There must be a gazillion pimento cheese recipes out there, but this is one of my absolute favorites. The easy ham and pimento cheese quiche is truly EASY and so delicious. It transforms the traditional ham and cheese quiche into a Southern style favorite.

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Because it's so easy to whip up, this quiche makes an ideal weekend breakfast or brunch dish. It's perfect for Christmas morning, and because it's so simple and fast, it's easy to make two. And if you're lucky enough to have leftovers, it reheats well for a quick weekday breakfast or lunch.
Pimento Cheese, you ask?
Yes! But we're not talking about the kind that comes in a jar in the non-refrigerated foods at the supermarket. This pimento cheese recipe is a combination of sharp cheddar and jarred, diced pimentos - a Southern staple since around 1908, and generally served on saltine crackers or between two slices of bread. Usually made with cream cheese and mayo, we're skipping those and letting the creamy eggs take their place.
Why you'll love this recipe
- As mentioned, it's fast and easy to put together! We're using easy-to-find ingredients with very little prep involved.
- I opt for pre-diced ham, to save time on chopping.
- Same goes for the pimentos - buy the diced ones that come in a small glass jar.
- Lastly, get the pre-made pie crust in the refrigerated section at the grocery store. They come in packages of two, so you can opt to freeze the second one for later, or double the recipe and make two quiches. I don't recommend the crusts that come already formed into an aluminum pie pan - they're just not deep enough.
- My only exception to packaged ingredients was to grate the sharp cheddar cheese myself, rather than buying pre-grated. It not only melts much better than pre-grated, but it tastes better too!
How to make Ham and Cheese Quiche
Gather the ingredients
- Pre-cooked, diced ham - I opt for the smaller dice because it distributes throughout the pie better.
- Eggs - it wouldn't be quiche without the eggs, huh? I have not tried this recipe using only egg whites, so I can't speak to the quantity needed if you want to try that substitution.
- Sharp cheddar cheese - the sharper the better, packs more flavor into the finished dish.
- Diced pimentos - the small four-ounce size is perfect. More than that can overpower the other flavors.
- Heavy cream - part of the whole quiche egg custard process.
- Salt and pepper - for flavor. We won't add much salt, since the ham and cheese both already have salt in them.
Instructions for assembling
- Break the eggs into a large bowl and whisk really well until the whites and yolks are thoroughly incorporated
- Whisk in the heavy cream, salt and pepper
- Unroll the pie dough and line it into a deep-dish pie pan or a quiche dish
- Spread the cheese evenly over the crust
- Next add the diced ham and pimentos over the cheese, also spreading them evenly
- Carefully pour the egg mixture into the dish, being cautious to not let it overflow
- Bake, cool briefly, and enjoy!
📖 Recipe
Easy Ham and Pimento Cheese Quiche
Ingredients
- 4 ounces diced pimentos drained well
- 8 ounces diced, cooked ham drained well
- 5 eggs
- 2⅔ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Pillsbury premade, refrigerated pie crust room temperature
- 2 cups grated shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375℉.
- Drain the 8 ounces diced, cooked ham and 4 ounces diced pimentos thoroughly; gently press them in the strainer to remove as much liquid as possible.4 ounces diced pimentos, 8 ounces diced, cooked ham
- Break the 5 eggs into a large mixing bowl and whisk until the yolks and whites are fully incorporated.5 eggs
- Add the 2⅔ cups heavy cream, ½ teaspoon salt, and ½ teaspoon black pepper to the eggs and whisk thoroughly.2⅔ cups heavy cream, ½ teaspoon salt, ½ teaspoon black pepper
- Unroll the 1 Pillsbury premade, refrigerated pie crust and form it into a lightly greased quiche dish, deep dish pie pan or cast iron skillet.
- Evenly spread 2 cups grated shredded sharp cheddar cheese into the bottom of the crust.
- Evenly spread the drained ham and pimentos over the cheese.
- Carefully and slowly pour the egg mixture into the pan, taking care to not displace the other ingredients.
- Bake at 375℉ for 40-50 minutes or until the quiche is set in the middle (not jiggling). Allow it to cool 15 minutes before slicing and serving.
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