Easy Ham Quiche Recipe

Prep Time 15 minutes
Total Time 50 minutes
Servings 6 servings

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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!

overhead image of whole ham quiche on marble background
Table of Contents
  1. What is Quiche?
  2. Ingredients Needed:
  3. How to Make Ham Quiche
  4. Ham Quiche FAQs
  5. Variations on this quiche recipe
  6. Serving Suggestions
  7. More Egg Recipes You’ll Love
  8. Easy Ham Quiche Recipe

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!

piece of ham quiche being lifted out of whole from above

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.
ingredients needed for ham quiche

How to Make Ham Quiche

This decadent Ham Quiche comes together with just 15 minutes of prep!

  1. 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.
  2. 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.
  3. Assemble: Pour the egg mixture into the prepared pie crust, and top with ½ cup cheese.
  4. 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

Do you need to pre-bake pie crust for quiche?

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.

Can I use milk instead of half-and-half in quiche?

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.

What is the best cheese to use for quiche?

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!

How to store leftover Ham Quiche:

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.

piece of ham quiche being lifted out of pie plate

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

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Easy Ham Quiche

4.96 from 45 votes
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!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine American
Course Breakfast
Servings 6 servings
Calories 342cal


  • 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.

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.


*NOTE: the original recipe did not require the blind baking of the pie crust and I know a lot of people had success with it. This is optional, but can help the bottom to stay crisp and not get soggy. 
** The original recipe used 8 eggs instead of 6. Because of some comments regarding overflowing, I have reduced the filling slightly to ensure more people see success. If you previously made the filling with 8 eggs and it worked well for you, feel free to go that route! Always leave a little room at the top as the eggs will puff up (and then deflate somewhat).
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.

Nutrition Information

Calories: 342cal | Carbohydrates: 17g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 253mg | Sodium: 937mg | Potassium: 244mg | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 0.6mg | Calcium: 230mg | Iron: 2.2mg
Keywords breakfast quiche, easy quiche, egg quiche, ham and cheese quiche

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Willow says

    Hubby doesn’t like pie crust, so I made the crust with hash browns, finely chopped onion and melted butter. Baked that for about 20 minutes, then proceeded with recipe as given, adding some chopped spinach and sautéed mushrooms. He had 2 pieces, which is a lot for him!

  2. Valerie Wahl says

    Just pulled it out of the oven..I had leftover ham from Christmas and just add some sautéed onions and red sweet peppers.and a few hot pepper flakes ( for my husband ) ..came out perfectly..used a Marie Callender’s pie crust..( made it easier) and only took 45 mins tops..I did cover the 1st 30 mins of baking with foil..then removed for the rest. Cannot wait to eat and serve later ! Thank you!

  3. 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.

  4. 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 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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?

  13. 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.

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