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 have been married for almost 45 years and have done lots of cooking. I have made many quiche recipes – – This one is by far the best!! The ratio’s – – the cooking time and the fact that you can create your “own” flavours makes this recipe so adaptable – – Thank you for posting — This is now my go to recipe — So tasty and delicious — We loved this 🙂
You have no idea how happy I am to hear this! Thanks so much Barbara! 🙂
I just made this tonight and it looks amazing. I’m hoping it stays okay in the fridge until the 26th because I didn’t want to try to put it together tomorrow. It looks and smells amazing and the only modifications I made was I used red onion and Monterey Jack cheese because that’s what I had.
I’m so excited to hear what you thought! Thanks for your comment Heather! 🙂
Delicious! Will make again. Also made one as a breakfast casserole for those allergic to flour. Great both ways!
Yay! So happy you all enjoyed and were able to make it work for specific dietary needs! Thanks Janie! 🙂
Baking sheet?!? Don’t you mean pie dish? The recipe looks awesome by the way, going to make it tonight
No, the pre-made crust is in a pie dish the baking sheet helps with putting the quiche in the oven and removing it and just in case there is any overflow
This is a great recipe! I would just add that if you’re making the crust yourself, you should probably refrigerate or even freeze it first for it to work as said. I made the simple Betty Crocker pie crust and tried to bake it a little right after making it and it “melted” on me. The quiche still taste great though! Next time I will do it differently.
I’m so happy you enjoyed! Thanks for sharing Camden! 🙂
Easy and delicious!
Thanks so much Sharon! 🙂
Made this up for supper and was very good. This recipe is definitely a keeper.
Thanks
I am so happy you loved this Ham and Cheese Quiche! Thanks Charles! 🙂
I used this recipe for my first quiche and it turned out sooo messy. I ended up having to divide it between two pie crusts. Way too many ingredients for one 9inch deep dish pie crust. 😔
hi. Thanks for the recipe. I live in Africa and we dont have swiss cheese. What can I use to substitute it?
Just made this…delicious! When I saw I didn’t have ham I cooked up some breakfast sausage links and cut those up and added them with Parmesan cheese instead of Swiss…my family loved it! Thanks for a yummy, easy recipe