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Ham And Cheese Quiche

French savoury tart made of a flaky pastry filled with an egg base, ham and cheese. This ham and cheese quiche can be enjoy warm or cold and freezes well.
Course: Appetizer, Breakfast, brunch, Main Course
Cuisine: French
Keyword: breakfast, brunch, cheese, egg, french, heavy cream, quiche
Author: Mélanie


  • For a 9 inches pie dish


For the crust

  • a little less than 1/2 cup  butter, softened (cut in cube packed) or 100g
  • 1 and 1/3 cup  flour  or 200g
  • 1 pinch salt
  • 60 ml milk or water if you prefer

For the Quiche filling

  • 1/4 cup scallions, chopped
  • ham, chopped 100g
  • 4 eggs large
  • 1 cup heavy cream or milk
  • 2 handful grated cheese ideally Emmental
  • Salt and pepper to taste


  • Preheat the oven at 350F.

For the crust

  • Mix the butter, the flour and salt together until it is crumbly.
  • Add in the milk or water gradually as you might need a few drops less.
  • Form into a ball and set in the fridge for 20 minutes or so. 
  • Roll the dough on a lightly floured surface.

For the filling

  • Once the pie crust is placed, add the green onions and the ham, spread it so it is heavenly distributed.
  • In a bowl, beat the eggs and add the milk (or heavy cream), add salt and pepper to taste.
  • Pour carefully onto the pie crust. Sprinkle with the cheese.
  • Cook in the oven 30 minutes at 350F.
  • Allow to cool down before serving.