Ham and Goat Cheese Quiche is an easy and delicious breakfast recipe using leftover ham, soft chèvre goat cheese, Parmesan and green onions. The cheesy flavors in this classic dish make for an impressive brunch idea!
Ham & Cheese Quiche Recipe
I used to be intimidated by the idea of making quiches until I started making this Ham and Asparagus Quiche. While quiches are an impressive and delicious brunch idea that anyone would love, it doesn’t mean they are difficult to make. This Goat Cheese Quiche is no exception!
For me, the key to making them so easy is a good store bought pie crust. While homemade pie crust recipes are always the best option, they are somewhat advanced and require more effort than I would like to put into a breakfast recipe most times.
While the Pillsbury pie crusts certainly aren’t your grandmother’s flaky pie crust, they are still good and do the job for this ham and cheese quiche recipe.
How to make Goat Cheese Quiche
- After you decide whether you want to make a mess with a homemade pie crust or take the easy way out using a store bought crust, you will need to press it into a greased quiche pan or pie plate. Poke the bottom of the crust with a fork to prevent the crust from bubbling up too much. Place the quiche pan on a baking sheet and bake at 350 for 15 minutes.
- If the crust shrinks down after this first stage of baking, using your hands, very carefully press the hot crust up a the edges a bit. If the crust shrinks down too much and you don’t do this, your egg mixture will run over the edges of the crust.
- While the crust is baking, in a large bowl, whisk together the eggs, salt, pepper, green onion and diced leftover ham.
- Most likely your goat cheese will be pretty hard from refrigeration, so I find it easiest to microwave it for 30 seconds. This softens it and makes it much easier to spread over the par-baked crust. Spread a nice even layer over the crust, working half way up the sides of the crust. This will prevent your crust from getting soggy too quickly as it creates a barrier between the flaky crust and eggs.
- Top the soft goat cheese with the shredded Parmesan cheese and pour the egg and ham mixture on top. Very carefully move the crust into the oven, trying your best not to tip it and let the eggs run over the crust.
- Slice two Roma tomatoes into 1/4 inch thick slices. Arrange the slices around the edge of the quiche. If you aren’t a big tomato fan, you can leave these off, but they add a nice bright acidity to the otherwise rich ingredients. Sometimes I like to add an additional tomato chopped up with the egg mixture for even more fresh tomato flavor.
- Bake the goat cheese quiche at 350 for 45 minutes, or until it is set. The edges will be just very lightly brown and the center will still be a little jiggly.
- Allow the quiche to rest for at least 10 minutes before serving.
Serving Ham & Goat Cheese Quiche
This cheesy ham quiche is great all on it’s own for a delicious brunch or breakfast. If you want to take it to the next level, serve it with some fresh arugula tossed in just a little olive oil and a crack of sea salt. The fresh greens will be a wonderful compliment to the heavy egg, cheese and cream quiche
Easy Brunch Recipe
If you love a good brunch as much as I do, then you should definitely give this Ham & Goat Cheese Quiche a try. If you aren’t a big goat cheese fan, you can always swap it out for cream cheese, but you will loose the great tangy flavor chèvre provides.
If you need an easy brunch recipe to prepare the day before, check out my Overnight Sausage Egg Casserole or Cinnamon Pecan Overnight French Toast Casserole. They are great make ahead recipes, unlike a quiche. Quiches are best made the same day, but they only take about 10-15 minutes to prep, so it is very doable for even the most hectic morning get together.
More leftover ham recipe ideas!
This ham and cheese quiche recipe uses 1 cup of diced ham. If you made way too big of ham for your lastest holiday gathering, we have got you covered with what to do with leftover ham!
- One Pot Cheesy Ham & Rice Skillet
- Cheesy Hot Ham & Broccoli Crescent Pockets
- Easy Microwave Scrambled Egg Cup Recipes
- Airfryer Ham & Three Cheese Twice Baked Potatoes
- Cheesy Ham & Broccoli Tater Tot Hotdish
- Scalloped Potatoes & Ham
- Single pie crust
- 4 oz. soft goat cheese
- 3/4 c. shredded Parmesan divided
- 5 eggs
- 1 c. heavy cream
- 1/2 tsp. salt
- dash of pepper
- 1/2 c. green onion chopped
- 1 c. cubed ham
- 2 Roma tomatoes
- Preheat your oven to 350°.
- Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 15 minutes at 350°.
- Spread the softened goat cheese over the par-baked crust and top with the Parmesan cheese.
- Whisk the eggs, cream, green onion, ham, salt and pepper together and slowly pour over the ham and cheese mixture.
- Slice the tomato into 1/4 inch thick slices. Arrange the slices around the edge of the quiche.
- Bake for 45-50 minutes at 350° or until the eggs are set. The very center will still be slightly jiggly when moved, but will set as it rests.
- Allow to rest for 10 minutes before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 173mgSodium: 646mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 16g