This gluten free Ham and Cheese Quiche is perfect for brunch but is hearty enough for dinner. Full of ham, bacon and cheese, it’s a protein packed meal full of smoky flavor – a sure crowd pleaser.
This is a sponsored post written by me on behalf of Hormel Foods for IZEA. All opinions are 100% mine.
September is approaching, which means it’s almost National Family Meals Month. Eating meals as a family has always been a big part of my life. When I was growing up, my family had dinner together at the table almost every night. There were a few nights here and there where someone had a meeting or we had school activities during dinner hours as teenagers. But for the most part, we ate when everyone was home for dinner. So some nights we ate at 5:00 and other nights at 7.
Gluten Free Blueberry Sweet Rolls – perfect for brunch!
Now as an adult, I apply those same values I had growing up to my family. We eat meals together every night. Not only do we eat dinner together, but we also eat breakfast and lunch as a family. It’s such an important time to gather together.
“Family meals eaten at home have been proven to benefit the health and wellness of children and adolescents, to fight obesity, substance abuse and to make families stronger – creating a positive impact on our communities and our nation as a whole”.
You can read more about National Family Meals Month here
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One family meal that we had growing up was quiche, which was the inspiration for this ham and cheese quiche. We often had it for Christmas and Easter brunch, so it was one of those special dishes that really spoke ‘family’ to me. This easy quiche recipe is a spin on my bacon and swiss quiche. Although that one is still my favorite, it’s always nice to switch it up every once in a while.
Looking for something to go with quiche? Gluten Free Cinnamon Coffee Cake is the answer!
If you’re not in love with quiche like I am, you have probably been eating one that doesn’t have the right egg:milk ratio. The French perfected it long ago with their one part egg to two parts milk ratio. In other words, half a cup of milk is used for every egg. 3 eggs, 1 1/2 cups milk is the perfect mixture to get you that silky smooth custard that’s crazy good.
Many recipes that I’ve seen on Pinterest just call for way too many eggs that will leave you disappointed. Try it my way and you’ll never go back!
In this gluten free ham and cheese quiche recipe, I used Hormel Cure 81 ham steak. It’s already cooked so it’s a quick option for weeknight meals and it’s perfect for dicing up into the quiche. Cure 81 hams are the best hand-picked hams that are perfect for any night.
This easy ham and cheese quiche is really for the meat lovers since it’s so full of ham and bacon. It’s hearty enough to serve for dinner or it would be a great addition to your brunch menu. No matter what time of day you eat it, sit down with your family and enjoy!
Visit Hormel Foods for more Easy Recipe Ideas.
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Ingredients
- 1 9-inch gluten free pie crust, par baked*
- 1 C Cure 81 ham, diced
- 4 slices bacon, cooked and crumbled
- 1 1/2 C cheddar cheese, shredded
- 1 Tbsp gluten free all purpose flour (or regular)
- 3 eggs
- 1 1/2 C milk
- 1/8 tsp fresh ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Add the diced ham and bacon to the par-baked pie crust, spreading evenly across the bottom.
- In a small bowl, toss together the cheese and flour so the cheese is coated and sprinkle over the meat in the pie crust.
- In a large measuring cup, whisk together the eggs, milk and pepper. Pour over the meat/cheese and bake at 350 degrees for 40-55 minutes. When done, the middle will still be slightly jiggly, which is ok. It will set up as it sits. Let the quiche sit for at least 15 minutes before slicing and serving.
Recipe Notes
* Directions for my par-baked crust can be found here in the Coconut Cream Pie recipe directions.
Baking times can vary greatly depending on your oven. I just got a new oven with a convection option and it took 45 minutes and I probably could have taken it out 5 minutes sooner. In my old oven, it took a full 55 minutes.
Michelle @ A Dish of Daily Life says
Your quiche looks wonderful Sharon! My kids love quiche, so I’ll be trying this out for a back to school dinner and then they can have the leftovers in the morning! We’re a big leftover family! 🙂 We try to eat dinner together as much as possible. I forsee it actually getting easier this year, because I will have two in high school, only doing high school sports. It’s the sports schedule (and my oldest being in private school) that wreaked havoc on the family dinner. My oldest is off to college in another week!!
Sharon says
I remember how crazy our schedule was when I was in high school between sports for me and my brother, activities for my younger sister and my dad’s work meetings. We used to eat together as often as possible so some nights it was 4:45 and other nights it was 7:00. That’s great your schedule should be getting a little easier 🙂
Cathy Pollak ~ Noble Pig says
Oh I want this to happen in my kitchen very soon.
katiepie says
it would be nice to include directions for a par-baked crust, instead of providing useless links. so thanks for that.
