Ham and Herb Quiche
This cheesy Ham and Herb Quiche with fresh rosemary, thyme, and parsley will steal the spotlight for your Easter brunch.
When I think of Easter, I automatically think of brunch.
As far as holidays go, Thanksgiving and Christmas are all about dinner, but Easter seems like it’s all about the brunch.
Or maybe because when I think of Easter, I think of spring, which makes me think about spring vegetables and fresh herbs, which makes me think about brunch.
For Easter, I usually make both ham and lamb to satisfy everyone. I’ve always chosen the lamb, but this time I wanted to tackle the ham, a meat I don’t always reach for. After all, cooking is about expanding your horizons.
Going back to brunch, I started thinking about eggs, which got me thinking about quiche. And that’s how this Ham and Herb Quiche was born (see how my mind works? It’s all about connecting the dots).
If you thought regular quiche was boring, the addition of fresh herbs paired with the saltiness of the ham really kicks the flavor up a notch as they add a whole new dimension to brunch.
Adding fresh herbs to your recipes really livens them up. I didn’t grow up eating them in my food as my parents either used dried herbs or no herbs at all.
Now that I’ve tasted fresh herbs as an adult, I love using them to brighten up my meals.
I have a bit of a confession – quiche was never my favorite food to eat growing up.
Why did I make a ham and herb quiche then? Because I’ve learned over the past year or so that the dishes I thought I hated as a kid are dishes that I love as an adult – chicken pot pie, Brussels sprouts, pork.
I’m so glad I gave quiche another chance because I’m in love with it.
The combination of fresh rosemary, thyme, and parsley really made my taste buds sing (ok that’s probably very cliché to say, but I couldn’t stop eating it).
Next on my list to remake are meatloaf and scrambled eggs (yes, scrambled eggs. Don’t ask). I bet I can make myself love those dishes by using fresh herbs.
For this recipe, I used a 9-inch tart pan with a removable bottom to give it some wow factor for presentation. All you have to do is press the pie dough into the pan ridges.
However, you are welcome to use a regular 9-inch pie plate and ruffle the edges a bit for presentation.
I can guarantee one thing – no matter what it looks like, this quiche will not last long.
More Quiche Recipes
Enjoyed this quiche? Here are more quiche recipes:
Still have leftover ham? Check out my Ham and Cheese Soup, Baked Eggs with Ham and Cheese, and Ham and Cheese Waffles.
Ham and Herb Quiche
This cheesy Ham and Herb Quiche with fresh rosemary, thyme, and parsley will steal the spotlight for your Easter brunch.
Ingredients
- One 9-inch pie crust, unbaked (homemade or store-bought)
- 1 cup diced cooked ham
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375F. Line a 9-inch tart pan or pie plate with the pie crust and place on a baking sheet. Line with foil on top then fill with pie weights or dried beans. Bake for 10 minutes.
- Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
- While the crust is baking, prepare the filling. In a large bowl, mix together the ham, onion, rosemary, thyme, and parsley. In another large bowl or measuring cup, whisk together the eggs, milk, cream, salt, and pepper.
- Once the crust has finished baking, sprinkle the cheese evenly over the crust. Top with the ham mixture then pour the egg mixture over top. Bake for 35-40 minutes or until top is golden brown, doesn’t jiggle when moved, and a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
What a gorgeous quiche, Carla! This would be perfect on Easter morning!!
Yes it would be. Thanks Liz!
I’m the same way – I didn’t grow up eating fresh herbs at all. It was only dried in our household, other than the ONE time my Dad made a recipe with fresh rosemary, but accidentally used WAYYYYY too much and it sort of turned me off to rosemary for about 20 years. But now, I must must must have at least a few fresh herbs (including rosemary) on hand at all times, as I use them every single day! Love the sound of Shenandoh Growers’ ethical business practices, and this quiche is just beautiful!
I can see how too much rosemary could be a bad thing! Thanks Lori
Add some sage and you would have a folk song.
Ha! Yes I would ;)
Great looking quiche. I’ve started using more fresh herbs. It really does brighten up a dish.
Yes they really do! Thanks Barbara.
Incredibly delicious! Quiche is a family favorite around here and I love the fresh herbs!
My mom loves quiche and is probably wondering why I don’t make it more often haha thanks Miss!
I love quiches for holiday breakfast/brunch. They’re different than a typical non-holiday breakfast, so they feel special, and they can so easily be made ahead and reheated that morning.
Oh yes, quiche can easily be reheated if you’re planning ahead! It also makes great leftovers as I had some for lunch later that week.
What an amazing looking quiche! Beautiful photos too!
Thanks Miriam!
This quiche sounds marvelous. A beautiful way to start the Easter holiday. Pinned for later. xo, Catherine
Yes, it’s a great way to start Easter morning! (or afternoon I guess if it’s brunch? Lol) Thanks, Catherine!
I didn’t grow up eating food made with fresh herbs. It was a REVELATION once I did. And now I can’t be without them. Love this tart, Carla! Such a classic, delicious recipe for Easter and springtime.
Yes, a total revelation! It makes me wonder why I even still have dried herbs in my pantry ;) Thanks, Lindsey!
What a beautiful beautiful quiche!
Thanks, Rachel!
I did quiche on Christmas morning and I had forgotten how amazing it is! The fresh herbs make this so pretty and I’m sure, totally delicious. Pinning :)
Hey this quiche would work for any holiday, including Christmas ;) You could even use leftover ham from Christmas/Easter too. Thanks, Valerie!
Ooh I love a good quiche. Wish I had a slice of this now!
Thanks, Thalia!
Fresh herbs are a staple in my kitchen! I always stock up on them. I would rather have them, not use them and they go bad then not have them at all! Quiches are totally my jam (love anything eggy!) So I am all over these! Pinned!
Thanks, Taylor!
I love quiches and I make them for my family all the time, even though this recipe is so particular it looks so refreshing!
You can always change up this quiche recipe to use your favorite herbs :) Thanks, Yelena!
Easter and Quiche just go together. This looks fabulous!
Thanks, Leslie!
Can you use monteray jack cheese or a light white cheddar? I am not a huge fan of sharp cheddar.
Thank you!
Yes, you can customize the cheese to your liking.
I love quiche!! However, a 9 inch inch one is just too many servings for me. I would like to try your recipe for the 6 inch pie crust and then proceed to making a quiche. I need your help. Would I cut the ingredients for a 9 inch quiche in half or do you think into thirds?
I haven’t tried it, so I’m not sure. I’d start with cutting it in half. If you do have leftover filling, you can bake the extra alongside it in a ramekin or two.
Only 2 eggs?? That doesn’t seem like enough.
Except it is enough for a 9 inch quiche.
Great recipe but I made it without the crust for less calories. Thanks for posting.
Glad the quiche filling worked for you!