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.
Can this be frozen before or after
cooking ?
I made this for our church brunch. Delicious! Out of 3 egg dishes, mine was only one all eaten. A young man there said great food today, the ham and cheese pie was so good!
I am SO thrilled to hear this! Thanks so much Deb! 🙂
“The best quiche I have ever had!”, said my husband after tasting this recipe. This is definitely a Keeper!
I am so thrilled to hear this! Thanks Colleen! 🙂
Absolutely love this recipe ! It,s a family request very often. Thanks chelsea!
I am so thrilled to hear this! Thanks so much Ellen! 🙂
This has become a favorite and a regular in my rotation. It’s super easy to make and is delicious. It’s just the two of us and so I eat it for breakfast, lunch and dinner until it’s gone and then am sad there isn’t more. Thank you for this one!!
Yay! So happy to hear this! Thanks so much Gabby! 🙂
I LOVE quiche & my husband had never had it before so I was excited to make this recipe. The recipe perfectly filled two regular 9” pie crusts (this is what I used instead of one deep dish crust).
My frozen crusts needed more time to pre-bake. I followed the 10 minute at 375° (even though I did two regular pie crusts). The frozen package said to bake for 15 minutes @ 400°, so I think I’ll try longer than 10 minutes next time. I think it would be helpful to know what ‘color’ or texture/appearance the crust should be after the 10 minute bake. It didn’t look done enough to me, but I didn’t want to over-bake knowing the quiche also needed ~40 minutes. I baked mine for 35 minutes but it sunk a little & the crust was a little soft, so I baked it for 5 more minutes.
Instead of Swiss, I used my husband’s favorite cheese, Gouda (yum!). I love Gouda in my eggs! I also used half the onion (just my preference).
The flavor of this recipe was amazing!!! & it was so east! I can’t wait to make this recipe again!
Delish! I’m so glad you enjoyed! Thanks Jessica! 🙂
Can you make night before and then cook for breakfast next day?
Yes! Make the filling and store separately from the crust. In the morning, bake the crust then pour in the filling then finish baking! 🙂
Hi everyone, wonderful recipe. I’ve been making quiche for decades. Always a favorite.
For those having difficulty with pie crust, just omit it. Years back I was cutting carbohydrates for a diabetic family member. I spray the pie plate (glass) with cooking spray, then fill with all the filling ingredients. Be sure to place a sheet pan under pie plate while baking. Quiche is ready when a sharp knife inserted into center comes out clean.
Thanks so much Carol! 🙂
So good! My first time making quiche and this is such a good recipe to go off of. My family loved it so much. I am going to make another soon. I really love the texture that it gave. Not dry at all. I added sautéed Spinach, garlic, and onion for the veggies. I also added Colby, crumbled bacon, and a teaspoon of grated parmasan cheese. I also added more spices. A little dried chive, a dash of oregano, a little creole, peparika, a few dashes of hot sauce, in addition to salt and pepper. This was really really good. Thank you for the recipe.
Ahh I am so thrilled to hear this! Thank you so much Shalani! 🙂
Very easy recipie, I used whole milk and cheddar cheese because that’s what I had in hand but it still turned out delicious
Delish! So glad you enjoyed! Thanks Teresa! 🙂