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.
Thank you for the lovely recipe…I added a little red chile powder and a small can of chopped green chile. Came out so tasty!
Yum! Thanks for sharing! 🙂
Excellent! Great texture, easy to adjust to additional flavors.
So happy to hear! Thanks Shelley! 🙂
Made this today, to cut the calories I made it with lite milk and lite cream, and no crust it was amazing! Didn’t cut down on the cheese thou 🥰 probably added more! And added chopped shallots and cooked red capsicum. Thankyou for your great recipe Chelsea. 🤗
So glad you loved this Ham and Cheese Quiche! Thanks for your comment Sue! 🙂
Glad you advised to place quiche on cookie sheet. Mine overflowed an ounce or two so I avoided a mess in the oven. My wife did not enjoy the italian spice flavouring though I quite liked it. Did not have swiss or cheddar cheese so I substituted Tex-Mex and the quiche turned out fine.
Glad it was enjoyed! 🙂
Came out perfect. Wish I could post a picture
I wish I could see! Thanks so much! 🙂
I just made your cheese and ham quiche. I left out the garlic(because it has a tendency to overpower the delicate eggs) and I used 5 eggs and 2% milk. It was wonderful. I will use it for many more quiches to come. Thanks Chelsea!!!!
Thanks so much Cleta! 🙂
My first time making quiche. This was a great recipe. It tasted great!
Yay! So happy to hear! Thanks Julie! 🙂
Can I make this without swiss cheese?
Absolutely! You can just sub that amount for a different cheese of your liking! 🙂
This is delish! So much so that my family requested it two nights in a row.
Yay! That’s the best! Thanks Lauren! 🙂
Excuse me ma’am. This quiche has no business being this darn good! Oh my goodness! Anyone reading this, make this quiche. Your tastebuds will thank you.
Haha! I am so happy to hear this! Thanks for your kind comment! 🙂