Rise and shine with this ham and cheese quiche recipe. It’s simply made with a store-bought crust, fluffy eggs, diced ham, and loads of cheese.
Easy Quiche Recipe!
If you’re anything like us, you love hosting friends and family at all hours of the day. Brunch is one of our favorites meals to cook for guests.
Strawberries and cream French toast is our favorite sweet brunch recipe and quiches like this ham and cheese quiche are our go-to savory recipes to make.
This recipe for cheese and ham quiche is an easy one to whip up because we’re using store-bought crust and other simple ingredients you likely already have on hand.
Why you’ll love it!
Serves a crowd: whip together one or two of these delicious cheese quiche recipes to serve a crowd for brunch or the holidays.
Basic ingredients: this quiche recipe is made with less than 10 ingredients.
Easy to freeze: batch make this recipe and freeze them for later for easy prepping.
What You Need
- Pie crust: we’re keeping things super simlpe with store-bought pie crust.
- Eggs: for this recipe, you need 5 large eggs.
- Milk: we used cow’s milk for this recipe, but any kind will work.
- Heavy cream: heavy cream is decadent, but its what makes this quiche so smooth and delicious.
- Ham: diced ham adds a nice salty flavor and also protein! Don’t have ham? Try bacon instead!
- Shredded cheddar cheese: it wouldn’t be quiche without cheese, so don’t forget the cheddar!
- Green onion: we love the bite green onions give this recipe.
While ham and cheese are as classic as it gets, feel free to add in any other finely diced veggies. Here are some variations:
- bell pepper
More Cheese Options
Have fun with this cheese quiche and use your favorite shredded cheese. Here are some more options if you don’t want to go yellow cheddar:
- Mozzarella cheese
- Colby jack cheese
- Gruyere cheese
- Swiss cheese
Yes, you can! Half and half or heavy cream adds a really nice richness and creaminess to the quiche. You can, however, substitute milk if you wish.
Lots of cheese work with quiche recipes. For this hame and cheese quiche, we prefer shredded cheddar cheese, but the following would also work: mozzarella cheese, Colby Jack cheese, or gruyere cheese.
The secret to a good quiche is that pillowy inside. This is achieved by whisking eggs, milk, and heavy cream to make it nice and light.
A quiche with no crust is called a frittata. Check out our 4-Cheese Frittata recipe AKA crustless cheesy quiche delicious.
Complete your brunch with any of the following!
How to Store Ham and Cheese Storage
Got leftover quiche? Store it in the fridge for up to 3-5 days.
How to Freeze Quiche
- Bake your ham and cheese quiche as directed. We recommend doing this in a disposible pie pan.
- Let cool completely.
- Wrap quiche with a piece of plastic wrap and remove as much air as possible. Then, wrap in a piece of tin foil.
- Freeze for up to 3 months.
Easy Ham and Cheese Quiche
- 1 store-bought pie crust
- 5 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream optional (see notes)
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1 cup diced ham
- 1.25 cups shredded cheddar cheese divided
- 2 green onions thinly sliced
- Preheat the oven to 425ºF and grease an 8-inch pie pan with butter or nonstick baking spray.
- Unroll the pie crust and add it to the pie pan. Poke the bottom of the crust with a fork a few times. Place a sheet of parchment paper over the crust and fill it with pie weights (or uncooked rice or beans).
- Bake for 10 minutes, then remove the pie weights and set the crust aside.
- In a large bowl, whisk together the eggs, milk, cream, garlic, and salt until smooth and well combined.
- Sprinkle the diced ham and 1 cup of cheddar cheese evenly over the bottom of the par-baked crust. Pour over the egg mixture and top with the sliced green onions and remaining ¼ cup of cheese.
- Reduce the oven to 375ºF and bake for 40-45 minutes, or until the center is set and no longer jiggles when shaken.
- Allow the quiche to cool slightly before slicing.
- Store any leftover quiche in an airtight container in the fridge for up to three days.
Tips & Notes
- Heavy cream: heavy cream adds a nice richness to the quiche, but you can substitute milk if you’d like!
Has anyone made this the night before? If so can you share what you did? Thanks in advance
Hi Lisa — you can definitely make this the night before! If you’re planning to do so, we recommend baking the quiche completely the night before and then reheating covered at 350°F for 15-20 minutes (or until the center is warm) right before serving.