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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Repin this Super Breakfast Recipe
MORE RECIPES YOU’LL LOVE
If cooking 2 at a time do I increase the baking time?
I would leave the cooking time the same as long as there is lots of space in the oven. You’ll want to ensure the egg mixture is set in the center.
Hi Holly, if was to make this a cheese and onion quiche would I just omit the ham and add sliced onion? I assume would need to cook them first.
Yes, that would work just fine. I would recommend cooking the onion in a little bit of butter first to soften it. Let us know how it goes!
Love this. It has become my go-to quiche recipe, and the nice thing is that if you follow the basic principles you can dress it up any way you want. Thanks for sharing with us!
made this tonite, we loved it. used ham, cheddar, a can of artichoke hearts, and a smidgen of diced onion. Thanks.
Easy and delicious! It’s my go-to template recipe for all kinds of quiches.
Great recipe. I did make one change and that was I made it a crustless Quiche. It was wonderful and had less calories. Thanks for posting.
Very good
Simple recipe that can be adjusted with a variety of ingredients (vegies, sausage, cheeses). A go to for me.
I’m not a cook, but I wanted to try something for my wife and I. It was my first Quiche. It was easy to make and taste phenomenal! Thank you.
the very best beats all the others and easy
Can I use frozen pie crust?
You sure can.
I host an annual brunch every January and part of the menu is always a quiche or two. I play around with recipes every year and I finally found my go to; this was fabulous. Everyone wanted the recipe. I also love that pre-baking the crust wasn’t required. I made one exactly a specified than the recipe and I did the other one with bacon and sausage New staple at my house. Thank you for posting.
I make this all the time. I always use a ham steak I cut into cubes, then add whatever I have. Today it was while k ion, green pepper and a 5 cheese blend (Gruyère, mozzarella, Gouda, cheddar and parm). So good! Thanks for this simple yet delectable dish!
this recipe has been a lifesaver. We have so many eggs from our chickens! I was looking for a super easy recipe that tasted good, used a lot of eggs and something I could adapt on the fly depending on w.e I had in my fridge. I usually will times this recipe depending on how many eggs I need to use up, sometimes even making 6 or 8 quiches at once and then freezing them completely once I’m done. Theyre perfect for a lazy breakfast day, or a busy work week meal. When freezing I let them completely cook and then cool down, I cover the Quiche with a layer of saran wrap and then a layer of aluminum foil. Then when I take it out of the freezer the cover peels off without sticking and I put it in the oven for about an hour at 350 degrees and then we have an easy breakfast, lunch or dinner that no one seems to have gotten sick of yet. I will follow the recipe making the egg filling including the cheddar (or some other shredded cheese) and then substitute with my own toppings. If there is a second cheese I just sprinkle it in lightly so it has a mix of cheeses. Raw meats and some veggies (like onions, canned spinach and peppers) get pre-cooked or strained well so there’s less water in the final product. These are some but not all of the flavors I’ve done so far:
– “Pizza” with pepperoni, bell pepper, onion, and Italian sausage
– spinach and feta
– ‘everything’ with sausage, ham, green onion, Vidalia onion, and bacon
– sundried tomato, mozzarella, garlic and spinach
– spicy smoked sausage and broccoli
– mushroom, sweet onion and bell pepper
– buffalo chicken, broccoli, and bleu cheese crumbles
– Italian sausage, provolone and spinach
– broccoli, shredded carrot, Canadian bacon and mozzarella cheese
– Rotisserie chicken, Canadian bacon, and provolone
Thank you for sharing all of your wonderful variations and your freezing tips!! I can’t wait to try some of them.
no problem! I hope more people try this recipe <3
Amazing quiche and simple to make. It was quite flavorful (the green onions were brilliant) and I impressed my guests. I can’t wait to make again.
Great recipe. I’ve been using it for years. I do use bacon instead of ham and add just a touch of nutmeg and sometimes cream or half and half instead of milk.
really easy to follow. Adjustments I did: Instead of ham, I used low sodium spam. Used a frozen pie crust, deep dish. Used half-and-half. Probably one of the best tasting quiche I’ve ever had. Will definitely make this again