Easy Quiche Recipe

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This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner!

You can really add anything you want to this easy quiche recipe — other vegetables, different cheeses or seasonings — but ham and cheese is our favorite way to do it up. I don’t know about you, but we love eggs for any meal of the day here. We’ll take any excuse to enjoy them for breakfast, lunch or dinner, and this easy quiche recipe definitely bridges the gap between all three. I love keeping my quiche recipes easy, and serving them up with lovely fruit or a beautiful fresh salad!

overhead of easy quiche recipe in a glass dish

Eggs for Brunch

If you love eggs as much as we do, you might also like this Overnight Breakfast Casserole with Bacon or this Mexican Slow Cooker Breakfast

There are so many variations on a classic quiche recipe, but I wanted to keep things super simple this time around. We’re starting with a premade, refrigerated pie crust and filling it with all the good stuff!

easy quiche recipe in glass pie plate

You can definitely use a premade, frozen pie crust that has already been pressed into a disposable pan if you want to make this quiche even easier, but I like to roll mine out and bake it in one of my own pie plates. That way no one has to know about the shortcuts we took!

Tips for Making This Easy Quiche Recipe:

  • This recipe really couldn’t be any easier — start with a premade pie crust, and fill it with your favorite things, plus some eggs and milk.
  • A lot of quiche recipes you will find have precooked ingredients and require an extra pan plus additional prep time. We are using cooked, cubed ham and green onions in this recipe to ensure this easy breakfast quiche recipe comes together as quickly as possible!
  • Don’t forget to keep an eye on the quiche as it bakes — you don’t want the crust getting too brown on top as the eggs cook! If necessary, cover the outside ring of the crust with a bit of foil to prevent it from browning further.
  • If you aren’t a fan of the traditional pie crust, try making a Puff Pastry Quiche or these Easy Mini Quiche made with wonton wrappers!

Can You Make a Quiche Ahead of Time?

You bet! Once baked, cool the quiche for up to two hours on the counter, and then refrigerate. To reheat, cover the quiche with foil and bake for about at 325F (until just heated). Cooling it before refrigerating helps keep the crust a bit crisper.

slice of quiche on a white plate

How Do You Make a Crustless Quiche:

If you’re looking for a gluten-free alternative, or you’re just not a big fan of crust (hey, we all have our own preferences!), you can absolutely skip the crust and just pour the egg mixture right into the pan to make this into a crustless quiche recipe. It’s that easy!

Just don’t forget to grease the pie plate first because eggs can be tough to get out after they’re cooked!

Since you won’t need to watch the crust for signs of doneness, you will just bake a crustless quiche until the eggs are completely set all through the center.


slice of quiche on a white plate
4.59 from 41 votes
Review Recipe

Easy Quiche Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Ashley Fehr
Course Breakfast
Cuisine American
This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It's loaded with ham, cheese and green onions and is the perfect easy breakfast or dinner! You can really add anything you want to this easy quiche recipe -- other vegetables, different cheeses or seasonings. 


  • 1 refrigerated pie crust
  • 6 large eggs
  • 3/4 cup milk or cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked ham chopped
  • 1 1/2 cups shredded cheese divided
  • 3 tablespoons green onions

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  • Preheat oven to 375 degrees F.
  • Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
  • In a large bowl, whisk together eggs, milk, salt and pepper.
  • Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup cheese on top of egg mixture.
  • Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Nutrition Information

Calories: 299, Carbohydrates: 16g, Protein: 15g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 190mg, Sodium: 705mg, Potassium: 167mg, Sugar: 2g, Vitamin A: 505IU, Vitamin C: 0.6mg, Calcium: 208mg, Iron: 1.7mg
Keyword easy quiche recipe

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About the author


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Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).

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    1. Sorry to hear that Sunny, this recipe has turned out great for so many of our readers. Was your oven set to 375°F?

  1. Making mine a crust less quiche with broccoli snap peas carrots and Mexican blend cheese and fresh Parmesan cheese.. my son ( who currently lives with me and his fiancé) love healthy food so we’re having quiche for dinner tonight!!

