Ham and Cheese Quiche

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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.


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.

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Ham and Cheese Quiche

4.99 from 103 votes
Ham and Cheese Quiche: Simply delicious and effortless! Just use a store-bought pie crust, add ham, cheese, and eggs.
Hearty ham and cheese quiche being sliced to serve.
Print Recipe

Ham and Cheese Quiche

Hearty ham and cheese quiche being sliced to serve.
4.99 from 103 votes
Ham and Cheese Quiche: Simply delicious and effortless! Just use a store-bought pie crust, add ham, cheese, and eggs.
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
Chelsea Lords
Calories 223kcal


  • 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


  • 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.
  • 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 salt & 1/4 tsp pepper.
  • 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.


Recipe Notes

Note 1: Use leftover cooked holiday ham or store-bought.

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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Recipe Rating


    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. Crinkle up a piece of aluminum foil then uncrinkle it and line the pie crust with it before adding them beans. Remove after baking.

  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 😋

  56. 5 stars
    I made this recipe tonight and substituted the 1/2 and 1/2 with 2% milk, and melted 2 Tblsp cream cheese into the cooked onions. It came out absolutely perfect and looked exactly like the picture! It was delicious too. Wonderful recipe.

  57. 5 stars
    I’ve made this a couple of days before cooking it & froze it. I cooked after thawing & it was delicious. No crust was used.

  58. Absolutely delicious and so easy to make. I cook several at a time and freeze. Heat up frozen at 375 degrees and the crust stays flaky.
    Thank you

  59. 5 stars
    I made the quiche recipe as was written, except I skipped the blind baking of the crust and it came out delicious. I was a little worried about the Italian seasoning spice, but it turned out great. It was not overpowering and added some flavor to the quiche. I only had cheddar cheese so I made it with that. You can really use any combination of cheese’s you have on hand.

  60. 4 stars
    It was okay. I followed the recipe almost exactly except that I took it out after 44 minutes, not 42, but I feel it still could have cooked for another 2 or 3 minutes. I did precook the pie crust for 10 minutes as stated, but it still seemed soggy to me. My husband liked it, but he’s not hard to please.

  61. 5 stars
    I looked through quite a few recipes for quiche and yours stood out it has all the ingredients that I love I added fresh thyme but everything else is yours. My son is in town from Charleston, and he was very happy!!

  62. 5 stars
    Bravo! Made this yesterday with leftover Christmas ham that I had frozen. Made it without the crust in a well greased pie pan. It was so delicious and savory! A++

  63. 5 stars
    This was my first time making a quiche and I’m so thankful you mentioned pre-baking the crust. I looked at so many recipes and many of them did not mention this. It was came out perfectly delicious! The whole family enjoyed it! THANK YOU!

  64. 5 stars
    Absolutely delicious!!
    I cut, fried and saved 3 slices of bacon 🥓 (removed some of the grease) before adding onion, some chopped red peppers and garlic to the small pan. Warmed up the HBH cubes in the warm pan. Added cheddar and Mexican shredded cheeses to 5 eggs, cream and spices. Filled the pre baked 9” pie crust, crumbled bacon on top – 40 minutes @ 375 degrees.
    My husband, who was reluctant about eating quiche, loved it and thanked me for trying something new and yummy!

  65. This was easy and turned out great. However it needed some zing. Next time I may use hot sausage. Family loved it – made one with ham and cheese and one with ham, broccoli and cheese.

  66. Hi! Can you make this the night before? I have a function at work in the morning but won’t have enough time when I get up.

    1. I make them ahead all the time, just keep the filling separate from the crust and combine the two in the morning 🙂 Enjoy!

  67. can this be made ahead and frozen?
    (I’ve scolled thru but could not find anything similar to this question)

  68. 5 stars
    This smells heavenly baking in my oven now! I had leftover ham so decided to try this. Super excited to serve this for dinner tonight.

  69. 5 stars
    Thank you for this recipe! Since I discovered this recipe in the last year, I’ve made this quiche probably 20 times (including 8 for a bachelorette that I threw and I am about to make another one in a few minutes because I’m craving it) and it turns out amazing each time. I can’t believe it’s THIS easy to make quiche. Instead of cubed ham, I usually use some charcuterie meat that I have or pancetta. But I’m excited to try leftover holiday ham when the holidays roll around. I’ve also made a spinach and mushroom one, a goat cheese and sun dried tomatoes one, and a breakfast sauce and cheddar one. This is my go-to recipe. Thank you for making me look so impressive to everyone I host 🙂

    1. I am seriously so thrilled to hear this! And those variations sound absolutely incredible I need to give them a try! Thanks Jasmine! 🙂

  70. 5 stars
    Very easy recipie, I used whole milk and cheddar cheese because that’s what I had in hand but it still turned out delicious

  71. 5 stars
    So good! My first time making quiche and this is such a good recipe to go off of. My family loved it so much. I am going to make another soon. I really love the texture that it gave. Not dry at all. I added sautéed Spinach, garlic, and onion for the veggies. I also added Colby, crumbled bacon, and a teaspoon of grated parmasan cheese. I also added more spices. A little dried chive, a dash of oregano, a little creole, peparika, a few dashes of hot sauce, in addition to salt and pepper. This was really really good. Thank you for the recipe.

  72. 5 stars
    Hi everyone, wonderful recipe. I’ve been making quiche for decades. Always a favorite.
    For those having difficulty with pie crust, just omit it. Years back I was cutting carbohydrates for a diabetic family member. I spray the pie plate (glass) with cooking spray, then fill with all the filling ingredients. Be sure to place a sheet pan under pie plate while baking. Quiche is ready when a sharp knife inserted into center comes out clean.

    1. Yes! Make the filling and store separately from the crust. In the morning, bake the crust then pour in the filling then finish baking! 🙂

  73. 4 stars
    I LOVE quiche & my husband had never had it before so I was excited to make this recipe. The recipe perfectly filled two regular 9” pie crusts (this is what I used instead of one deep dish crust).

    My frozen crusts needed more time to pre-bake. I followed the 10 minute at 375° (even though I did two regular pie crusts). The frozen package said to bake for 15 minutes @ 400°, so I think I’ll try longer than 10 minutes next time. I think it would be helpful to know what ‘color’ or texture/appearance the crust should be after the 10 minute bake. It didn’t look done enough to me, but I didn’t want to over-bake knowing the quiche also needed ~40 minutes. I baked mine for 35 minutes but it sunk a little & the crust was a little soft, so I baked it for 5 more minutes.

    Instead of Swiss, I used my husband’s favorite cheese, Gouda (yum!). I love Gouda in my eggs! I also used half the onion (just my preference).

    The flavor of this recipe was amazing!!! & it was so east! I can’t wait to make this recipe again!

  74. 5 stars
    This has become a favorite and a regular in my rotation. It’s super easy to make and is delicious. It’s just the two of us and so I eat it for breakfast, lunch and dinner until it’s gone and then am sad there isn’t more. Thank you for this one!!

  75. 5 stars
    I made this for our church brunch. Delicious! Out of 3 egg dishes, mine was only one all eaten. A young man there said great food today, the ham and cheese pie was so good!

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

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