- Crispy golden crust with buttery texture that doesn’t get soggy
- Rich, creamy filling with savory ham and nutty Gruyere cheese
- Foolproof technique for perfect results every time
- Ready in under an hour from start to finish
The Secret to Perfect Ham and Gruyere Quiche
Ever tried making quiche only to end up with a soggy crust or rubbery filling? We’ve all been there.
The Ham and Gruyere Quiche recipe solves these problems with a few smart techniques. This classic French dish combines the salty richness of ham with the nutty complexity of Gruyere cheese in a buttery crust.
Best of all? You don’t need to be a chef to get it right the first time. Our expanded step-by-step guide makes this impressive Ham and Gruyere Quiche accessible even to complete beginners.
This Ham and Gruyere Quiche serves four people perfectly and takes just 45 minutes start to finish. The result is a golden, puffy quiche that’s custardy in the center with a satisfying crunch from the crust.
Nutrition Comparison
| Nutrient | Ham and Gruyere Quiche (per serving) | Average Store-Bought Quiche (per serving) |
|---|---|---|
| Calories | 410 | 480 |
| Protein | 18g | 12g |
| Fat | 32g | 38g |
| Carbs | 14g | 26g |
| Sodium | 640mg | 820mg |
| Calcium | 380mg | 250mg |
What You’ll Need for Your Ham and Gruyere Quiche
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Pre-made pie crust | 9-inch | Refrigerated, not frozen |
| Eggs | 4 large | Room temperature |
| Heavy cream | 1 cup | Don’t substitute with half-and-half |
| Whole milk | ¼ cup | 2% works in a pinch |
| Cooked ham | 1 cup | Diced into ¼-inch cubes |
| Gruyere cheese | 1½ cups | Freshly grated (about 6 oz) |
| Yellow onion | ¼ cup | Finely diced |
| Fresh thyme | 1 tablespoon | Leaves only, stems removed |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | Freshly ground |
| Nutmeg | Pinch | Freshly grated if possible |
Kitchen Tools
| Tool | Purpose |
|---|---|
| 9-inch pie dish | For baking the quiche |
| Large mixing bowl | For the egg mixture |
| Medium bowl | For holding prepped ingredients |
| Whisk | For combining ingredients |
| Cheese grater | For the Gruyere |
| Cutting board | For prep work |
| Sharp knife | For dicing ham and onion |
| Measuring cups and spoons | For accurate measurements |
| Baking sheet | To catch any overflow |
| Timer | To track baking time |
| Oven mitts | For handling hot dishes |
Possible Substitutions
- Gruyere cheese: Swiss cheese or Emmental works well
- Heavy cream: Crème fraîche (for extra richness)
- Ham: Cooked bacon or pancetta (about 6 slices, cooked and crumbled)
- Fresh thyme: 1 teaspoon dried thyme
- Pre-made crust: Homemade crust if you have a trusted recipe
Detailed Step-by-Step Instructions for Ham and Gruyere Quiche
Preparation Phase (10 minutes)
- Gather all ingredients and tools
- Place all ingredients on your counter
- Make sure you have all necessary tools ready
- Read through the entire recipe once before starting
- Preheat your oven
- Set your oven to 375°F (190°C)
- Allow at least 10 minutes for it to fully preheat
- Position the rack in the middle of the oven
- Prepare the pie crust
- Remove the pre-made pie crust from the refrigerator
- Let it sit at room temperature for 10 minutes (this prevents cracking)
- Gently unroll the crust if it comes rolled
- Grate the Gruyere cheese
- Use the large holes of a box grater
- Grate directly onto a plate or into a bowl
- Measure 1½ cups after grating (about 6 oz)
- Freshly grated cheese melts much better than pre-shredded
- Prepare the ham
- Place ham on a clean cutting board
- Using a sharp knife, cut into ¼-inch cubes
- Aim for uniform pieces so they cook evenly
- Measure 1 cup of diced ham after cutting
- Prepare the onion
- Cut the onion in half and peel off the skin
- Place flat side down on the cutting board for stability
- Dice into small pieces (smaller than the ham)
- Measure ¼ cup after dicing
- Prepare the thyme
- Hold the stem at the top with one hand
- With the other hand, pinch the stem and slide your fingers down to strip off the leaves
- Discard the stems
- Measure 1 tablespoon of leaves
Assembly Phase (10-15 minutes)
- Prepare the pie dish
- Lightly grease the pie dish if it’s not non-stick