  2. After years of wanting to try making quiche.. I always felt intimidated. I found your recipe and decided to make for my daughter and her bf when they came over to join my husband and I for brunch. It was a hit!!!!! I made no changes to the recipe except no ham and added mushroom and spinach. Look forward to making other ingredient combinations in future quiches! Thanks!5 stars

  3. Turned out great! I used Jarlsberg, chopped bacon, onion, pre-cooked sliced mushrooms (air fryer!) to avoid wateriness, and thinly sliced mini peppers. It only took my quiche 30 minutes at 375*. A hit all around.5 stars

  4. Absolutely easy
    And tastes wonderful!
    I’ve added a few other things.
    But am very happy with the results
    And I’m not much of a cook !! Hello5 stars

  5. This quiche was delicious! I printed it out so I could save it in my favorite recipe folder.
    Perfect proportions of ingredients regarding the eggs and milk ( I used half and half). I don’t eat meat so I put in a can of green chilies and added cheddar cheese and used a Gluten Free pie crust from Trader Joe’s.
    Also I am loving a French whisk I bought recently if anyone is looking for a super efficient whisk. It makes all the difference regarding aeration.5 stars

  6. I would give this 5 stars, but unfortunately it was WAY too salty. I’m going to have to throw the rest out :( I’ll make it again, probably with just 1/8 tsp salt.

    Everything else was good! I made my own crust using a different recipe. Then I followed this recipe for the filling, subbing my own veggies (grape tomatoes and broccoli; no green onion or ham). Cheese on top was a great touch. And 40 min was perfect! Will def try again soon, just way way less salt.

    Also the “print recipe” page was unusable… Too many ads! (I handwrote the recipe.)3 stars

    1. Sorry to hear about that Kiwi, but I am glad you enjoyed the recipe. Hopefully, with less salt, it will turn out perfect for you!

    1. I haven’t frozen this quiche (it never lasts that long!), but it should freeze just fine. Wrap tightly.
      To reheat, defrost in the fridge, cover the quiche with foil and bake at 325F (until just heated). From the fridge takes about 15 minutes, so it will take a little longer from the freezer. Cooling it before refrigerating helps keep the crust a bit crisper. Enjoy Ellen!

  7. I make this for breakfast at least once a month and it is super delicious. The only downside to this recipe is that I want to eat the entire dish when it’s done. Don’t say I didn’t warn you. I usually make it with different variation of meats and it is super easy to do.5 stars

  8. Made it!!! My family loved it!!
    I added some fresh chopped spinach.
    And the cheese I used was the Grated mild cheddar and shredded fiesta blend.

    1. This quiche came out rubbery. I thought maybe I overcooked it. I tried it again, cooked it for less time. Still rubbery. Turns out quiches get tough when they have too many eggs in them. This recipe calls for six eggs, and according to what came up when I Googled “why is my quiche so tough” it should be three. Also, quiche, which is a custard, should have twice as much cream as this recipe called for. Basically, the proportions on this recipe are reversed. Sorry to be the bearer of bad news, but I used organic eggs, so wasting 12 is not a cheap prospect.2 stars

      1. So sorry to hear that. We have made this recipe as listed many times with great results. I’m sorry it didn’t work out as well for you.

        1. This is a recipe for a frittata in a crust. I’m glad people find it tasty, but it shouldn’t be called quiche. I’ve made quiche many times, but it had been awhile and I’d forgotten the egg to cream ratio.That’s why I looked up the recipe. Oh well, lesson learned.

  9. This look delicious and EASY and I’m going to try. Want to cut back on the money I spend for breakfast during the work week. However, so that I don’t mess this dish up with my selection of ham, what type of ham is recommended? Do I get it from the ham at the deli, buy some sort of sandwich meat, go to Honey Baked.

    1. We use leftover cooked ham for this recipe Regina, but deli ham should work as well. Just make sure to ask them to cut it thicker so you can cube it for the recipe. Other readers have also subbed in chopped bacon in place of the ham with great results!

  10. My granddaughter & I love making this. Instead of milk we use whipping creame.
    We also include a nice salad & steamed veggies.5 stars

  11. I love this easy recipe. Even my granddaughter age 10 loves making it. We’ve made many for senior potlucks, parties, or just for fun. She’s obsessed now.5 stars

    1. I’ve been looking for a good and easy quiche recipe…this is it! I used cream instead of milk and swapped the ham for crumbled cooked bacon (just what I had on hand) and it came out delicious!!

  12. Very easy, and absolutely delish. I used the cream (half and half) and some slightly steamed asparagus verses the green onion. Everyone loved it. I will certainly be making again.5 stars

  13. The batter looked very tasty but we put it in the over one and a half hours and the middle was still partly raw… not sure what to do?2 stars

  14. I’m giving 3 stars for how quick and easy this was to make. Recipe was good but tasted too salty, in my opinion. Next time, I may not use salt at all. The salt that the ham has already should be enough.3 stars

    1. We’ve only made this recipe as written Angie, but some readers have had success reducing the eggs but increasing the milk. Let us know how it goes!

