Ham and Cheese Quiche

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 Ham and Cheese Quiche is the tastiest and easiest recipe! To keep things as simple as possible, we’re starting with a store-bought pie crust and loading it up with an easy mixture of cubed ham, cheese, and eggs. This quiche recipe is super simple to adapt to your personal preference– use your favorite cheeses, meat, or play around with different seasonings. 

There’s a whole lot to love about this recipe. Ham and Cheese Quiche can be prepared ahead of time, assembled in fifteen minutes or less, and leftovers store well. This is definitely a recipe you want in your arsenal for a last-minute meal (breakfast, lunch, or dinner!). It also makes a classy addition to your breakfast spread. Serve this quiche for brunch alongside a Fruit Salad or these breakfast Chocolate Muffins.

Overhead photo of Ham and Cheese Quiche being sliced.

The easiest-ever Ham and Cheese Quiche

My sisters and I recently threw a baby shower for our cousin who is due in just under a month. We decided it would be fun to do a crepe bar (tutorial for how to make crepes here) with all the toppings, this Bread Pudding Recipe, and some punch. With that much sugar, we definitely needed to throw in some savory! My sister suggested one of her favorites: quiche. 

In the days leading up to the shower as we were pre-making crepes and working on decorations, I worked on a quiche recipe with a homemade pie crust and perhaps an over-complicated filling. My sisters vetoed that quiche quickly.

There simply isn’t always time to make everything from scratch or over-complicate something that can be done very quickly. Especially, as they argued, since we were in a rush to make a lot of things in a short time period.

So I simplified things drastically and what resulted is this recipe. A store-bought pie crust, a simple filling, and thumbs up all around. My sisters were obsessed with the quiche and it was the first thing gone at the shower!

Eggs in the carton and an egg being cracked into a bowl

Below I share the process for making this quiche, some quiche FAQs, and a few tips and tricks.

How to make Ham and Cheese Quiche

  • Partially pre-bake the pie crust: Preheat the oven and bake the pie crust for 10 minutes. 
  • Cook onions: Melt the butter in a small nonstick pan and cook onion until soft. Let cool slightly.
  • Whisk: Mix together eggs, half-and-half, and seasonings. A large bowl with a lip is helpful.
  • Add ingredients: Add in the diced ham (I buy store-bought diced ham or use leftover holiday ham), Swiss, and Cheddar cheeses.
  • Bake: Pour everything into the partially baked pie crust, set the pie on a baking sheet, and bake!

Adding milk to the ingredients for Ham and Cheese Quiche

Ham and Cheese Quiche FAQs

For leftovers: After baking, let the quiche cool for up to 2 hours at room temperature and then refrigerate, tightly covered, for up to 3 days. (To reheat, cover with foil and bake at 325 degrees F until heated through). If you’re freezing it, baked quiche will store for up to 2 months in an airtight container.

Pouring the ingredients into the crust.

Tips for making this easy quiche recipe

  • Watch the 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.
  • Don’t skip blind baking the crust. If you pour the egg mixture into the crust without baking it, that liquid will seep into the crust and prevent it from crisping up.
  • Bake it on the bottom rack of your oven. Baking the quiche on the lower oven rack ensures every inch of the crust gets golden brown and crisp.
  • Don’t overbake! The best quiche will jiggle a little when you cut into it–that tells you the quiche is extra creamy! Bake until the edges are set, but you still have a little wobble in the center.

 Ham and Cheese Quiche

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Ham and Cheese Quiche

5 from 68 votes
Ham and Cheese Quiche is the tastiest and easiest recipe! To keep things simple, we're starting with a store-bought pie crust and loading it up with an easy mixture of cubed ham, cheese, and eggs. This quiche recipe is super simple to adapt to your personal preference; use your favorite cheeses, favorite meat, or play around with different seasonings. 
Print Recipe

Ham and Cheese Quiche

5 from 68 votes
Ham and Cheese Quiche is the tastiest and easiest recipe! To keep things simple, we're starting with a store-bought pie crust and loading it up with an easy mixture of cubed ham, cheese, and eggs. This quiche recipe is super simple to adapt to your personal preference; use your favorite cheeses, favorite meat, or play around with different seasonings. 
Course Appetizer, Breakfast, Dinner, lunch
Cuisine American, French
Keyword ham and cheese quiche
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 223kcal


