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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did I miss something, the bottom of my crust came out raw after baking for 45 minutes. The filling turned out great but I was sad to not be able to enjoy it with the crust.
Oh no Ashley, how disappointing. I most often use a premade crust and they’re quite thin, if using a homemade crust that’s a bit thicker, you might like to blind bake the crust. A metal pie pan (instead of glass) can also help cook the crust.
I bake my crust for a few minutes before I add the eggs… This way its not soggy and uncooked :)
Quick, easy, and delicious!!
the recipes look good.
Super tasty! I used heavy cream, and substituted the pie shell with phillo dough. So love the recipes here, always spot on!
Love this recipe! Delish and fluffy
I’ve made this recipe several times, as is and it’s delicious & easy. However, I’m wanting to sub some egg whites for some of the whole eggs. Has anyone done this? Just trying to up my protein. Thanks!
I haven’t tried it in this recipe, but I have subbed whole eggs in my egg muffins successfully and I do think it would work. Let us know how it goes!
Your recipes are wonderful! This easy quiche makes life delicious and happy.
Very easy and delicious!! Love it!!!!
Love this recipe!! It’s simple and versatile, we can add or substitute anything to the ingredients and it still comes out perfectly.
Delicious and husband loved it too.
Great and easy!!!
My first ever quiche came out of the oven looking amazing thanks to this recipe! I’d never made a quiche before this, and thankfully the instructions were all very easy to understand and follow. I felt obligated to leave a reply after witnessing the sheer perfection of my quiche when I pulled it out of the oven, haha. Thanks for posting these recipes online!
This was such a simple but great recipe. Thank you!
I made it with sausage, apple, and provolone with a sprinkle of maple sugar. So tasty!
Quiche receipe amazing!
Can you bake this ahed and freeze also, if you bake ahed, how is it for reheating?
Yes, you can bake this and freeze. Let it cool completely and wrap in foil, it can be frozen for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 30-45 minutes or until heated through.
Cooked up nice and fluffy! Delicious and super easy!!