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.
I just made this and it’s almost gone!!! Huge hit. So easy.
So glad to hear that! Thanks Kimberly 🙂
This was great used left over ham cheese horseradish and swiss onions and bacon so good ,had someleft over so but in a small crock and cooked came out great my girlfriend is doing ketosis so she loved it .
Awesome! I’m so happy to hear you guys loved this Ham and Cheese Quiche so much! Thanks for your comment! 🙂
This recipe is awesomeness! I’m making it for the 5th time today and decided I’m going to add some spinach. I make 2 and deliver 1 to my Mothers retirement community, they cant get enough!! Thank you for this tasty quiche recipe!
What a compliment! I’m so glad everyone has been loving this Ham and Cheese Quiche! Thanks so much for sharing Patricia! 🙂
Made this for Mother’s Day (my first quiche) and it was a HIT!!!! Thanks for sharing.
This is the perfect Mothers Day breakfast! So glad you guys loved this Ham and Cheese Quiche! Thanks for your comment! 🙂
Have made this quiche many times and it is a super flexible recipe and always so good! I usually make 2, one with ham and one veggie (great for using up leftover veggies from the fridge!). I change up the cheeses sometimes depending on what I have, and use half 2% milk, the rest half and half. My family loves this recipe and it’s always a good night when we have the quiche!!
I’m so happy to hear this Rachel! Thanks so much for your comment! 🙂
Made this again this morning and absolutely delicious! Added rainbow peppers and spinach this time and only had cheddar and regular milk! Very versatile recipe and again turned out perfectly! I had extra mix I didn’t want to waste so sprayed a small Corning Ware dish and baked. Realized after it was in the oven I had forgotten the garlic and it was still fine. Thanks again for such a delicious quiche!
Terrible! Soggy crust, no taste. Followed exactly, baking temp must be wrong! Baked for over 1 hour, still soggy.
Sorry you didn’t enjoy this quiche, it’s one of my family’s favorite! Have you tested your oven temperature? Sounds like it might be off for it to not be baked after an hour plus.
Probably one of the best quiches I’ve ever made! Prebaking the crust is key to a crisp and unsoggy mess! I only had sharp cheddar and 2% milk and cannot get out to stores due to Coronavirus “stay at home” orders and it was perfectly delicious! Only other change I made was I had some green onions that I needed to use so I did half green and half regular onion. Baked 36 minutes and then let it sit for about 10 minutes to set and it was absolutely perfect! Thank you for this great recipe!
I’m so happy to hear you loved this so much! And so glad you were able to work with what you had! Thanks for your comment! 🙂
Hi there! This is my go to recipe for quiche. I found your recipe online after searching through dozens of search inquiries. I found yours, made it, LOVED IT, and then saved it on my home screen. My man LOVES THIS QUICHE TOO. I always change up the veggies but typically use turkey and Swiss and then ham and chedder. Always add green onions (scallions) love orange and green bell pepper. I learned the prebake method on the crust from your recipe so it doesn’t turn out soggy! So cool! Thank you for taking the time to share this. It is a staple in our household! You are so awesome!
-Tess:)
Ahhhh this comment seriously made my day!! I’m soo happy to hear how much you’ve loved this! It’s a staple in my home as well! Thanks so much! 🙂
After retiring and 49 yrs. of marriage I was looking for new recipes. My husband asked for a ham quiche. I’ve made them before but they were a little bland. We loved it! I am not used to using herbs in my recipes but the Italian seasoning and garlic made the quiche a big hit. So much tastier than my old recipe. It was delicious.
So happy to hear that!! Thank you Debbie 🙂