  • 1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)
  • 1 tablespoon butter
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 4 large eggs
  • 1 cup half-and-half
  • 1/2 teaspoon Italian seasoning
  • Fine sea salt and freshly cracked pepper
  • 1 and 1/2 cups diced/cubed cooked ham (leftover holiday ham or store-bought)
  • 1 cup Swiss cheese, freshly grated
  • 1 cup Cheddar cheese, freshly grated
  • Optional garnish: chopped chives, cooked and chopped bacon


  • Preheat oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly.
  • Add the butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.
  • Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper to taste.
  • Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 
  • Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.
  • Serve warm with optional garnishes as desired.


Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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    1. I used a different frozen pie crust than before and although I did it the same exact way it SHRUNK!🤦‍♀️

      1. Sometmes it’s best to put uncooked beans in the bottom of the pie crust while pre-baking. Fill the entire bottom on the crust. Bake fo 10 minutes. Discard the beans.

  1. I love ham. What a wonderful leftover. You can use it so many ways. This is a prime example.

    I don’t normally talk about ME, but please make note of the slight Name change from Wild Goose Tea.
    New web design–whoopee and adding some new features.

  2. A healthy and delicious dish for breakfast. I would really love to try this. I can taste wondeful flavors just by looking at it.

  3. 5 stars
    Thank you so much for your Ham and cheese Quiche recipe! I love it! I’ve refrained from attempting most quiche recipes, but this one truly is easy, and so delicious; it is destined to become my go-to recipe for leftover ham.

  4. 5 stars
    Turned out delicious. I added 3/4 of a red bell pepper, diced, and also added 1/4 tsp ground mustard. Used 1.5 C of Mexican blend cheese instead. Would make again. Very good!

        1. Hey Loida! It’s half heavy cream and half whole milk 🙂 You can use those both in equal parts in place of the half and half

          1. 5 stars
            Hey Chelsea! This was my first time making quiche and it was an absolute HIT! My only question is that mine was beautifully golden on top, but when I cut into the middle it was still a bit runny. :/ I followed your exact recipe & baked it for the full 42 minutes on the bottom rack of my electric oven. Any ideas on what I can do to ensure it’s baked all the way through next time? Thank you so much!

  5. 5 stars
    The whole family love your ham and cheese quiche. Only problem is it doesn’t last long, and my fussy daughter is asking for it for lunch every day.

  6. 5 stars
    Don’t do quiche often since it’s loaded with calories but when I do they love it. I sprinkled some crushed red pepper for an tiny imperceptible zing.

  7. 5 stars
    Delicious! I used a Pillsbury refrigerated pie crust and did not prebake it. It wasn’t necessary. The bottom browned nicely without it.

  8. 5 stars
    Just made this recipe at one and a half times the ingredients, added baby spinach and split it into two regular size crusts. Was delicious and quick and I have leftovers! BTW, when I asked Google Home for a quiche recipe, it directed me to your recipe. Good for you!

          1. It might work; the bake time would be different; I wish I could give more direction but I’m not certain without personally experimenting.

        1. I used regular pie crust not the deep dish and it worked just fine. I also didn’t pre bake it I should have the bottoms not as crisp as it should be.

  9. Hello!
    Could peppers and onions successfully be added to this recipe? And if so, would you recommend sauteing them first even if I intend to make the recipe the night before baking?

  10. 5 stars
    Hi again. 🙂 I just made this recipe again tonight using canned Flakes of Ham cut into cubes, a little packaged crumbled bacon, and some roasted red peppers that I keep in the freezer – 1.5 times the recipe in two crusts again. They’re baking now. Thanks again for your wonderful recipe. My next attempt will be salmon. Have a great holiday season.

  11. 5 stars
    After retiring and 49 yrs. of marriage I was looking for new recipes. My husband asked for a ham quiche. I’ve made them before but they were a little bland. We loved it! I am not used to using herbs in my recipes but the Italian seasoning and garlic made the quiche a big hit. So much tastier than my old recipe. It was delicious.