- This helps prevent sticking and makes serving easier
- Install the pie crust
- Carefully place the pie crust over the dish
- Gently press it down into the center first
- Work your way outward, pressing the dough against the bottom and sides
- Do not stretch the dough (stretching causes shrinking during baking)
- Form the crust edge
- Trim any excess dough that hangs more than ½ inch over the edge
- Fold the edge under itself to create a thicker border
- Crimp the edges using your fingers or a fork
- For finger crimping: use index finger of one hand and thumb and index finger of other hand
- Pinch and push to create a wavy pattern
- For fork crimping: press tines of fork all around the edge
- Create the cheese base layer
- Sprinkle half of the grated Gruyere (¾ cup) evenly over the bottom of the crust
- Make sure it covers the entire bottom
- This cheese layer helps prevent the crust from getting soggy
- Add the ham and onion layer
- Distribute the diced ham pieces evenly over the cheese
- Sprinkle the diced onions over and among the ham
- Try to create an even layer so every bite has some ham and onion
- Add the herbs
- Sprinkle the thyme leaves evenly over the ham and onion layer
- Use your fingers to break up any clumps of thyme
- Add the remaining cheese
- Sprinkle the remaining ¾ cup of Gruyere over everything
- Ensure even coverage
- Prepare the egg mixture
- Crack the 4 eggs into a large mixing bowl
- Check for any shell fragments and remove them if present
- Add 1 cup of heavy cream and ¼ cup milk to the eggs
- Add ½ teaspoon salt, ¼ teaspoon pepper, and a pinch of nutmeg
- Whisk the egg mixture thoroughly
- Whisk for 30-45 seconds until:
- The mixture is completely uniform in color (no streaks of egg white)
- It looks slightly frothy
- All seasonings are fully incorporated
- Whisk for 30-45 seconds until:
- Pour the egg mixture into the crust
- Pour slowly from one side, letting it flow across the fillings
- Use the whisk to hold back the thicker parts if needed
- Stop pouring when the liquid reaches about ¼ inch below the crust edge
- If you have extra mixture, you may not use it all (depends on the depth of your pie dish)
- Check for distribution
- Look at the quiche from above to ensure fillings are evenly distributed
- Gently use a fork to redistribute ham or cheese if needed
- Carefully tap the dish on the counter 2-3 times to remove air bubbles
Baking Phase (25-30 minutes)
- Prepare for baking
- Place the pie dish on a baking sheet
- The baking sheet catches any overflow and makes the quiche easier to handle
- Initial baking
- Place in the preheated 375°F (190°C) oven
- Set a timer for 15 minutes
- During this time, the crust will begin to set and the filling will start to firm up
- Reduce temperature and continue baking
- After 15 minutes, without opening the oven, reduce temperature to 350°F (175°C)
- Continue baking for 10-15 minutes more
- Total baking time will be 25-30 minutes
- Check for doneness
- The Ham and Gruyere Quiche is done when:
- The center is mostly set but still jiggles slightly when gently shaken
- The edges are golden brown
- A knife inserted 1 inch from the edge comes out clean
- The center should reach 160°F on an instant-read thermometer if you have one
- The Ham and Gruyere Quiche is done when:
- Monitor the crust
- If the crust edges begin to brown too quickly (check at the 15-minute mark):
- Remove quiche from oven briefly
- Cover just the crust edges with strips of aluminum foil or a pie shield
- Return to oven to continue baking
- This prevents burning while the center finishes cooking
- If the crust edges begin to brown too quickly (check at the 15-minute mark):
Cooling and Serving Phase (5-10 minutes)
- Remove from oven
- Use oven mitts to remove the baking sheet with the quiche
- Place on a heat-resistant surface or cooling rack
- Be careful as both the quiche and pan will be very hot
- Allow the quiche to rest
- Let the Ham and Gruyere Quiche rest for at least 5-10 minutes before cutting
- This resting period allows the custard to fully set
- The quiche will be too soft to cut cleanly if sliced immediately
- Cut into portions
- Use a sharp knife (serrated works best) to cut into wedges
- For clean slices:
