Ham and Cheese Quiche: Simply delicious and easy-to-make! Just use a store-bought pie crust, add ham, cheese, and eggs.

Hearty ham and cheese quiche being sliced to serve.

Why We Love Ham and Cheese Quiche

  1. Quick Prep: Ready to go in the oven in 15 minutes!
  2. Versatile Meal: Ideal for breakfast, lunch, or dinner.
  3. Make Ahead: Convenient for meal prep or entertaining.
  4. Easy Cleanup: Minimal mess for hassle-free cooking.
  5. Crowd Pleaser: Guaranteed to impress guests!

Fresh eggs in carton and cracking one into a bowl.

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.

Pouring ingredients into the crust.

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.

Slice of scrumptious ham and cheese quiche.

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

4.99 from 100 votes

Ham and Cheese Quiche

Ham and Cheese Quiche: Simply delicious and effortless! Just use a store-bought pie crust, add ham, cheese, and eggs.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings

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
  • Saltย &ย 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 375ยฐF. 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.
  • EGGS, HALF & HALF, SEASONINGS: Whisk eggs in a large bowl until lightly beaten. Whisk in half-and-half, Italian seasoning, and salt/pepper to taste (I add 3/4 tsp saltย &ย 1/4 tsp pepper.
  • HAM & CHEESE: Gently stir in cubed ham and both cheeses. Stir in the cooked onion and garlic.ย 
  • 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.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.99 from 100 votes (12 ratings without comment)

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Recipe Rating




263 Comments

  1. V jacob says:

    This took way longer to cook. How to stop base becoming soggy

    1. Chelsea Lords says:

      Is your oven correctly calibrated?

  2. Ruth says:

    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.

    1. Chelsea says:

      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!

  3. Beth says:

    I didnโ€™t care for the garlic and Italian
    Seasoning in the recipe, next time I will
    skip that!

    1. Chelsea says:

      You can absolutely leave out! ๐Ÿ™‚

    2. SingSongMama says:

      Wow! I always thought making a Quiche would be hard, WRONG! Can’t wait to try this!๐Ÿ˜„๐Ÿ˜„๐Ÿ˜„

      1. Chelsea says:

        I am so thrilled to hear this! Thanks so much for your comment!

  4. Lisa P says:

    5 stars
    Great recipe! I just love this recipe & always get compliments when I serve it.

    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Lisa! ๐Ÿ™‚

  5. Geneva says:

    I want

    1. Chelsea says:

      You need to try! ๐Ÿ™‚

  6. Yolanda says:

    5 stars
    Enjoyed this very much. Next time Iโ€™ll cut down the onions for my husband

    1. Chelsea says:

      It’s totally customizable! So glad you enjoyed! Thanks Yolanda! ๐Ÿ™‚

  7. JoAnn says:

    Can I make this quiche and bake it the day before and how do I reheat it the next morning?

    1. Chelsea Lords says:

      I would prepare the filling and par-bake the crust but keep both separate then assemble and bake morning of!