  15. I usually find ways of cutting back on fat. So I used 2 egg whites out of the 6 eggs to cut out some of the cholesterol. also used 1% milk and only 1/2 cup of cheese. This was very good!4 stars

  16. I liked this, I found the texture to be more like a baked omelette than a custardy/creamy quiche though.
    For that style, make it 4 eggs and 2 cups of cream.

  17. Recipe is good. All the other waste of space stuff that no one reads is very annoying. Why do people do this3 stars

    1. Glad to hear you like the recipe, Clare! If you ever need, the writing is filled with great tips, troubleshooting ideas, and additional tasty breakfast recipes! But you are always welcome to jump straight to the recipe.

  18. A great recipe that lives up to it’s name. I will be making this often, but will double the recipe, as it went fast.5 stars

  19. I’ve never made a quiche before, and this couldn’t have been easier! My daughter is an awesome cook and I asked her for tips. She said DON’T skimp on the fat! So I used heavy cream for this. She also told me to make a crust with milk, so I found a recipe that called for milk and butter, it was so tasty! I didn’t have ham so substituted with freshly cooked bacon. I added diced red pepper and used shredded cheese that I had on hand. The end result looked exactly like the picture and it was DELICIOUS! I had it for dinner last night, and some for breakfast this morning! I will definitely make this again, maybe into mini quiches for a gathering! :) Thanks for sharing this!5 stars

  20. This is an excellent and versatile quiche recipe that’s truly easy. I made mine with shrimp and artichoke hearts, using a mix of Swiss and Monterey Jack cheeses.5 stars

    1. This is pretty easy to make ……. I’m not a fan of ham ….. I make my quiche with baby shrimp sautéed in fresh garlic adding red peeper, mushrooms and scallions just as the shrimp are ready ….. let it cool …. this can be premade, refrigerate overnight …. tasty! I season everything that’s going in the quiche ….. it’s a flavor explosion ….. the kicker is Gruyere cheese mixed with mozzarella ….4 stars

  21. I am going to be making your recipe tomorrow morning for a ladies brunch. I really want to make a 10” pie pan. Do you happen to know how to up the ingredients to fill a 10” pie pan? Thank you!

  22. I’m hosting a brunch this weekend and need to bake another dish at the same time that calls for 350 degrees. How much longer do you think it would take to cook this quiche at 350 instead of 375? Thanks!

    1. I have only made this recipe as written at 375. It may take 5-10 extra minutes. Test for doneness every 5 minutes until ready! Enjoy Kristin!

  23. Super easy! If I’m feeling ambitious I flip the premade crust upside down and drop it into my smaller spring form pan, then carefully push the edges of the crust into the seam of the spring form to make an egg-tight seal. Then you can really jam a lot of goodies into it!

    I hadn’t made a lot of quiche before this, and I love it’s versatility as a vessel for leftovers. I’m envisioning turkey and dressing quiche already!5 stars

  24. My first quiche and it was flawless and so easy! I used slow cooked pork shoulder I made a couple days before that was a little too salty, and halved the salt added in the recipe. (My husband thought the pork was too salty so I was looking for a recipe to dilute it.) I also added pre-cooked yellow onion. I forgot to add the cheese into the pan at the beginning and added it late. My frozen pie crust had cracked so I pieces it together andblind-baked it for a few minutes. All these ‘mistakes’ and it turned out amazing. Both my toddlers love it, too!5 stars

  25. Great recipe! I love this one; totally adaptable. I make it in a muffin pan so each family member can add their own meats or veggies.

    My cheat for the crust: use stale crackers/chips/pretzels as bread crumbs (give a child a ziploc baggie full and a little hammer, and you have instant bread crumbs). Then I add a scoop of smart balance butter to the baggie and squish it into the crumbs. Crumbs and butter is all it takes to make a nice crust!5 stars

  26. My first quiche! You were not kidding when you said easy quiche! I recently made this for my visiting family.

    I opted for a frozen pie crust, I did have to bake mine a little longer but it turned out scrumptious!

    My brother in law said he had gone on fishing trip and had a personal chef and my quiche was better than hers!