  12. 5 stars
    Hi there! This is my go to recipe for quiche. I found your recipe online after searching through dozens of search inquiries. I found yours, made it, LOVED IT, and then saved it on my home screen. My man LOVES THIS QUICHE TOO. I always change up the veggies but typically use turkey and Swiss and then ham and chedder. Always add green onions (scallions) love orange and green bell pepper. I learned the prebake method on the crust from your recipe so it doesn’t turn out soggy! So cool! Thank you for taking the time to share this. It is a staple in our household! You are so awesome!

    1. Ahhhh this comment seriously made my day!! I’m soo happy to hear how much you’ve loved this! It’s a staple in my home as well! Thanks so much! 🙂

  13. 5 stars
    Probably one of the best quiches I’ve ever made! Prebaking the crust is key to a crisp and unsoggy mess! I only had sharp cheddar and 2% milk and cannot get out to stores due to Coronavirus “stay at home” orders and it was perfectly delicious! Only other change I made was I had some green onions that I needed to use so I did half green and half regular onion. Baked 36 minutes and then let it sit for about 10 minutes to set and it was absolutely perfect! Thank you for this great recipe!

    1. I’m so happy to hear you loved this so much! And so glad you were able to work with what you had! Thanks for your comment! 🙂

  14. 5 stars
    Terrible! Soggy crust, no taste. Followed exactly, baking temp must be wrong! Baked for over 1 hour, still soggy.

    1. Sorry you didn’t enjoy this quiche, it’s one of my family’s favorite! Have you tested your oven temperature? Sounds like it might be off for it to not be baked after an hour plus.

  15. 5 stars
    Made this again this morning and absolutely delicious! Added rainbow peppers and spinach this time and only had cheddar and regular milk! Very versatile recipe and again turned out perfectly! I had extra mix I didn’t want to waste so sprayed a small Corning Ware dish and baked. Realized after it was in the oven I had forgotten the garlic and it was still fine. Thanks again for such a delicious quiche!

  16. 5 stars
    Have made this quiche many times and it is a super flexible recipe and always so good! I usually make 2, one with ham and one veggie (great for using up leftover veggies from the fridge!). I change up the cheeses sometimes depending on what I have, and use half 2% milk, the rest half and half. My family loves this recipe and it’s always a good night when we have the quiche!!

    1. This is the perfect Mothers Day breakfast! So glad you guys loved this Ham and Cheese Quiche! Thanks for your comment! 🙂

  17. 5 stars
    This recipe is awesomeness! I’m making it for the 5th time today and decided I’m going to add some spinach. I make 2 and deliver 1 to my Mothers retirement community, they cant get enough!! Thank you for this tasty quiche recipe!

    1. What a compliment! I’m so glad everyone has been loving this Ham and Cheese Quiche! Thanks so much for sharing Patricia! 🙂

  18. This was great used left over ham cheese horseradish and swiss onions and bacon so good ,had someleft over so but in a small crock and cooked came out great my girlfriend is doing ketosis so she loved it .

    1. Awesome! I’m so happy to hear you guys loved this Ham and Cheese Quiche so much! Thanks for your comment! 🙂

  19. Great flavor but taking way too long to cook. Are you using a gas oven or electric? I have a gas oven, baked for 55 min, cut a slice and the bottom is SO SO soggy, like the crust didn’t even cook. Put it back in the oven without the pan for another 10min..will probably be longer 😩

    1. Hmm have you had problems with other recipes not cooking in time? We’ve made this quiche so many times (and in several different ovens actually!) and never had a problem. You could also try baking the crust first for 10-15 minutes and then adding in the filling

  20. 5 stars
    Delicious! Made for visiting family. They loved it, too. Was hoping for leftovers, but there weren’t any. We love this recipe and will make it again soon!

  21. 5 stars
    Absolutely the best and easiest quiche I’ve ever made!!! Thanks for giving this to the world. Yes, you need to sauté the onions and garlic. I also added the Italian seasoning to the sauté and it really makes the flavor pop. And yes, it makes a difference to use fresh finely grated cheese instead of the packaged kind. I also used a package of Oscar Meyer deli Black Forest ham then finely chopped it. It was so tasty. I also made one for my new neighbors. The next day her husband was begging for more. Next time I’m going to try your 2 shell instructions so there’s enough leftover to freeze. This is so good no wonder Google has you come up first in the search. Many hugs!!

