free versions, unsweetened oat milk or cashew cream work reasonably well, though the texture will be slightly different.

Why did my quiche turn out watery?

Watery quiche typically results from underbaking (the custard didn’t fully set), using too much liquid in the custard ratio, not par-baking the crust properly, or adding ingredients with high moisture content that weren’t pre-cooked. Always ensure your quiche is baked until just set in the center, and pre-cook any fresh vegetables to remove excess moisture.

Do I really need to par-bake the crust for this ham and cheese quiche recipe?

Yes, par-baking is essential for a crispy, flaky bottom crust rather than a soggy one. The custard filling is quite wet, and without par-baking, the bottom crust absorbs too much moisture before it has a chance to cook through. This step creates a seal that protects the crust and ensures the perfect texture contrast between crispy pastry and creamy filling.

Can I use pre-cooked bacon instead of ham?

Definitely! Crumbled crispy bacon makes an excellent substitute for ham in this recipe. Use about ½ to ¾ cup of cooked, crumbled bacon. You might want to reduce the Bacon Bacon seasoning slightly since real bacon already provides that smoky flavor. Leftover breakfast sausage, turkey, or even smoked salmon also work beautifully.

How do I prevent the edges of my crust from burning?

If the crust edges brown too quickly during baking, create a foil shield by cutting a circle of aluminum foil slightly larger than your pie pan, then cutting out the center to expose the filling while covering the edges. Alternatively, use a silicone pie crust shield designed specifically for this purpose. Apply the shield about halfway through baking when you notice the edges getting too dark.

Can I make a crustless version of this Ina Garten-inspired quiche?

Absolutely! For a crustless ham and cheese quiche recipe, generously butter your pie pan, add the fillings directly to the bottom, pour the custard over them, and bake at 375°F for 30-35 minutes until set. The result is a lighter, lower-carb dish that’s perfect for those avoiding gluten or watching their carbohydrate intake while still enjoying all the classic quiche flavors.

What’s the best way to tell if my quiche is done baking?

Your best ham and cheese quiche recipe is done when the center is set but still has a slight wobble when you gently shake the pan similar to firm jello. Insert a knife about 1 inch from the center; it should come out clean or with just a few moist crumbs. The internal temperature should reach 165-170°F. Remember, the quiche continues cooking from residual heat after removing from the oven.

Can I freeze this ham and cheese quiche?

Yes! This Ina Garten ham and cheese quiche recipe freezes beautifully. Allow the baked quiche to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil, or place it in an airtight freezer container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat at 350°F for 20-25 minutes until warmed through. You can also freeze individual slices for easier portion control.

What can I substitute for the Tastefully Simple seasonings?

If you don’t have Bacon Bacon seasoning, substitute with ½ tablespoon smoked paprika plus 1 teaspoon crumbled cooked bacon or bacon bits. For Onion Onion seasoning, use ½ teaspoon onion powder, ½ teaspoon garlic powder, and a pinch of dried parsley and chives. These substitutions maintain the flavor profile while using more commonly available pantry ingredients.

Why did my quiche puff up and then deflate?

Quiche naturally puffs slightly during baking as the eggs expand from heat, then deflates as it cools this is completely normal. However, excessive puffing followed by major deflation usually indicates overbaking or oven temperature that’s too high. Make sure your oven temperature is accurate (use an oven thermometer), and don’t bake beyond the point where the center is just set with a slight wobble.

This copycat Ina Garten ham and cheese quiche recipe brings elegant simplicity to your table with minimal effort and maximum flavor. The combination of smoky ham, sharp cheddar, and creamy custard nestled in a buttery crust creates a dish that’s equally at home at casual weekend brunches or sophisticated gatherings.

Whether you’re following the classic version or experimenting with the customizations and tips provided, you’ll discover why quiche remains a timeless favorite. Give this easy ham and cheese quiche recipe a try, and don’t forget to share your results with family and friends who’ll undoubtedly ask for seconds!

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