You’ve created the perfect holiday ham, but there’s just one problem...you have a ton of leftovers on your hands. You can only eat so many ham sandwiches and need something fresh. Does this sound like you? If so, you’ll want to bookmark my Ham and Cheese Quiche!
This recipe uses leftover ham, cheese, and a frozen pie crust for the ultimate easy meal. Quiche is a great hearty breakfast option, but you can also serve it for a simple dinner. Bonus: My Ham and Cheese Quiche can be frozen for months!
Ham and Cheese Quiche | Heath Riles BBQ
The best thing about my Ham and Cheese Quiche is that you can customize it to fit whatever you have on hand. Sausage, bacon, nibbles of cubed cheese, leftover asparagus, and even sauteed veggies can create a luscious meal.
This is a great way to ensure that nothing goes to waste, giving you a chance to try new combinations. My Ham and Cheese Quiche is an excellent addition to any brunch, family breakfast, or potluck.
This recipe comes together with just 10 simple ingredients. Here’s what you need to add to your shopping cart.
- Eggs. Eggs are a great source of protein, giving you a filling breakfast that doesn’t require choking down a chalky shake.
- Heath Riles BBQ Garlic Butter Rub. This tasty rub contains multiple notes of garlic, butter, salt, and pepper. You can use it on veggies, pork, chicken, beef, or to season casseroles. It’s a great alternative to your standard salt and pepper.
- Half-and-half. Half-and-half is simply milk mixed with a bit of cream. It’s lighter than cream yet richer than milk, giving your quiche a fluffy texture.
- Dijon mustard. A hint of mustard goes a long way! The sharp taste of Dijon mustard pairs well with mellow half-and-half, eggs, and cheese. Trust me, this will be your new secret ingredient.
- Pie crust. To keep things simple, I used a frozen pie crust. If you prefer, you can use a homemade variety or one from the refrigerated section.
- Ham. I used leftover glazed ham from the holidays. This gave the quiche so much texture and added a taste of holiday nostalgia. You can use whatever protein you have on hand. Bacon, sausage, turkey, or ham are all great options.
- Shallot. Shallots are like smaller, sweeter onions. They add so much flavor to any dish, especially quiche. Pro tip: Dice your shallot ultra-fine to get a taste in every bite.
- Shredded cheese. For this recipe, I used shredded Cheddar cheese. You can use whatever blend you have on hand. Swiss, gruyere, pepper Jack, and American cheese are all great substitutions.
- Parsley. A dash of herbs gives the quiche a beautiful color and earthy flavor. If you’re feeling extra fancy, give your Ham and Cheese Quiche a parsley garnish.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I cooked this Ham and Cheese Quiche on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the potatoes a rich, deep flavor that tastes authentic. This charcoal burns hot and fast!
The Process for Making Ham and Cheese Quiche
You’ll find a detailed demonstration of this recipe within the video and recipe card. For now, here’s a quick rundown of how I threw this Ham and Cheese Quiche together.
- Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 375℉.
- Make the filling. To start, I cracked four eggs in a mixing bowl and whisked until light and fluffy. Then, I added Heath Riles BBQ Garlic Butter Rub, half-and-half, Dijon mustard, and flour. I mixed the ingredients until homogeneous, then set them to the side.
- Prepare the pie crust. Next, I removed the packaging from my frozen pie crust and poked tiny holes in the bottom and sides. This gives the ingredients room to breathe, creating an ultra-crispy crust.
- Add meat and veggies. I sprinkled my diced ham, shallot, and cheese into the pie crust. You can get creative with this step and add any meat, veggies, or cheese you have lying around. The sky is the limit!
- Assemble the quiche. I added the parsley to the egg mixture, then gently poured it over the pie crust.
- Start cooking. I set the Ham and Cheese Quiche on the Traeger Ironwood XL and let it cook until set. My quiche had a total cook time of 45 minutes. Be sure to watch the video to learn how I know exactly when my quiche is done. The only thing left to do was let it cool and serve.
The Ham and Cheese Quiche came off the pit with the perfect kiss of smoke. The fresh herbs paired well with the gooey cheese and savory ham. This quiche is a winning option for any brunch table!
Serving Suggestions for Ham and Cheese Quiche
My Ham and Cheese Quiche would be delicious paired with a pan of freshly baked cinnamon rolls, hot coffee, orange juice, and hashbrowns. Or, serve it on its own for a make-ahead option.
You can store your leftover Ham and Cheese Quiche in the fridge for up to 4 days or freeze it for up to 4 months.