Sharon says
There actually are directions for the par-baked crust that the link directs you to in the Notes section of the recipe. I really hope that you are not as unpleasant in real life as you are online. Thanks for taking the time to comment. Have a glorious day ☀️
Gwen says
Omg. Why are people so rude? You handled that well! 🙂
Kate says
Love this recipe, Sharon! We are big quiche eaters. Would love for you to link this with us at http://www.akreativewhim.com/100-happy-days-18. Also- do you have a post with Izea tips? I can’t get the hang of it!
Sharon says
Thanks Kate! And as far as Izea goes, I don’t have a post with tips. I actually haven’t worked with them in a few months, unfortunately. My contact there left the company.
Wendy says
What is the herb you have sprinkled on top, I don’t see it in the ingredient list. Thank you
Sharon says
It’s just a bit of fresh Italian parsley – it’s not necessary, just for garnish to make the quiche look a little prettier 😉
But you can serve it with parsley if you’d like!
Wendy says
Thank you!
Sharon says
you’re welcome!
Jessica Adkins says
Do you have any tips for turning this base into a crust-less muffin tin version? I made this quiche pie for my Easter brunch and it was a huge hit, but I’m looking for something crust-less so that I can eat it on a more regular basis. Thanks!
Sharon says
Hi Jessica – so glad it was as big of a hit with your family as it is with mine! So, I’ve never made this crustless but you could try baking it right in your pie plate without the crust – just be sure to spray the pie plate really well with non-stick spray. The baking time might also be a little bit shorter.
If you want to go the crustless, mini quiche route, I would bake it in muffin tins (that have been sprayed with non-stick spray) and start checking them around 20 minutes for doneness. I haven’t baked them like that but if that’s how I would try it. Hope that helps!
And now I want to make mini quiches but I just started Whole 30 yesterday 🙁
Nina says
Hi I just wanted to thank you for this recipe! I made it yesterday with turkey bacon instead of ham and added spinach. It was so good, we ate it for lunch and dinner….and I was asked to make it again today! Thank you for sharing ❤️
Sharon says
Thanks for the feedback Nina! The addition of spinach sounds delicious!
Susanne says
Hi. This looks great! Can it be frozen? I would love to do some Christmas cooking ahead of time!
Sharon says
Hi Susanne, I haven’t frozen it (or any quiche) but you can always check out these tips on freezing quiche from WikiHow:
And on Food52, readers suggested baking the quiche first, defrosting it, and then reheating in the oven.
Lori Veldhuis says
Thank you SO MUCH for this recipe– I made it for my Daughter-in-law To Be’s bridal shower, it was absolutely delicious. I have made it three times since; it’s a go-to recipe now. Simply the best. (And I just decided to make for Christmas breakfast, too!) It reheats well too– I actually baked it the day before the shower and reheated that day.
Sharon says
Thanks Lori! We’re having quiche Christmas morning too – though my bacon and swiss one is my Christmas morning go-to 🙂
Howard says
Just letting you know, Sharon – I cooked this recipe but used roll-out regular pie crust from our local grocery chain (baked partway ahead of time) since we’re not worried about gluten-free, and it got rave reviews – my wife and my brother-in-law, who lives with us, both said it was “a keeper” recipe they wanted to have again – I thought I’d have breakfast for a few days, but less than 24 hours later it’s all gone ???? Thanks!
Evelyn L says
Hi Sharon,
Thanks for sharing the recipe! I made it for dinner tonight using leftover ham we made over this weekend. What milk did you use? I used 2% milk and it came out a little watery.
Thanks again!
Sharon says
I usually use 1% milk because that’s what my husband drinks 🙂
Ashley says
Can you use almond milk? I cant have regular milk or soy milk…..
Sharon says
Hi Ashley, I haven’t tried this with almond milk but you might want to try a milk that has a very neutral flavor. Almond cheese probably work here thought.
A Narrow-Minded Woman says
Quiche is one of my all time favorite foods. This one sounds fantastic!
Sharon says
thanks!
Debby says
I’ve been testing quiche recipes this last month for an upcoming brunch with my co workers. This is the absolute WINNER. My husband absolutely loved this quiche. I put green onion on the top thinking that’s what you had (before I read all the reviews). That really added another layer of flavor. The only other thing I changed was I used 3/4 cup 1% milk and 3/4 cup half and half. We were almost out of milk and I had 1/2 and 1/2 from a different recipe. I printed this recipe and know I will use it for other occasions as well. Thank you so much!!!!
Sharon says
Thanks Debby! And using half and half probably made it pretty incredible, I’ll have to try that next time I make it!
Alicia says
For the gluten free grain free crowd out there, I’ve been making quiche crusts with shredded The hash brown crust is delish! Might taste good with this recipe too 🙂