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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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!
I love quiche for its versatility. Sounds like no mistake at all Molly! So glad you enjoyed the quiche.
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!
Thank you for sharing your easy crust idea, sounds great! Glad you love the quiche!
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!
Yay Kim!! You made my day, so glad your family loved this!
Anyone try this crustless? My husband is doing Keto so we are reducing carbs.
Thanks!
Diana C
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!
Hello can I use deli ham? (I had them cut it thick for me…)
is it fine the way it is or do I need to precook it?
Yes, this should work just fine! No need to pre-cook it.
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.
Thank you Rhuby’s sister :). I’m so glad you love the quiche recipe.
Love it, quick and easy.
Swapped out ham with turkey sausage, added some spinach and it was a stellar choice.
Sounds delicious, so glad you loved it!
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!
So glad you loved it Marianne! Sausage would be great in this recipe!
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
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.
Well I’m so glad that you loved the quiche so much Rusty!
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!
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!
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.
Great! Thanks for sharing Lisa!
I know this post was from years ago but I just made it this morning. My crust was so nice and flaky on the bottom. (I never use store bought, also, the shortening I use in my crust is all butter) I usually have soggy crusts as well but by putting the cheese along the bottom 1st (and I made it with the cream rather than milk) my crust came out so crispy and nice. I will make all my quiches this way, putting the cheese on the bottom 1st. It’s also nice to have a crispyish top, which spreading the cheese on top provides.
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.
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.
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.
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!
I want to substitute the ham and peppers for spinach and mushrooms any tips?
I would suggest pre-cooking (and cooling) them so they do not get watery.
Wow! Made this for dinner last night! It turned out wonderfully! Will definitely make this again – so easy, yet delicious! Thanks for sharing!
I’m so glad you love the easy quiche Meghan! You’re welcome!
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.
How great! Glad you loved it Christine!
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
Sounds amazing Debi! Thank you for sharing your ideas.
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?
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.
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.
So glad you family loved it! This recipe is super versatile.
I love your recipes! I greatly appreciate the fact that they incorporate on hand healthy ingredients! Keep up the good work!☺☺
Thank you Audrey! So glad that you are enjoying my recipes!