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, then add ham, cheese, and eggs.
Equipment
- Medium pan
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 and pepper
- 1-1/2 cups diced/cubed cooked ham see note 1
- 1 cup Swiss cheese freshly grated
- 1 cup sharp Cheddar cheese freshly shredded
- Chopped chives optional garnish
- Cooked and chopped bacon optional garnish
Instructions
- 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.
- Melt the butter in a nonstick pan over medium-high heat. Add 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.
- Gently stir in cubed ham and both cheeses. Stir in the cooked onion and garlic.
- Leaving pie crust on baking sheet, carefully pour filling into crust (don’t overfill; discard extra if needed). Bake on the lower oven rack for 35–42 minutes, or until set and very slightly jiggly in the center.
- Serve warm with optional garnishes as desired.
Video
Recipe Notes
Note 1: Use leftover cooked holiday ham or store-bought.
Storage: Cool quiche for 2 hours, then store in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, cover with foil and bake at 325°F until heated through.
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.
Hi again. 🙂 I just made this recipe again tonight using canned Flakes of Ham cut into cubes, a little packaged crumbled bacon, and some roasted red peppers that I keep in the freezer – 1.5 times the recipe in two crusts again. They’re baking now. Thanks again for your wonderful recipe. My next attempt will be salmon. Have a great holiday season.
Hello!
Could peppers and onions successfully be added to this recipe? And if so, would you recommend sauteing them first even if I intend to make the recipe the night before baking?
Yes they can; I would saute them before adding! 🙂
Just made this recipe at one and a half times the ingredients, added baby spinach and split it into two regular size crusts. Was delicious and quick and I have leftovers! BTW, when I asked Google Home for a quiche recipe, it directed me to your recipe. Good for you!
Ahhh I am sooo happy to hear this!!! YAYYY!! Thank you soo much for your kind message! 🙂
Would the cooking time be the same if using regular pie crust. I don’t have the deep dish on hand?
I don’t think it will fit in a regular pie crust unfortunately.
What if I split it into two?
It might work; the bake time would be different; I wish I could give more direction but I’m not certain without personally experimenting.
I used regular pie crust not the deep dish and it worked just fine. I also didn’t pre bake it I should have the bottoms not as crisp as it should be.
Thanks for sharing! 🙂
Delicious! I used a Pillsbury refrigerated pie crust and did not prebake it. It wasn’t necessary. The bottom browned nicely without it.
So glad it was a hit! 🙂
Don’t do quiche often since it’s loaded with calories but when I do they love it. I sprinkled some crushed red pepper for an tiny imperceptible zing.
Sounds delicious! 🙂
The whole family love your ham and cheese quiche. Only problem is it doesn’t last long, and my fussy daughter is asking for it for lunch every day.
Hahaha I am soo happy to hear everyone loved this quiche! Thanks for your comment! 🙂
Turned out delicious. I added 3/4 of a red bell pepper, diced, and also added 1/4 tsp ground mustard. Used 1.5 C of Mexican blend cheese instead. Would make again. Very good!
So glad to hear it! Thanks for the comment and review 🙂
Hi Chelsea,
What is half & half? I’m from Aust.
Hey Loida! It’s half heavy cream and half whole milk 🙂 You can use those both in equal parts in place of the half and half
Hey Chelsea! This was my first time making quiche and it was an absolute HIT! My only question is that mine was beautifully golden on top, but when I cut into the middle it was still a bit runny. :/ I followed your exact recipe & baked it for the full 42 minutes on the bottom rack of my electric oven. Any ideas on what I can do to ensure it’s baked all the way through next time? Thank you so much!
Thank you so much for your Ham and cheese Quiche recipe! I love it! I’ve refrained from attempting most quiche recipes, but this one truly is easy, and so delicious; it is destined to become my go-to recipe for leftover ham.
Ahh I’m soo happy you enjoy this! I love how easy it is! Thanks so much! 🙂
made this for brunch on Easter Sunday – FABULOUS
So happy to hear it!! Thanks Joe! 🙂
A healthy and delicious dish for breakfast. I would really love to try this. I can taste wondeful flavors just by looking at it.