Our Christmas morning tradition is making this quiche as we open gifts and it being the star of our brunch! It's cheesy, creamy, and uses all that leftover holiday ham everyone has in their fridge.

Every Christmas morning I can always count on my mom making a delicious brunch, and this Ham & Cheese Quiche has been the centerpiece of the meal for years. It’s such a great holiday recipe to make because it can be made completely ahead of time and just reheated when it’s time to eat. Sometimes we even assemble it and throw it in the oven right before we open gifts! It takes no time to make and then you just let it cook in the oven until it’s cheesy and set.

Quiches are a great way to start your day because it still gives you a ton of protein and keeps you full until your big Christmas dinner! Eggs are full of so many nutrients and are always a staple in holiday cooking and baking. Visit NCEgg.org to find more facts and holiday recipes!

Here are the Ingredients for this High Protein Veggie Egg Bake:

Veggies - Chives
Seasonings - Salt, Black Pepper
Protein - Eggs, Ham
Dairy - Half & Half, Cheddar Cheese
Pantry - Pie Crust

More Delicious Egg-featured Recipes You’ll Love:

Yield 6-8

Author Casey Cheek

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

Ham & Cheese Quiche

Our Christmas morning tradition is making this quiche as we open gifts and it being the star of our brunch! It's cheesy, creamy, and uses all that leftover holiday ham everyone has in their fridge.

Ingredients

8 large eggs, room temperature
3/4 cup half & half
1 cup shredded cheddar cheese + 1/2 cup for sprinkling (shred the cheese yourself for better results)
1 1/2 cups thick cut ham, diced
1/2 tsp salt
1/2 tsp black pepper
1 unbaked pie crust dough or 1 frozen deep dish pie crust
chives for topping

Instructions

Preheat oven to 375 F.
Whisk the eggs in with the half & half, salt and pepper.
Add in the 1 cup of cheddar cheese and ham. Mix again to combine.
If using a frozen deep dish pie crust, pour the mixture into the pie tin. If using unbaked pie crust dough, follow the package directions to bake the shell first before adding in the quiche filling.
Sprinkle the rest of the cheddar cheese over top the quiche.
Place the quiche on a baking sheet and bake for 40-50 minutes until middle sets and isn't jiggling. If crust starts to get too brown, add tin foil around the edges to prevent.
Let set for 30 minutes before slicing and serving. Sprinkle with chives and enjoy!

Sponsored by the North Carolina Egg Association, in partnership with the NC Department of Agriculture & Consumer Services and the NC Tobacco Trust Fund.