This Easy Ham Quiche recipe started with a refrigerated pie crust or you can make your own! It’s filled with ham, cheese, green onions and perfectly seasoned. The perfect breakfast, dinner, or holiday brunch item!
I think maybe you know by now how much we love eggs — for breakfast, lunch, and dinner! This easy ham quiche is right at the top of our list for all 3 😉
I shared this recipe first on Spend With Pennies.
One thing I don’t love? Pie crust.
I know, I know — maybe you think I’m crazy. Who doesn’t love PIE?!?
But give me cake, a cookie, ice cream, a candy bar, or just about anything else, and I will gladly let you have my piece of pie.
So when I’m making a quiche? It’s all about the filling here, which is why this ham quiche recipe uses a premade, refrigerated pie crust, and I’m just not gonna take any flack for it 😉
How to make Ham Quiche:
- Start with a crust — pie crust (go all out and make your own pie crust if you want), puff pastry quiche, or wonton wrappers for easy mini quiche if you like! — or not. You can totally make this a crustless quiche by just skipping all of the above. Just make sure you grease your pie plate well before pouring your eggs in!
- Choose good ham. The cooked ham you find at a grocery store varies greatly in quality. I like to go with one of the natural versions that actually has real ingredients in it. Call me crazy. (again)
- Add your favorite veggies — or not. Mushrooms, peppers, roasted red peppers, caramelized onions, broccoli, spinach or really anything you want or anything you need to clear out of the fridge. Feel free to go a little crazy and come up with your own variations! This here is a basic ham quiche recipe and you’re welcome to jazz it up however you like.
Lighten it up:
Now, I’m all about getting healthy fats and milk, meat, and whole eggs all have a ton of other benefits! But if you need, you can make this quiche a little better for you in a few different ways:
- Use skim milk instead whole milk or cream. This will reduce fat and calories significantly!
- Choose a fat free, natural ham if available.
- Use egg whites instead of whole eggs.
- Use a low fat cheese instead of full fat.
- Skip the crust! Bake your quiche filling in a well-greased pie plate until the eggs are set in the middle.
Easy Ham Quiche
written by Ashley Fehr
Ingredients
- 1 refrigerated pie crust
- 8 large eggs
- 1 cup milk or cream
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked ham chopped
- 1 1/2 cups shredded cheese divided
- 3 tablespoons green onions
Instructions
- Preheat oven to 350 degrees F.
- Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired. (OPTIONAL: bake pie crust for 15 minutes before adding eggs for a crispier bottom)
- In a large bowl, whisk together eggs, milk, 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 for 25 minutes or until crust is light golden brown. Cover with foil to prevent additional browning. Bake another 10-15 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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!