- Wipe the knife clean between cuts
- Use a gentle sawing motion for the crust
- Press straight down through the filling
- Serve the quiche
- Use a pie server or spatula to lift each slice
- Serve warm or at room temperature
- Garnish with fresh thyme sprigs if desired
- A simple side salad pairs perfectly with Ham and Gruyere Quiche
Troubleshooting Your Ham and Gruyere Quiche
| Problem | Cause | Solution |
|---|---|---|
| Soggy bottom crust | Filling too wet or not baked long enough | Pre-bake (blind bake) the crust for 10 minutes before adding filling |
| Cracked or curdled custard | Overbaking or oven temperature too high | Remove from oven when center still has a slight jiggle |
| Crust shrinking during baking | Dough stretched during placement or not chilled | Don’t stretch dough; chill the shaped crust for 15 minutes before filling |
| Filling too runny after cooling | Not enough cooking time or incorrect ratio of eggs to liquid | Bake until knife inserted 1 inch from edge comes out clean; check your measurements |
| Burnt edges on crust | Oven too hot or positioned too high in oven | Cover edges with foil for last 10-15 minutes of baking |
| Quiche sticking to the pan | Pan not greased or scratched non-stick surface | Lightly grease the pie dish before adding crust |
Delicious Variations for Your Ham and Gruyere Quiche
Try these tasty twists on our classic Ham and Gruyere Quiche:
- Mediterranean Ham and Gruyere Quiche: Add ¼ cup sun-dried tomatoes, ½ cup spinach, and substitute half the Gruyere with feta
- Caramelized Onion and Gruyere Quiche: Replace ham with 1 cup caramelized onions (cook onions on low heat for 20-25 minutes until golden)
- Crustless Ham and Gruyere Quiche: Skip the crust entirely for a low-carb version (grease dish well and reduce cooking time by 5 minutes)
- Mini Ham and Gruyere Quiches: Use a muffin tin with cut-out rounds of pie crust for individual servings (bake for 15-20 minutes total)
- Smoked Ham and Gruyere Quiche: Use smoked ham for extra flavor depth
Storage & Reheating Instructions
- Refrigerator: Store leftover Ham and Gruyere Quiche covered in the refrigerator for up to 3 days.
- Freezer: Freeze individual slices, wrapped tightly in plastic wrap and foil, for up to 2 months.
- Reheating from refrigerated:
- Place in a 325°F oven for 10-15 minutes
- Cover loosely with foil to prevent over-browning
- Reheating from frozen:
- Thaw overnight in the refrigerator
- Heat in a 325°F oven for 20 minutes
- Cover with foil for the first 15 minutes
- Microwave option:
- In a pinch, microwave for 1-2 minutes on medium power
- Note: the crust won’t stay as crisp with this method
Safety Notes & Tips for Ham and Gruyere Quiche
- Egg safety: Make sure the quiche reaches an internal temperature of 160°F to ensure eggs are fully cooked.
- Raw dough warning: Never taste raw dough or batter containing uncooked eggs.
- Hot dish handling: Always use oven mitts when removing the quiche from the oven.
- Pre-cooked ham: Ensure you’re using fully cooked ham, not raw ham.
- Serving temperature safety: Ham and Gruyere Quiche can be served warm or at room temperature, but don’t leave it out for more than 2 hours to prevent bacterial growth.
Pro Tips for the Perfect Ham and Gruyere Quiche
- Cold ingredients: Keep everything refrigerated until ready to use for the flakiest crust.
- Rest before cutting: Let the quiche rest for at least 5 minutes before slicing for cleaner cuts.
- Add an herb crust: Mix 1 teaspoon of dried herbs into your pie crust for extra flavor.
- Watch for doneness: The center should jiggle slightly when done, not be completely firm (which means it’s overcooked).
- Make ahead: This Ham and Gruyere Quiche can be made the day before and reheated for a stress-free meal.
- Cheese grating tip: Gruyere is easier to grate when cold, straight from the refrigerator.
- Onion prep: If you’re sensitive to cutting onions, chill them for 15 minutes before chopping to reduce tears.
Looking for more ham-based recipes? Check out our creative ham ideas for other ways to use leftover ham. And if you love the cheese and ham combination in this Ham and Gruyere Quiche, don’t miss our famous Ham and Green Onion Cheese Ball for your next gathering!
