This Easy Ham and Cheese Quiche Recipe is made up of a rich, creamy, and cheesy egg custard that’s baked into a buttery pie crust. It’s packed with ham, cheddar cheese, and green onions. Just 15 minutes to prep!
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Can I get a round of applause for the incredible combination that is ham and cheese? This Ham and Cheese Quiche is one of my favorite ham and cheese recipes (although Cheesy Ham and Potato Casserole is a close second.)
This quiche starts with a homemade pie crust (or store-bought!). It’s filled with a rich and creamy egg filling that’s loaded with salty ham and tangy cheddar cheese.
This recipe takes a quick 15 minutes to prep, makes great leftovers, and can be served for breakfast, lunch, or dinner!
What is Quiche?
Quiche is a savory tart that’s made up of a creamy egg custard filling baked into a buttery pastry crust.
It’s super customizable and can be loaded up with any meat, veggies, cheeses, etc. This version is made with ham, shredded cheddar, and green onions…and it’s oh-so-good!
- Pie Crust: you can use homemade pie crust or your favorite store-bought variety.
- Eggs: you’ll need 6 large eggs for this recipe.
- Half-and-Half or Cream: cream will result in a richer, creamier texture, but half-and-half will work as well.
- Salt and Black Pepper: I keep it simple with salt and pepper, but feel free to play around with seasonings if you like.
- Ham: be sure to chop the ham into small pieces so it incorporates well into the quiche.
- Shredded Cheddar Cheese: I recommend shredding your own cheese for the best texture.
- Green Onions: adds freshness and a pop of color.
How to Make Ham Quiche
This decadent Ham Quiche comes together with just 15 minutes of prep!
- Prep the crust: Prepare your favorite pie crust recipe or start with a store-bought pie crust. Roll out the dough, then press the crust into a pie plate. Trim the edges as needed, (see the images below to see how to blind bake!) then bake until the bottom of the pie is starting to brown.
- Make the filling: In a bowl, whisk together eggs, half-and-half, salt, and pepper. Add in ham, 1 cup of cheese, and green onions.
- Assemble: Pour the egg mixture into the prepared pie crust, and top with ½ cup cheese.
- Bake: Bake the quiche until the center is completely set, then cool, slice, and serve. You may find you need to cover the edges or the top if it is browning too quickly.
Ham Quiche FAQs
Not necessarily. Pre-baking the pie crust gives it a little bit more structure so it stands up better next to the filling. It is technically optional but can help the bottom of the crust stay crisp and not get soggy. However, if you choose not to pre-bake the crust, your quiche will be just fine.
Yep! You can use cream, half-and-half, or milk in your quiche. Cream and half-and-half will yield a slightly creamier texture and richer flavor than milk but it will still be delicious with any one of them.
I like to use cheddar cheese in this Ham Quiche recipe, but you can really use whatever cheese you like. You could also even use a combination of cheeses if you like. See below for cheese variation ideas!
Leftover Ham Quiche will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze leftovers, flash freeze until solid, then wrap in plastic and foil and store. To enjoy again, thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.
Variations on this quiche recipe
The great thing about quiche is it’s so customizable. So if you’re trying to use up ingredients in your fridge, or you just want to play around with flavor combinations, go crazy with it! You’re welcome to jazz this Ham Quiche up however you like.
- Use other cheese. Pretty much any cheese will work! Try goat, feta, Swiss, mozzarella, gruyere, white cheddar, you name it.
- Add veggies. Mushrooms, peppers, roasted red peppers, caramelized onions, broccoli, spinach, zucchini, or really anything you want!
- Try another meat. Swap the ham out for cooked and chopped bacon or cooked Italian sausage.
- Add fresh herbs. Add in chopped basil, parsley, chives, cilantro, etc.
- Spice it up. Take the heat up a notch with a sprinkle of red pepper flakes or cayenne pepper or add a drizzle of hot sauce into the filling.
- Use another crust. Use store-bought pie crust to save time or check out my Puff Pastry Ham and Cheese Quiche.
- Lighten it up. There are a few ways you can lighten this recipe up. You can use skim milk instead of cream, try fat-free ham, use egg whites instead of whole eggs, or use low-fat cheese.
- Make it crustless. You can easily make this a crustless quiche by baking the quiche filling in a well-greased pie plate until the eggs are set in the middle.
Ham Quiche is perfect for breakfast or brunch next to any of your favorite breakfast recipes!
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Easy Ham Quiche
- 1 recipe pie crust (or store bought, rolled out to fit the pan)
- 6 large eggs*
- ¾ cup half and half or cream
- ¾ teaspoon salt (use less if your ham is quite salty)
- ¼ teaspoon black pepper
- 1 cup cooked ham chopped
- 1 ½ cups shredded cheddar cheese (divided)
- 3 tablespoons green onions
Blind Baking Pie Crust*
- Prepare Pie Crust recipe as directed or purchase store bought pie pastry (store bought pie crusts in the shell can be smaller so it's best to purchase the roll and roll it out to fit a 9" pie plate)
- Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
- Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired
- Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
- Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly and reduce oven temperature to 350 degrees F.
- In a large bowl, whisk together eggs, half and half, salt and pepper.
- Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle with remaining ½ cup cheese.
- Bake at 350 degrees F for 30-40 minutes until light golden brown. Cover with foil to prevent additional browning (you can cover just the edges or the whole quiche — if you cover the whole quiche be sure to spray the foil with non stick spray so it doesn't stick).
- Bake another 10-20 minutes until the center is completely set (the exact cook time will depend on the depth of your pie plate). Let cool for 5-10 minutes before slicing and serving.
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