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!

easy quiche recipe overhead

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.

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slice of quiche on a white plate
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Easy Quiche Recipe

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. 
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients  

  • 1 refrigerated pie crust
  • 6 large eggs
  • ¾ cup milk or cream
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cooked ham chopped
  • 1 ½ cups shredded cheese divided
  • 3 tablespoons 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

4.95 from 639 votes↑ Click stars to rate now!
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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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I had never made quich and this recipe was so easy and delicious!!! Loved it so much.
    Thank you so much!5 stars

  2. This is my go to quiche recipe. The proportions are perfect so it is yummy without being overly rich and heavy. I’ve made it with a variety of meats, cheeses and veg and it never disappoints. Thank you for a quick and easy but special recipe for any time of day!5 stars

  3. I have made quiche for decades, now usually in a non-stick pan with removable bottom. I was short on time, grabbed a glass 9″ pie pan, found a Kroger (refrigerated) pie crust that has been here a while, sauteed diced sweet red peppers, onion, shallot, (jar) minced garlic paste.
    Didn’t have ham……but I had a can of [prepper] Spam (my wife doesn’t like Spam, so I haven’t told her yet), cubed it and sauteed it with the onion, etc.
    Melted butter, brushed the pie pan, laid in the crust, lightly brushed it with the butter also.
    Otherwise followed the recipe, layer by layer, with a healthy 1/2″ of sauteed filling on bottom.
    I use a Breville countertop convection oven, set the timer for 34 minutes.
    Checked the quiche when the timer went off, the center was PERFECT……and the whole pie
    was simply beautiful, crust and all.
    Served it with homemade garlic toast, and my wife LOVED it…..best quiche I have ever made.
    I even used reduced fat shredded sharp cheddar, but half-n-half for milk.
    I cook for my wife daily, from scratch ( well, I do open some cans –rotel- tomato paste-
    SPAM–haha), but I don’t even own a microwave. Two countertop ovens, several induction
    burners, and several Instant Pots……. Now for the multitude of variations to make.
    Thanks, Ashley. God bless you.5 stars

  4. Perfect everytime and so easy. Family loves it. I replace the cup of ham with sautéed mushrooms and asparagus since we are vegetarians. We love it!!5 stars

  5. I’m not sure whether to pre-bake my frozen store-bought crust, or just put the egg mixture into the crust as is? Suggestions?

  6. I made this quiche last night and it was very good. I really liked the texture better of this recipe than recipes that add more cream or milk to the eggs. My family loved it. I have never been disappointed in any of your recipes that I have made. Thank you!5 stars

  7. You always have such reliably delicious recipes that are fast and easy for a mom with little ones afoot to whip up. I’ve made this one a few times now. Thank you!5 stars

  8. I just made this quiche with homemade pie crust from the freezer that I thawed, sautéed mushrooms and asparagus. I like to add a bit of dried dill to vegetable quiche, maybe a scant 1/2 tsp as well as 1/4 tsp of garlic powder. Sautéed garlic would be even better. It turned out great!!! My husband thought it was delicious too. This recipe is replacing my old quiche recipe and I’ll use it with the additions you suggested as well. Thank you for a quick, easy, delicious recipe!5 stars

  9. This was the first time I ever made a quiche and it turned out FABULOUS! I was reluctant to know which online recipe to choose, but I am so glad I landed here. With so many recipes stating it was necessary to blind/ pre-bake the crust, I wasn’t sure if this was going to work (especially because I have to use gluten free crust). However, this was spot on!! Super easy…super tasty!5 stars

    1. So happy this turned out delicious for you, Dea! Thanks for sharing your success with a gluten-free crust, that is great to know!

  10. Thanks for this easy recipe! I do have one question – In your comment – ‘Can You Make a Quiche Ahead of Time?’ To reheat, cover the quiche with foil and bake for about at 325F (until just heated)…

    Please note you left out the time needed for reheating – what do you suggest is a good starting point for time needed?

    1. Thanks for pointing that out, Valerie. We find about 15 minutes is a good starting point when reheating.

      1. Hi Michael, we used a white cheddar but you can use whatever you have on hand. Other readers have used jack, swiss, cheddar, or even goat cheese

    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). It should last about 3 months or so for best flavor. Enjoy!

  11. This is a great basic quiche recipe that you can easily adapt to add your own fillings. My favorite filling is cooked bacon, sautéed onion & bell pepper (cook in a small amount of the bacon fat) with cheddar cheese and then I top it with about 2 handfuls of goat cheese right before popping it in the oven.5 stars

    1. Those fillings sound amazing, Rachel! The goat cheese would be so delicious, thanks for sharing.

  12. I made the Easy Quiche recipe and the filling was delicious but the crust was not done. It was doughy. I used a Pillsbury pie crust, which I have used for years. The top edges were done but the rest of the crust was not. It ruined the quiche for me. What might I have done wrong?

    1. Hi Judy, We don’t usually end up with a doughy crust when finished baking so I am not sure what may have went wrong. Another reader was struggling with that as well and found that sprinkling the cheese, ham, and green onions into the bottom, then topping with the egg mixture helped to eliminate that issue. And while we do not prebake the pie crust others readers have found success partially baking the crust before adding the filling.

    2. Hi Next time bake the empty crust first. Then fill and cover the edges with foil so they won’t burn. You can look at other quiche recipes for how long to bake the empty crust. I think it’s 8 minutes at the temperature called for on the package and then reduce the temperature to complete the filling5 stars