Ham and Cheese Quiche is simply delicious and easy-to-make! Just use a store-bought pie crust, add ham, cheese, and eggs.
The Best Ham and Cheese Quiche
When I think of brunch or hosting breakfast gatherings, this ham and cheese quiche is the first dish that comes to mind. It’s not only incredibly easy to make and prep only takes 15 minutes, but it’s also absolutely delicious!
A week ago, I hosted a baby shower for my sister with a brunch theme, and I made a variety of this ham and cheese quiche along with a quiche Lorraine. They were a huge hit—there weren’t any leftovers!
One thing I’ve learned is to always make more than you think you’ll need because this quiche is simply that good.
Ham And Cheese Quiche Ingredients
- Frozen Pie Crust: Pre-made keeps things quick but you can make your own pie crust.
- Butter, Onion, Garlic: Creates the flavor base.
- Eggs, Half-and-Half: Forms the custard base of the quiche, giving it a creamy texture.
- Italian Seasoning, Salt, Pepper: Seasonings enhance the overall flavor.
- Cooked Ham: Use any leftover ham in this Ham Fried Rice.
- Swiss and Cheddar Cheese: It’s best freshly shredded.
How To Make Ham And Cheese Quiche
- Pre-bake crust for 10 minutes.
- Cook onions in butter until soft; let cool.
- Whisk eggs, half-and-half, and seasonings.
- Add diced ham, Swiss, and Cheddar.
- Pour mixture into crust and bake on a sheet pan.
Tips For Success
- Keep an eye on the Ham and Cheese Quiche as it bakes. If the crust browns too quickly, cover the outer edge with foil or a pie shield.
- Pre-bake the crust to prevent a soggy bottom, and place the quiche on the lower oven rack for an evenly golden and crisp crust.
- Avoid over-baking; the quiche should have a slight jiggle in the center for creaminess.
- For a crustless quiche, spray a pie dish with non-stick spray, add the filling, and bake for 35-42 minutes.
Storage
Ham And Cheese Quiche Storage Tips
- Make-Ahead: Prepare filling and refrigerate up to 24 hours. Pour into crust before baking.
- Leftovers: Cool quiche for 2 hours, then refrigerate tightly covered for up to 3 days.
- Reheat: Cover with foil and bake at 325°F until heated through.
- Freezing: Baked quiche stores for up to 2 months in an airtight container.
More Breakfast Recipes
- Baked Oatmeal like eating dessert for breakfast
- French Toast from a famous Utah bakery
- Delicious oven roasted Breakfast Potatoes
- Easy Banana Bread moist and flavorful
- Banana Crepes with an easy custard filling
Ham and Cheese Quiche
Ham and Cheese Quiche: Simply delicious and effortless! Just use a store-bought pie crust, add ham, cheese, and eggs.
Ingredients
- 1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)
- 1 tablespoon butter
- 1/2 medium yellow onion, diced (3/4 cup)
- 1 teaspoon minced garlic
- 4 large eggs
- 1 cup half-and-half
- 1/2 teaspoon Italian seasoning
- Salt & pepper
- 1 and 1/2 cups diced/cubed cooked ham (Note 1)
- 1 cup Swiss cheese, freshly grated
- 1 cup sharp Cheddar cheese, freshly grated
- Optional garnish: chopped chives, cooked & chopped bacon
Instructions
- PAR BAKE CRUST: Preheat oven to 375°F. Bake unwrapped frozen pie crust on baking sheet for 10 minutes. Then, remove from the oven and let cool briefly.
- ONION AND GARLIC: Melt the butter in a nonstick pan over medium-high heat. Add in diced onion and cook 3-5 minutes or until soft and translucent. Add garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.
- HAM & CHEESE: Gently stir in cubed ham and both cheeses. Stir in the cooked onion and garlic.
- BAKE: Leaving pie crust on baking sheet, carefully pour filling into crust (don't over-fill; discard extra if needed). Bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.
- SERVE: Serve warm with optional garnishes as desired.
Video
Recipe Notes
Note 1: Use leftover cooked holiday ham or store-bought.
Nutrition
Calories: 223kcal | Carbohydrates: 4g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 453mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you make a quiche on a sheet pan
Thank you for this recipe! Since I discovered this recipe in the last year, I’ve made this quiche probably 20 times (including 8 for a bachelorette that I threw and I am about to make another one in a few minutes because I’m craving it) and it turns out amazing each time. I can’t believe it’s THIS easy to make quiche. Instead of cubed ham, I usually use some charcuterie meat that I have or pancetta. But I’m excited to try leftover holiday ham when the holidays roll around. I’ve also made a spinach and mushroom one, a goat cheese and sun dried tomatoes one, and a breakfast sauce and cheddar one. This is my go-to recipe. Thank you for making me look so impressive to everyone I host 🙂
I am seriously so thrilled to hear this! And those variations sound absolutely incredible I need to give them a try! Thanks Jasmine! 🙂
This smells heavenly baking in my oven now! I had leftover ham so decided to try this. Super excited to serve this for dinner tonight.
I can’t wait to hear what you think! Thanks Ruth! 🙂
can this be made ahead and frozen?
(I’ve scolled thru but could not find anything similar to this question)
Hi! Can you make this the night before? I have a function at work in the morning but won’t have enough time when I get up.
I make them ahead all the time, just keep the filling separate from the crust and combine the two in the morning 🙂 Enjoy!
This was easy and turned out great. However it needed some zing. Next time I may use hot sausage. Family loved it – made one with ham and cheese and one with ham, broccoli and cheese.
Hot sausage sounds delicious with this! So glad you enjoyed! Thanks Tracy! 🙂
Absolutely delicious!!
I cut, fried and saved 3 slices of bacon 🥓 (removed some of the grease) before adding onion, some chopped red peppers and garlic to the small pan. Warmed up the HBH cubes in the warm pan. Added cheddar and Mexican shredded cheeses to 5 eggs, cream and spices. Filled the pre baked 9” pie crust, crumbled bacon on top – 40 minutes @ 375 degrees.
My husband, who was reluctant about eating quiche, loved it and thanked me for trying something new and yummy!
Delish! I am so glad you loved this Ham and Cheese Quiche! Thanks Monika! 🙂
This was my first time making a quiche and I’m so thankful you mentioned pre-baking the crust. I looked at so many recipes and many of them did not mention this. It was came out perfectly delicious! The whole family enjoyed it! THANK YOU!
Yay! So glad that was helpful! Thanks so much for your review! 🙂
Absolutely delicious!!! I’ve made this several times, one of my favorite!!!!!
I am so happy to hear this! Thanks Tama! 🙂
Bravo! Made this yesterday with leftover Christmas ham that I had frozen. Made it without the crust in a well greased pie pan. It was so delicious and savory! A++
I am so happy to hear this! Thanks for your comment! 🙂