    I love your recipes Holly so far everything I have tried has been a winner!5 stars

    1. I haven’t tried it but I’m confident it’ll work! Be certain to grease your dish well so it doesn’t stick. Let us know how it goes!

  27. Finally a reliable recipe to use as a base for creative quiche. I used the recommended eggs, milk, cheese, pepper and green onion amounts to make a quiche using frozen Nueske’s corned beef hash. Browned the hash with the onions and added red and green pepper. Did not add salt. Cooking time and temp were spot on. I will refer to this recipe time and again.5 stars

  28. Just made quiche tonight. Super easy and delish. I put it cooked sausage instead of ham and finely chopped red peppers instead of onions. Any veggie would work!5 stars

  29. To add on to Rusty McDivott’s point, I quite agree with them XD. I would like to see some more recopies like a quiche nacho supreme LOL . But these recopies made me really want to watch Alvin and the Chipmunks Road Chip. BTW Best movie ever. XD

  30. This was TOTES helpful and it really lit my match if you know what I mean XD. This was yummy yummy in my tummy and just gave me the urge to binge watch all of the Alvin and the chipmunks movies. I was the best movie of my life because I got to watch it with my Delish McBish Quiche.5 stars

  31. I love this recipe! It is so easy to whip up after dinner and I always have almost all of the ingredients on hand. 

    Unfortunately, I keep running into one issue-my bottom crust is always a soggy! I’m not sure if I should pre-bake the crust a bit or cook at a higher temperature?

    Besides my personal issues with the crust, this is an amazing recipe and I have recommended it to so many family members!5 stars

    1. I’m so glad you’ve enjoyed it Sarah! Pre-baking the crust should help, I’d suggest 9-11 minutes or until lightly browned. You may need to cover the edges of the crust later in baking to keep it from browning too much. Let us know how it works out for you!

    2. I’ve read that to avoid the soggy bottom pie crust (from the refrigerated state), use a fork and pierce the bottom in several spots (you won’t need to pre-bake the crust). I’ve tried this technique several times and it’s worked.

  32. This recipe was quick and easy. a keeper! I did not use ham but added mushrooms (which I sautéed and patted with paper towel before adding) and asparagus. I used cheeses I had on hand, equal amounts of parmesan, cheddar, and a cheddar/jack mix. The quiche had a wonderful, custard texture and was delicious — except that there is far too much salt for our taste. Since cheese is salty in itself, I’ll decrease salt to 1/4 tsp next time I make it.4 stars

    1. It is such a versatile recipe Penny. So glad to hear you enjoyed it! Different cheeses contain different levels of salt, so good idea to reduce the salt to suit your taste.

  33. In the directions for making this quiche ahead of time, it doesn’t say how long to cook it at 325. I want to give one to a friend and would like to be able to tell her how long to bake it to reheat it. 

    1. You’ll want to heat it just until it is warm, since it is already cooked. This may take approximately 15 minutes. How wonderful that you’re making it for a friend Randi!

  34. Wow! Made this for dinner last night! It turned out wonderfully! Will definitely make this again – so easy, yet delicious! Thanks for sharing!5 stars

  35. Made this for dinner tonight.  Excellent recipe, thank you!   Upped the milk to half & half, just because, delicious.  We live in our Motorhome and used my microwave/convection oven.  The delicious quiche was done in 25 minutes.  5 stars

  36.  I just made two with shredded potatoes cooked cauliflower cheese and ham it was out of this world and you could basically put anything you want  when it came out I sliced thin  heirloom tomatoes and another slice of Swiss cheese put it Under the broiler for a few minutes till the cheese I could’ve eaten the entire pie and it was fantastic

  37. I made this, but my quiche became so soggy. The ham put out way too much water during cooking… Should I have sautéed it on the stove first?

    1. Typically I do not do that, but if you find your ham contains extra water, that may be a good idea to take the extra water out first.

  38. Fantastic base quiche recipe! I made this for my family last weekend and they LOVED IT! In fact, they came over again the next for breakfast asking for more quiche .

    I subbed the ham for sauteed onions and kale and added a little bit of gouda cheese that I had in addition to the cheddar cheese. I also used heavy cream. It was delicious and was gone as soon as it came out the oven.

    Thank so much for the easy foolproof recipe! This will be my go to staple recipe for quiche.5 stars

  39. I love your recipes! I greatly appreciate the fact that they incorporate on hand healthy ingredients! Keep up the good work!☺☺5 stars