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Close up image of a vegetable and ham baked quiche on table linen.

Ham and Gruyere Breakfast Quiche

Easy ham and cheese breakfast quiche recipe made with a homemade pie crust, deli ham, gruyere, mushrooms, and spinach.
Course Breakfast, brunch, dinner, lunch
Cuisine American, French
Servings 8 servings
Author Jenn


Quiche Filling

  • 1 tablespoon unsalted butter
  • 1 cup yellow onion chopped
  • 1 cup baby bella mushrooms chopped
  • ¾ cup heavy cream
  • 6 large eggs
  • 1 cup gruyere cheese grated
  • 1 tablespoon dijon mustard
  • ½ teaspoon black pepper
  • 1 cup applewood smoked deli ham cut into ½ inch squares
  • 1 cup baby spinach chopped


Prepare Pie Crust

  • Make pie dough the night before or a few hours prior to making the quiche. The dough needs to chill in the refrigerator for at least 1 hour before rolling out and partially baking. See recipe link above in the ingredients.

Roll out Dough and Line Pie Pan

  • Place dough on a lightly floured work surface. Roll out one 9 inch dough crust (half of the dough recipe). Rotate dough rolling outward from the center until it is reaches about 12 inches in diameter. Carefully lift the dough and lower into a 9 inch pie dish. Gently press the dough into the pan with your finger tips. Fold any excess overhang underneath itself. Crimp the edges and prick the bottom of the crust all over with a fork.
  • Place the lined pie dish in the fridge for about 30 minutes or cover with plastic wrap and refrigerate over night or up to 5 days.

Par Baking Pie Crust

  • Preheat the heat oven to 375 F ( 190 C) and place the prepared pie pan on a cookie sheet. Transfer to the lowest rack of the oven and bake for 15-17 minutes.
  • Carefully lift the paper or foil filled with weights from the pie and place it back in the oven for 2-3 more minutes of baking. Let par-baked crust cool for about 10 minutes.  Leave oven at 350 F (190 C) for baking the quiche.

Prep Mushrooms and Onions

  • Add 1 tablespoon of butter to a medium skillet on medium low. Add chopped onions and mushrooms and sauté until lightly golden and softened (4-5 minutes). Set aside to cool slightly.

Make Filling

  • In a large bowl hand whisk together eggs and heavy cream until well combined. Stir in the dijon, pepper, and gruyere cheese.
  • Sprinkle half of the ham, onions, mushroom, and chopped spinach into the bottom of the pie crust. Pour half of the cream mixture on top. Repeat with the remaining ingredients.

Bake Quiche

  • Place quiche on a medium baking sheet lined with parchment paper. Place on the middle rack of the oven. Bake for 45-50 minutes until the center is just about set. If crust is browning too much cover lightly with tented aluminum foil.
  • Place quiche on a wire rack to cool for 10-15 minutes before slicing and serving. Option to let cool completely before serving as well.


  1. Make Dough Ahead:Homemade pie dough can be prepared ahead of time wrapped in plastic wrap and stored in the refrigerator for up to 5 days. Option to store in the freezer for up to 3 months.
  2. Quiche Without Par Baking Crust: I have made this quiche without partially baking the crust. Simply line pie pan with pie dough, refrigerate dough for 30 minutes to firm. Fill pie dough and bake for an additional 10 minutes. The only risk is slightly over baking filling, but I haven't had that problem. The bottom crust is still well baked just slightly softer than top crust.
  3. Make Quiche Freeze Instructions:  Make sure to let the baked quiche cool completely, then cover tightly with two layers of aluminum foil and freeze for up to 3 months. To serve, thaw the frozen quiche in the refrigerator or on the counter at room temperature. To reheat,  bake at 350 F (180 C) for  about 20-25 minutes.