Ham & Cheddar Quiche

For some reason, up until recently I was never inspired to make a healthy quiche. It’s a dish I’ve loved for ages; I mean, what is there not to love? Creamy eggs baked in a buttery pie crust with whatever add-ins you’d like. Rich and indulgent, quiche – for me – was relegated to the category of food to enjoy every once in a blue moon instead of a homemade staple.

The turning point was when I came across this olive oil press-in quiche crust from Once Upon A Plate.

I subbed in whole wheat pastry flour for the all-purpose, and was pleasantly surprised at how easy it was to press the dough into a pie plate. No rolling out dough and painstakingly transferring it to a pie plate for this recipe, folks… just use your fingertips to press the dough onto the bottom and up the sides.

Easy peasy.

As for the filling, I winged the egg-milk ratio and ended up happy with the result (plus, it fit perfectly into my pie plate without overflowing). I tossed in some cubed ham and cheddar, but you could use any ingredients that float your boat.

The baked quiche will puff up in the oven, but the filling will deflate & settle after cooling for a few minutes.

Quiche is really quite versatile. You can serve it hot, at room temperature, or chilled… and leftovers are delicious. Quiche is perfect for breakfast (with a side of fresh fruit), lunch (with a green salad), or dinner (accompanied by salad & roasted potatoes) and is a great addition to any potluck get-together.

With this quiche, I think I successfully made a healthy & tasty version of the classically decadent dish. The whole wheat olive oil crust is much lighter than the typical butter-laden crust, and 1% milk takes the place of fattening cream or half-and-half.

All of the flavor and texture is still there, though! Crisp crust, creamy filling, sweet ham, and sharp cheddar… yum.

If you do decide to serve the quiche hot, the cheddar will be melty and gooey – which is tough to beat – but honestly, I prefer quiche at room temperature.

I could go for a slice right about now!


Ham & Cheddar Quiche

by Lauren Zembron (crust adapted from Once Upon A Plate)

Prep Time: 15 minutes

Cook Time: 30 minutes

Keywords: bake breakfast entree eggs cheese ham French

Ingredients (8 servings)

  • 1 cup whole wheat pastry flour
  • 1/4 tsp Kosher salt
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 3 large eggs, preferably organic
  • 1 cup 1% milk, preferably organic
  • 6 oz cubed thickly sliced cooked ham
  • 4 oz cubed sharp cheddar cheese
  • Kosher salt, to taste
  • freshly ground black pepper, to taste


Preheat oven to 400°F.

Combine flour and salt in a medium bowl. Add in the water and olive oil and stir just until combined. Lightly knead the dough in the bowl just until it comes together (don’t overwork the dough).

Press the dough into – and up the sides of – a 9 inch pie plate (in as even a layer as possible).

In a large mixing bowl, whisk together the eggs and milk until well-combined. Season with salt & pepper and pour into the dough-lined pie plate. Make sure the egg mixture does not reach the very top of the pie plate. Scatter the diced ham and cheese evenly over the filling.

Bake quiche for 30-35 minutes or until set, lightly golden, and a knife inserted into the center comes out clean. Let cool at least 10 minutes before serving. I prefer quiche at room temperature, so I let mine sit on a wire cooling rack for about 1 hour.

Nutritional Information Per Serving:

234.3 calories, 14.4 grams fat, 4.8 grams saturated fat, 2 grams fiber, 12.1 grams protein

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21 thoughts on “Ham & Cheddar Quiche

  1. I made my mom a quiche last year for mothers day and that was about the last time I’ve made one. They are so delicious though so I’m not sure why I don’t make them more often.

    PS- I know I asked you this before but did you ever firm up your plans for the weekend of the 25th? I would absolutely LOVE to see you when I’m in town for the weekend. If you happen to be around and free, we should definitely make plans!

    Take care girl!

    1. Hey! We have a wedding that weekend in which John is a groomsman, so we have rehearsal festivities starting at 4:30 Friday afternoon. So sorry I won’t be around for the second weekend you’ll be up here :(. Have a blast, though!

  2. This looks so tasty! I’m curious to try out this crust. I’ve always thought of quiches as a bad-for-you type food. Good to know they can be lightened!

  3. I’m a big fan of the spinach ricotta pie from the Moosewood cookbook but always put it in a store bought crust. I tried this crust last night and can attest to how incredibly easy it is to work with. I chose to roll it out and there was absolutely no sticking and it cost pennies to make as opposed to the 5 dollar whole wheat crusts at Whole Foods. I may add a little more salt to it next time but it was really tasty and easy.

    1. I’m so glad the crust worked out well for you! I will have to try it out with that spinach ricotta pie (I have the Moosewood cookbook, but haven’t made the pie yet).

  4. This recipe is calling out my name! So simple to make for such a beautiful presentation! I only ever keep skim milk on hand though…do you think that would affect the filling’s creaminess? I’ve run into problems in the past using nonfat milk as a sub, but would really love to give this recipe a try!

      1. I tried it with the skim milk, and subbed feta for the cheddar and also added sundried tomatoes. It came out great and the crust was extremely easy to work with! Thank you!

  5. My 4-year-old daughter asked if we could have quiche this week for dinner one night. She’s typically a picky eater, so I was happy to oblige as long as I could find a healthy recipe. I found this on Healthy Aperture and can’t WAIT to make it – looks so easy and healthy. Thanks!

  6. Made this recipe the other night for supper. We just used what add-ins we had on hand ~ diced onion, cooked corn kernels, grated smoked gouda and parmesan. It was a hit. I’m trying it again today, but as a sweet quiche. We used vanilla, cinnamon and raisins as add-ins. It’s baking now. If I had thought ahead, I prob would have even subbed coconut oil for the olive oil for a sweeter taste. I’ll be using this recipe for a church brunch this weekend as well. Thanks for sharing!

  7. Great recipe. I add finely chopped kale to everything and it works great here too. I also add just a pinch of organic grainy mustard for taste! A gluten free crust will also ramp up your health factor! The egg milk ratio was perfect and even worked well with my soy milk substitute.

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