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.
This quiche recipe is delicious. My husband absolutely loved it. I didn’t have cheddar cheese so I used pepper Jack instead. Taste great too! Thanks
Sounds great! Glad it was enjoyed 🙂
Hi! I have not made this recipe yet, however I’m sure will be delicious! Just wondering, could you replace the Swiss cheese with Gruyere?
Sure! 🙂
I made it! Awesome! I made bacon & cheese! We loved it!!
Thank you!!!
So glad you enjoyed it! 🙂
Made this recipe but did add some sautéed spinach. It was delicious and my husband loved it,
So glad to hear that! Thank you June 🙂
thanks for the reminders i hadn’t made Quiche in over four years …….now i am kicking myself
You’re so welcome! 🙂
Haven’t made quiche in years. Came across this recipe on Pinterest. Good for supper too.
Thanks Joan!
Hi! I’ve made this recipe 3 times already and it is easy and delicious! I wanted to comment on the pie crust confusion. I use pillsbury pie crust in the dairy case. I’ve found that this does not need to be pre-baked and it comes out crispy and delicious. I believe your recipe uses frozen pie crust in the freezer section of the store. Which because they are frozen would need to be pre-baked. I’ve never tried frozen pie crust because I’ve had great success with the other. I hope this helps. As I stated initially the recipe is great! I have not used the Italian seasoning because we like nutmeg. Thanks for posting this recipe!
Thanks so much for sharing Eileen! I’m so glad you enjoyed! 🙂
This was delicious! I didn’t have a deep dish so I adjusted the egg, cheese and half & half, and I had different cheeses, but it was fantastic! I didn’t have swiss and cheddar, but I had asiago and an italian blend. I just don’t think you can go wrong here. Thank you!
I’m thrilled to hear you loved this Lisa! So glad you were able to work with what you had! Thanks for your comment! 🙂
Is there any way to make a quiche using cream cheese instead of half and half or heavy cream? Thank you
You can certainly add in some cream cheese, but you need the liquid element of half and half or heavy cream
Looking to serve this at a woman’s club lunch. I would like a nice side dish to go with it. What would you suggest? Love the detail and combination of ingredients in this quiche. Can’t wait to try it.
Oven roasted asparagus with lemon, garlic and parmesan is an excellent side.