Ham and Cheese Quiche: Simply delicious and easy-to-make! Just use a store-bought pie crust, add ham, cheese, and eggs.
Why We Love Ham and Cheese Quiche
- Quick Prep: Ready to go in the oven in 15 minutes!
- Versatile Meal: Ideal for breakfast, lunch, or dinner.
- Make Ahead: Convenient for meal prep or entertaining.
- Easy Cleanup: Minimal mess for hassle-free cooking.
- Crowd Pleaser: Guaranteed to impress guests!
Ham And Cheese Quiche Ingredients
- Frozen Pie Crust: Provides a convenient, ready-to-use base.
- 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: Adds protein, making it a hearty dish. Use leftover ham in this Ham Fried Rice.
- Swiss and Cheddar Cheese: Provides richness and a cheesy flavor.
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
- Watch the Ham And Cheese Quiche as it bakes. If the crust is browning too quickly, cover the outside ring of the crust with a foil (or a pie shield) to keep it from browning further.
- Blind bake the crust before adding the filling to avoid a soggy bottom.
- Bake the quiche on the lower oven rack to ensure that every inch of the crust gets golden brown and crisp.
- Be cautious not to over-bake; the quiche should have a slight jiggle in the center when done to ensure creaminess.
- To make a crustless quiche, omit the crust, spray the pie dish with non-stick spray, add 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
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.
This took way longer to cook. How to stop base becoming soggy
Is your oven correctly calibrated?
This looks excellent, but I’m trying to cut back on calories. Do I make any changes in baking time if I make this crust less?
Thank you.
You’d definitely want to skip the par-baking time. Other than that, I haven’t tested this crustless. You’d probably just need to watch it closely! Let me know if you give it a try!
I didn’t care for the garlic and Italian
Seasoning in the recipe, next time I will
skip that!
You can absolutely leave out! 🙂
Wow! I always thought making a Quiche would be hard, WRONG! Can’t wait to try this!😄😄😄
I am so thrilled to hear this! Thanks so much for your comment!
Great recipe! I just love this recipe & always get compliments when I serve it.
I am so thrilled to hear this! Thanks so much Lisa! 🙂
I want
You need to try! 🙂
Enjoyed this very much. Next time I’ll cut down the onions for my husband
It’s totally customizable! So glad you enjoyed! Thanks Yolanda! 🙂
Can I make this quiche and bake it the day before and how do I reheat it the next morning?
I would prepare the filling and par-bake the crust but keep both separate then assemble and bake morning of!