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.
Absolutely the best and easiest quiche I’ve ever made!!! Thanks for giving this to the world. Yes, you need to sauté the onions and garlic. I also added the Italian seasoning to the sauté and it really makes the flavor pop. And yes, it makes a difference to use fresh finely grated cheese instead of the packaged kind. I also used a package of Oscar Meyer deli Black Forest ham then finely chopped it. It was so tasty. I also made one for my new neighbors. The next day her husband was begging for more. Next time I’m going to try your 2 shell instructions so there’s enough leftover to freeze. This is so good no wonder Google has you come up first in the search. Many hugs!!
I am seriously so happy to hear this Lynn! Thanks so much for taking the time to comment! 🙂
Delicious! Made for visiting family. They loved it, too. Was hoping for leftovers, but there weren’t any. We love this recipe and will make it again soon!
I’m so happy to hear you all loved this Ham and Cheese Quiche! Thanks for your comment! 🙂
Made this and had it warm one day and cold the next. This is probably the nicest quiche recipe I have tried
I am so happy to hear this! Thanks for your comment! 🙂
Everything good and fine.
So happy to hear! 🙂
This is my go-to recipe. I’ve made it about 5
6 or 7 times. My family loves it.
I am so happy to hear this! Thanks so much for your comment! 🙂
Can someone please tell me what half and half is??? So confused, is it flour?
Thanks in advance
It’s half heavy cream and half milk, usually found in the dairy section of the grocery store! (https://www.bonappetit.com/story/what-is-half-and-half)
Super recipe
Thanks Linda! 🙂
Excellent and super easy!!!
Thanks Kelli! 🙂
Love how tall and loaded with good stuff this quiche is, its perfect for Easter brunch!
Great flavor but taking way too long to cook. Are you using a gas oven or electric? I have a gas oven, baked for 55 min, cut a slice and the bottom is SO SO soggy, like the crust didn’t even cook. Put it back in the oven without the pan for another 10min..will probably be longer 😩
Hmm have you had problems with other recipes not cooking in time? We’ve made this quiche so many times (and in several different ovens actually!) and never had a problem. You could also try baking the crust first for 10-15 minutes and then adding in the filling