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, add ham, cheese, and eggs.
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 & pepper
- 1 and 1/2 cups diced/cubed cooked ham (Note 1)
- 1 cup Swiss cheese, freshly grated
- 1 cup sharp Cheddar cheese, freshly grated
- Optional garnish: chopped chives, cooked & chopped bacon
Instructions
- PAR BAKE CRUST: 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.
- ONION AND GARLIC: Melt the butter in a nonstick pan over medium-high heat. Add in 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.
- HAM & CHEESE: Gently stir in cubed ham and both cheeses. Stir in the cooked onion and garlic.
- BAKE: Leaving pie crust on baking sheet, carefully pour filling into crust (don't over-fill; discard extra if needed). Bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.
- SERVE: Serve warm with optional garnishes as desired.
Video
Recipe Notes
Note 1: Use leftover cooked holiday ham or store-bought.
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.
We loved this quiche. I’ve made it twice I bought a deep dish crust but they are too small for all the filling. I will either make my 9wn crust or try to find a larger one. I saved the filling an scrambled it!
I’m so happy you were able to make it work! Thanks so much Linda! 🙂
lots of loops to jump through to get a formal recipe
Sorry Wes!
My husband loves this recipe
So happy to hear! 🙂
This quiche has converted my “no quiche” husband. I have made it several times and everyone loves it. It is very flavorful and hard to stop at one piece!
I am so happy to hear this! Thanks so much Annette! 🙂
I would suggest weighing down the bottom of the crust with baking weights to keep it from poofing up while its baking. I was hesitant about piercing the bottom of it with a fork because I didn’t want the mixture seeping thru.
Hi can you use heavy whipping cream instead of half and half? I’m only asking Bc I have tons of that left over in my fridge from making another dish so I wanted to check before buying the half and half to see if that will work.
Yes that will work! 🙂
Karen – You need to use pie crust beads when baking an empty crust. They’re available on Amazon, at Target, Bed, Bath, and Beyond.
Thank you for this recipe and your tips. I made this tonight to RAVE reviews at my house. I’ve tried a few different recipes and usually find something off in each, but this one hit the perfect blend of flavors and seasonings. I did decrease the garlic a bit as my husband is not a garlic fan like I am, and used a three cheddar blend for my 2 cups of cheese.
I’m so happy you loved! Thanks Tricia! 🙂
Absolutely delicious! It’s a very flexible recipe. I used milk and less cheese. My oven doesn’t heat well, so it took about 15 minutes longer.
Glad you enjoyed it! 🙂
This recipe is excellent and so easy! I made it exactly as you wrote it except I was 1/4 c short on Swiss cheese so I just used cheddar for the rest. Oh, I also don’t like “Italian spice” because I AM Italian and I mix my own (plus I don’t care for Marjoram). This does make a full pie but I didn’t have much at all left over. I used a frozen pie shell, deep dish as called for. I baked it for 40 minutes and let it set for 10 and it was perfect. No soggy bottom (because I blind baked the shell for 10 minutes per your instructions). It’s delicious. I can see me making this many times, varying the ingredients. Very quick and very easy to make; and absolutely delicious. Thank you!
I am so happy to hear this Dianne! Thanks so much for sharing! 🙂