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!
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!
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.
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.
MORE BREAKFAST RECIPES YOU’LL LOVE
- Overnight Breakfast Casserole with Sausage– a hands-down family favorite!
- Blueberry Baked Oatmeal – a healthy, sweeter option
- Banana Breakfast Cookies – for breakfast on the go
- Overnight Refrigerator Oatmeal
- Banana Nut Crunch Muffins – mmmm, muffins!!
Easy Quiche Recipe
Ingredients
- 1 single pie crust unbaked
- 6 large eggs
- ¾ cup milk or cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cubed cooked ham
- 1 ½ cups shredded cheddar cheese divided
- 3 tablespoons sliced green onions
Instructions
- Preheat oven to 375°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 ½ 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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
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Repin this Super Breakfast Recipe
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I just made this with fresh steamed broccoli, cheese, diced pre-cooked potato and Canadian bacon. Holly’s recipe with 6 eggs, and 3/4 cup of half and half, not only easily covered these add-ins, the 9″ pie shell…yes, half butter and half shortening crust… was filled but not overly so. It is amazing! Highly recommend…now, off to my next recipe from Holly. PS I just bought the book, and it looks like more deliciousness!
So glad you enjoyed it, Martha! I can’t wait to hear what your favorite cookbook recipe is.
My crust didn’t cook at all and came out soggy, should I have pre baked the crust before putting the filling in?
You can try blind baking the crust before adding the filling. Blind baking is when you bake the pie crust empty for a little bit before adding the filling. You can find info on blind baking here.
Awesome every time! I add precooked roasted vegetables like asparagus, broccoli, cauliflower too.
Hi Holly! Under “Can you Make Quiche Ahead of Time” you say to reheat at 325, but for how long?
Thank you!
We bake at 325°F until just heated through, 15 minutes is a good starting point.
I made it crustless and added cauliflower. It was great!! I’m going to make it again this weekend.
Definitely too salty. I would leave out the salt as there’s plenty of salt in the ham and cheese. It also took almost an hour to bake until it was done enough.
AMAZING TASTES GREAT!!!
I threw a little of my fridge at it and it came out delicious! I had a scramble of sautéed veggies (peppers, onions, mushrooms), that I added along with marinated artichokes (cut into cubes), a quick sautéed spinach, feta, and a sprinkle of grated off the cube cheddar on top. Salt, pep, cayenne viola! As I was waiting I started reading comments about baking crust, which I didn’t do, however it came out perfectly. Thank you!
Your additions sound delicious! Thanks for sharing.
Love this recipe. I use different cheeses and vegetables.
We have chickens, so lots of eggs
Can I add sun dried tomatoes to this recipe? Thank you!
Sure you can! If they’re oil marinated, I would suggest dabbing them a bit with a paper towel first.
Leave out the salt. It was very good otherwise, and I used almond milk so I had some concern about texture. No need to worry, the lack of fat in the milk wasn’t a problem. I didn’t use quite 1 1/2 cup cheese just because I didn’t have enough and didn’t want to go to the store. I used about one cup. Cheese and ham are both salty. The additional was too much.
Glad you enjoyed it, Lana! Thanks for trying our recipe.
Excellent and EASY quiche!
Question ?what is a blind bake with pre mace crust?/
Blind baking is when you bake the pie crust empty for a little bit before adding the filling. You can find info on blind baking here.
thanks for the recipe! used zucchini, ehgplant and summer squash, as well as mushrooms. turned out great!!
how did you use zucchini? sliced ,chucked cooked first?
simply delicious
I would suggest blind baking the crust prior to filling. An undercooked crust is a travesty. Also don’t add salt if you’re using salty cheeses or just a little. Unnecessary.
Thank you for sharing your tips!
What is a blind bake ?/
Blind baking is when you bake the crust without any filling.
Easy, Yummy!
My first time making quiche for a friend and it was easy to make and really delicious!!! I will be baking more of these for a group of girls at our luncheon.
I’ve made this several times and it’s always perfection.
I didn’t have ham so I threw in some chorizo and bacon bits. So good! So easy! Very versatile recipe too. I am not great at cooking and need directions and this came out so so good. Thank you for your help.