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!
Ingredients Needed:
- 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.
Serving Suggestions
Ham Quiche is perfect for breakfast or brunch next to any of your favorite breakfast recipes!
It can also be served as lunch or dinner with a side of Air Fryer Broccoli, Roasted Vegetables, Creamy Tomato Soup, or Garlic Herb Dinner Rolls.
More Egg Recipes You’ll Love
Easy Ham Quiche
written by Ashley Fehr
Ingredients
- 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
Instructions
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.
Ham Quiche
- 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.
Notes
Nutrition Information
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Regina says
I tried this recipe and took it to a community brunch. Everyone’s loved it very easy. Takes only a few ingredients. The only problem was I used a Pillsbury deep dish pie crust and I have never had one that’s stuck. This one stuck to the bottom of the pan. I don’t a tribute this to the recipe but would like to know if there is some way to keep that from happening
The Recipe Rebel says
Hi Regina, I’m not sure what the instructions on the pie crust were for preparing the pan. Did it say spray it with nonstick cooking spray? Also I am not sure what kind of pie plate you are using. It could be either one of these two things.
Kathi says
Love this easy recipe – but to drop the calories, I dropped out the crust and made it a crustly Quiche. It came out fantastically. The only thing I did was butter my baking dish and then did esactly what you did in the video. OMG – it was sooooooooo good. I will definately be making this again. Thanks for posting.
The Recipe Rebel says
Hi Kathi! So glad you enjoyed the recipe! Thank you for this review and feedback!
Jayne says
Excellent! I used Mennonite sausage instead of ham.
The Recipe Rebel says
Hi Jayne! So glad you enjoyed the recipe! Thank you for this review and feedback!
Janice Tann says
Way off on the cook time still waiting at 60 min.
The Recipe Rebel says
Hi Janice, I’m sorry to hear that you had problems with this recipe. Myself (and others) have been successful in making it, so I wished it would of been a hit for you. All ovens are different so it is to be expected the the baking times don’t always match. As I stated in the recipe card, the exact cook time will also depend on the depth of your pie plate.
Nell says
Wonderful quiche! Just wondering if it is possible to freeze the quiche?
MEG says
Great recipe! I used half and half in place of the milk. Absolutely delicious! Do you have a microwave version of this recipe?
The Recipe Rebel says
Hi Meg! So glad you enjoyed this! Thank you for this kind review! I’m sorry I don’t have a microwave version of this recipe.
Denise says
This is our go-to quiche recipe! I always double up and bake two at the same time. We leave out the salt because our ham is so salty.
Ashley Fehr says
Thanks Denise!
Robin woodman says
I love this recipe.. I have made this many times.. and also noticed I need to cook at least 1 hour. My question is Iam have a bridal shower and making different ones can I put a couple of them in at a time.
Ashley Fehr says
Thanks Robin! Yes you can definitely put a couple in the oven at the same time. They would even be great as mini quiche!
Max says
Can I use a round baking dish instead of a pie dish?
Ashley Fehr says
Absolutely!
Liz says
Turned out great! Few pointers. I had extra egg mixture that would not fit into the 9” pie pan. So, I didn’t add it because it would have overflowed. Also if you bake the crust prior to adding the egg mixture, poke holes in the bottom to let air escape or use pie weights . I put in chopped asparagus and shallots since I didn’t have green onion. I microwaved the asparagus minimally before adding it .I also used skim milk . My cooking time was closer to 60 minutes. I used pie crust edge cover to keep crust from burning. I’d make this again!
I think someone who commented previously put foil on the whole pie and it stuck. I believe the aluminum foil only goes on the crust edges and not the whole pie.
Ashley Fehr says
Hi Liz! Thanks for those tips! Yes the foil does go just around the edges normally.
Marie says
I have used this recipe several times. I have added frozen broccoli I cooked in the microwave first for about 5 min. Just added some of it. I also have substituted dried onion. The spring onions are so much better though! I add about 10 minutes to bake time with anything extra I add. Love it!
Ashley Fehr says
Thanks Marie! I’m so glad to hear you enjoy it!
Linda Haley says
I prepared this in a deep dish, using a refrigerated crust so I could add more ham. I added an extra egg to make up for the extra ham. After an hour cooking at 350 in a convection oven, it is still watery. I would have thought it would be more forgiving for an adaptation.
Ashley Fehr says
Hi Linda! That does sound strange. I wouldn’t think an extra egg would require so much extra baking, but if it was a lot of ham and that caused the filling to be quite a bit deeper then, yes, it will definitely require extra cook time.
Miranda says
I just wasted half the filling because when I poured it in my 9” pie crust pan, it spilled everywhere. Did you use a deep dish instead of a traditional depth?
Ashley Fehr says
I haven’t used a deep dish, no, just a regular pie plate. Sometimes store bought pie crusts in the pan are smaller than your average pie plate so I’m not sure if that was the issue.
Kristie says
I think I made a mistake by pre-baking the crust for about 12 minutes. It shrank up and when I poured the egg mixture in it flooded over the pie crust but was contained between the pie pan and the pie crust. I hope it turns out ok but I’ll never do that again.
Ashley Fehr says
Hi Kristie! Yes that will happen when blind baking a pie crust if pie weights are not used.
Anna says
Do you use cooked crumbled bacon with the hash brown potatoes?
Ashley Fehr says
If you want to add bacon it would have to be cooked first, yes
Betsi says
Would it be possible to prep this ahead of time and then bake it a few hours later? Will refrigerating it between affect it?
Ashley Fehr says
You can prep the pastry and the egg filling, but I probably wouldn’t leave it filled in the fridge as the egg mixture may soften the pastry and make it soggy. It reheats well in the oven if that helps!
Kandace Esser says
Can I prep the nighr before and put right in oven the next morning?
Ashley Fehr says
I would prep the crust, and prep the egg mixture but keep them separate so the crust doesn’t get soggy
Ruth says
I used a frozen Pilsbury pie crust for this recipe. My cooking time was alot longer than what was stated on the recipe – it took my quiche 50-60 minutes cooking for the middle to set.
Ashley Fehr says
Thanks Ruth! I wonder if the pie crust was a little smaller and therefore the egg filling was deeper? That could cause a difference in cook time.