  22. Looking to serve this at a woman’s club lunch. I would like a nice side dish to go with it. What would you suggest? Love the detail and combination of ingredients in this quiche. Can’t wait to try it.

    1. You can certainly add in some cream cheese, but you need the liquid element of half and half or heavy cream

  23. 5 stars
    This was delicious! I didn’t have a deep dish so I adjusted the egg, cheese and half & half, and I had different cheeses, but it was fantastic! I didn’t have swiss and cheddar, but I had asiago and an italian blend. I just don’t think you can go wrong here. Thank you!

    1. I’m thrilled to hear you loved this Lisa! So glad you were able to work with what you had! Thanks for your comment! 🙂

  24. 5 stars
    Hi! I’ve made this recipe 3 times already and it is easy and delicious! I wanted to comment on the pie crust confusion. I use pillsbury pie crust in the dairy case. I’ve found that this does not need to be pre-baked and it comes out crispy and delicious. I believe your recipe uses frozen pie crust in the freezer section of the store. Which because they are frozen would need to be pre-baked. I’ve never tried frozen pie crust because I’ve had great success with the other. I hope this helps. As I stated initially the recipe is great! I have not used the Italian seasoning because we like nutmeg. Thanks for posting this recipe!

  25. Hi! I have not made this recipe yet, however I’m sure will be delicious! Just wondering, could you replace the Swiss cheese with Gruyere?

  26. 5 stars
    This quiche recipe is delicious. My husband absolutely loved it. I didn’t have cheddar cheese so I used pepper Jack instead. Taste great too! Thanks

  27. 5 stars
    Just made this…delicious! When I saw I didn’t have ham I cooked up some breakfast sausage links and cut those up and added them with Parmesan cheese instead of Swiss…my family loved it! Thanks for a yummy, easy recipe

  28. I used this recipe for my first quiche and it turned out sooo messy. I ended up having to divide it between two pie crusts. Way too many ingredients for one 9inch deep dish pie crust. 😔

  29. 5 stars
    This is a great recipe! I would just add that if you’re making the crust yourself, you should probably refrigerate or even freeze it first for it to work as said. I made the simple Betty Crocker pie crust and tried to bake it a little right after making it and it “melted” on me. The quiche still taste great though! Next time I will do it differently.

    1. No, the pre-made crust is in a pie dish the baking sheet helps with putting the quiche in the oven and removing it and just in case there is any overflow

  30. 5 stars
    I just made this tonight and it looks amazing. I’m hoping it stays okay in the fridge until the 26th because I didn’t want to try to put it together tomorrow. It looks and smells amazing and the only modifications I made was I used red onion and Monterey Jack cheese because that’s what I had.

  31. 5 stars
    I have been married for almost 45 years and have done lots of cooking. I have made many quiche recipes – – This one is by far the best!! The ratio’s – – the cooking time and the fact that you can create your “own” flavours makes this recipe so adaptable – – Thank you for posting — This is now my go to recipe — So tasty and delicious — We loved this 🙂

  32. 5 stars
    Excuse me ma’am. This quiche has no business being this darn good! Oh my goodness! Anyone reading this, make this quiche. Your tastebuds will thank you.

  33. 5 stars
    I just made your cheese and ham quiche. I left out the garlic(because it has a tendency to overpower the delicate eggs) and I used 5 eggs and 2% milk. It was wonderful. I will use it for many more quiches to come. Thanks Chelsea!!!!

  34. Glad you advised to place quiche on cookie sheet. Mine overflowed an ounce or two so I avoided a mess in the oven. My wife did not enjoy the italian spice flavouring though I quite liked it. Did not have swiss or cheddar cheese so I substituted Tex-Mex and the quiche turned out fine.

  35. 5 stars
    Made this today, to cut the calories I made it with lite milk and lite cream, and no crust it was amazing! Didn’t cut down on the cheese thou 🥰 probably added more! And added chopped shallots and cooked red capsicum. Thankyou for your great recipe Chelsea. 🤗

  36. 5 stars
    Thank you for the lovely recipe…I added a little red chile powder and a small can of chopped green chile. Came out so tasty!

