Ham and Cheese Quiche

I remember when quiche started really becoming popular in the 1980’s. It was during the days of big hair, big shoulder pads, and very high heels. And didn’t we feel so elegant serving it to our friends for lunch? Oh, yes we did. Well, fashions in clothing may change, but one thing is for sure – classic recipes like this never, ever go out of style. I would say it’s still as popular today as it was with a glass of “white zin” back in the day.

Unfortunately for the guys, though, about the same time that quiche began gaining ground with the girls, a book emerged on the scene entitled “Real Men Don’t Eat Quiche: A Guidebook to All That Is Truly Masculine.” Real Men was a tongue-in-cheek satire of masculine stereotypes which no one took seriously, but that phrase “real men don’t eat quiche” has forever lent a feminine connotation to one of the most enjoyable and versatile recipes in any cook’s repertoire.

Quiche is essentially an unsweetened egg custard pie with savory fillings – cheese, veggies, and sometimes protein. There are dozens, maybe hundreds, of versions of quiche, and I suppose the most classic quiche recipe would be Quiche Lorraine which contains bacon and Swiss cheese. I also have recipes for tomato quiche, crab quiche, shrimp quiche, broccoli quiche…and on and on. This version is my favorite. It’s just packed full of sharp cheddar cheese and ham and even BeeBop enjoys it – so long as I call it a ham and cheese “pie.” Wouldn’t want any of that fru-fru girl food on the plate, you know :-)

Ham and Cheese Quiche
Prep time
Cook time
Total time
Sharp cheddar cheese and ham combine in a classic quiche filling.
Serves: 6 servings
  • 6 oz. sharp cheddar cheese, grated
  • 1 tblsp. flour
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped green bell pepper
  • 1 tblsp. butter
  • 1 1/2 cups cubed cooked ham
  • 1 deep-dish pie shell, unbaked
  • 2 eggs, beaten
  • 1 cup milk
  • 1 tblsp. finely chopped fresh parsley (or 1 tsp. dried)
  • 3/4 tsp. seasoned salt (recommend Lawry’s)
  • 1/4 tsp. garlic salt
  • 1/4 tsp. ground black pepper
  1. Preheat the oven to 375 degrees.
  2. Mix the grated cheese and flour in a large bowl. Toss gently so the flour coats the cheese. Set aside.
  3. Add the butter to a small skillet over medium heat. Saute the onion and bell pepper in the butter until the onion is wilted and translucent. Take care not to let the onion brown.
  4. Add the ham, along with the onion and bell pepper mixture to the bowl with the grated cheese. Stir gently but thoroughly. Spread mixture in bottom of the unbaked pie shell. Set the filled pie shell on a baking sheet.
  5. Combine the remaining ingredients in a medium bowl. Mix thoroughly and pour over the ham-cheese mixture in the pie shell.
  6. Bake for 35-40 minutes or until set.
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  1. says

    Looks gorgeous Lana! I’m a quiche kinda gal, though I was more about the discos in the 80s than entertaining – unless it was on the dance floor LOL! What can I say? I did grow up in a beach town! ;)

  2. says

    My first quiche experience came about when I had first moved to North Carolina as a young married woman. We moved into an apartment complex and were blessed with some fabulous neighbors; next door was a couple just a few years older with a young girl and downstairs an older couple that became something of surrogate parents to all of us. We all loved getting together for meals that all of us contributed to. Alma had been cooking a long time (I guess like us now right?) and she brought Quiche Lorraine to one of our dinner parties and I remember thinking at the time how elegant it was…how so very French!

    I still have the brown and spotted recipe card in her handwriting all these many years later and though as you share with us, poor quiche has had a bit of bad publicity with men, I know ‘real’ men who love it!

    I am still a fan of the bacon and Swiss version but I also love mixing it up…and yours looks splendid. I only wish I had some for breakfast. Right now!

    • says

      Barbara – the thing I love most about your comment is that you still have the hand written recipe for your friend’s quiche. I have a box full of them collected throughout the years and I wouldn’t trade them for all the e-books in the world. One of the great pleasures of cooking is being able to share the recipes we love most with the people we care for.

      And I know real men who love quiche, too. Happily married to one as a matter of fact :-)

    • says

      Oh gosh, yes, Cathy! Huge, heavy earrings they were. Gives me a headache just thinking about them now. And the ice in the white zin – what were we thinking!

  3. says

    Actually, real Frenchmen do eat quiche :-) And thank heavens that the shoulder pads and big hair went out, disappeared but the quiche didn’t. And to tell you the truth, I’ve been meaning to make quiche for the last 2 weeks. Now I want yours! It is perfect!

    • says

      Of course they do, Jamie! Real men everywhere eat quiche. That was such an unfortunate choice of title for a book.

      Actually, I quite enjoyed the big hair. The shoulder pads – not so much.

  4. Miss P says

    Okay, I just have to say this. If you really want to be reminded of big hair, look at the family photo from the wedding of you and Bee Bop. Not your hair, but mine and youngest sister. We had super gigantic Texas hair, and shoulder pads that could be used to land a small airplane in distress.

    Quiche looks good. And for the record, South Georgia Uncle J likes it too.

    Miss P

    • says

      I know! I don’t think I ever got my hair quite as big as y’all did. Jealous :-)

      I should find a reason to post that photo here sometime – what a hoot!

  5. says

    The epic fight in our house at brunch is always frittata vs. quiche. Frittata generally wins because we never have a pie crust on hand and we’re not ambitious enough to make home made crust early in the morning.

    This seems like it’d be better as a quiche though, for some reason, so guess we’ll be getting some pie crust on our next grocery trip!

  6. wendy says

    Looks great. Making this quiche now, but could not find the temperature of the oven. Have put it in at 400 degrees based on a few other quiche recipes I found, but would like to make sure what you recommend for future attempts. 35-40 minutes at what oven temperature?

    • says

      Thanks so much for letting me know about the oversight, Wendy! I actually bake this at 375 and I’ve updated the recipe instructions.

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