Honey Baked Ham Christmas Quiche

This dish is for all of you looking for that perfect Christmas morning recipe. It's a Christmas Quiche made with Honey Baked ham and bacon, as well as leeks and sharp cheddar cheese.


20 Minutes


40 Minutes




Pie Crust


Honey Baked Ham (chopped)

6 OZ

Honey Baked Bacon (chopped)

6 Pieces

Cheddar Cheese (grated)

4 OZ

Leeks (diced)

1 Cup

Garlic (minced)


Eggs (beaten)

8 Eggs + 2 Yolks

Baking Powder

1/2 TSP

Baking Soda


Heavy Cream

1/2 Cup

Small Shallot (minced)



1/2 TSP

Black Pepper

1/2 TSP

Extra Virgin Olive Oil



Begin by preheating your oven to 350 degrees.

Cook your bacon and lay on a paper towel-lined plate. Once bacon cools, chop and reserve for later.

Wipe out the pan (or grab a clean one) and warm olive oil over medium heat. Once hot, cook chopped leeks for 3-4 minutes or until soft. Add garlic and shallot to the pan and cook until aromatic, another 1 minute or so. Dump contents of pan into a bowl and let cool. Reserve for later.

Whisk together eggs and yolks, salt, pepper, baking powder and baking soda.

Add leek mixture, ham, bacon and cheese to eggs. Reserve some of the cheese to top the quiche with. Gently stir to combine. This is your quiche filling.

Pour quiche filling gently into pie crust.

Take a piece of tin foil big enough and then some to cover the top of the dish and tent it over the quiche. This is not strictly necessary, but will produce a better result.

Carefully deposit the quiche in the preheated oven and set a timer for 20 minutes. When the timer sounds, take the quiche from the oven and remove the foil tent. The quiche should be starting to set up on the edges. If it is not, put the foil back on top and return to oven for another couple of minutes. If the edges of the egg mixture is beginning to set up, leave foil off . Top the quiche with the remainder of the cheese and return to oven, resetting the timer for another 20 minutes.

I check my quiche regularly at the end of the cook time for doneness. You will know the quiche is down by how the center moves. It should jiggle cohesively. It is okay (maybe even ideal) if the very center of the top looks a little undone. The residual heat from the quiche will finish the job and leave you with a perfectly cooked quiche. Let cool and cut into wedges. Enjoy!