  37. 5 stars
    This recipe is excellent and so easy! I made it exactly as you wrote it except I was 1/4 c short on Swiss cheese so I just used cheddar for the rest. Oh, I also don’t like “Italian spice” because I AM Italian and I mix my own (plus I don’t care for Marjoram). This does make a full pie but I didn’t have much at all left over. I used a frozen pie shell, deep dish as called for. I baked it for 40 minutes and let it set for 10 and it was perfect. No soggy bottom (because I blind baked the shell for 10 minutes per your instructions). It’s delicious. I can see me making this many times, varying the ingredients. Very quick and very easy to make; and absolutely delicious. Thank you!

  38. 5 stars
    Absolutely delicious! It’s a very flexible recipe. I used milk and less cheese. My oven doesn’t heat well, so it took about 15 minutes longer.

  39. 5 stars
    Thank you for this recipe and your tips. I made this tonight to RAVE reviews at my house. I’ve tried a few different recipes and usually find something off in each, but this one hit the perfect blend of flavors and seasonings. I did decrease the garlic a bit as my husband is not a garlic fan like I am, and used a three cheddar blend for my 2 cups of cheese.

  40. Karen – You need to use pie crust beads when baking an empty crust. They’re available on Amazon, at Target, Bed, Bath, and Beyond.

  41. Hi can you use heavy whipping cream instead of half and half? I’m only asking Bc I have tons of that left over in my fridge from making another dish so I wanted to check before buying the half and half to see if that will work.

  42. I would suggest weighing down the bottom of the crust with baking weights to keep it from poofing up while its baking. I was hesitant about piercing the bottom of it with a fork because I didn’t want the mixture seeping thru.

  43. 5 stars
    This quiche has converted my “no quiche” husband. I have made it several times and everyone loves it. It is very flavorful and hard to stop at one piece!

  44. 5 stars
    We loved this quiche. I’ve made it twice I bought a deep dish crust but they are too small for all the filling. I will either make my 9wn crust or try to find a larger one. I saved the filling an scrambled it!

    1. Half and half is half cream, half milk (a dairy product usually by heavy cream and milk in the store!) If you can’t find half and half at your store, use equal parts heavy cream and milk

    1. Half and half is half cream, half milk (a dairy product usually by heavy cream and milk in the store!) If you can’t find half and half at your store, use equal parts heavy cream and milk

  45. 5 stars
    I made this for my husband for dinner one night. He immediately asked for me to make it again. Its one of the easiest quiche recipes I have done, and the first he asked me to repeat.

  46. 5 stars
    Just made this wonderful and easy quiche and it could not have turned out better. I used refrigerated pie crust instead of frozen but other than that, I stuck to the recipe exactly. So quick and simple to make and absolutely scrumptious!

  47. 5 stars
    This was wonderful and very easy. I did cooked sausage and ham. So good….husband said definitely a please do again recipe !

  48. 5 stars
    Loved this recipe, had it for Sunday morning breakfast! I used Oregano for my seasoning……..very tast

  49. 5 stars
    This was easy to make and looks great and was delicious! Thank you Chelsea for the wonderful recipe!

  50. 5 stars
    The ingredients were just what I was looking for. I hope it’s okay to just say that as a long-time quiche maker I’d suggest not mixing the onion, cheese, ham, herbs in with the eggs & half & half, but layer them evenly in the pre-baked piecrust. Put the filled piecrust on your cookie sheet and place on oven rack, THEN gently pour in the egg mixture. No spilling and there are even layers. Thank you.

  51. 5 stars
    I made this for Easter brunch and it was delicious! The best quiche I’ve ever had. Will be saving the recipe for sure.

  52. 5 stars
    I have made this twice, it’s delicious. Would be helpful to tell people how to reheat it for best results

    1. Half and half is a dairy product usually sold near heavy cream and milk (it’s equal parts cream and milk)

  53. I have made this recipe numerous times I tweaked it a little some X super greens sometimes mushrooms but this recipe is excellent I recommend it to anybody

  54. Making this tonight for dinner. FYI – Did you know that the internet link says “…/hashbrowns-and-ham-quiche…”? Just wanted you to know.

  55. It was amazing! My husband and I were so impressed with how well it turned out. Given the fact that I am a terrific cook and have never prepared a quiche before, I was truly shocked at how delicious it was. YUMMY 😋

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