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 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
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.
Like our recipes?
Follow us on Pinterest!
Repin this Super Breakfast Recipe
MORE RECIPES YOU’LL LOVE
Was a very easy, basic recipe for my first quiche. Baked the frozen crust first. Came out light and fluffy, I think I’ll add some extra things next time, because I will definitely make this again. Family really liked it.
Simple and delicious. Add whatever you like because this is a go to foundation recipe for life.
The first quiche I ever made about a week ago and I’m making it again today. It’s an easy base recipe that I can add extra stuff. The mad scientist of cooking…
I am going to try this quiche recipe today, but just want to comment, that “Spend with Pennies “ is always my first go to for recipes!
I am so glad you are enjoying the recipes Dolly!
I found the recipe just to see how much milk to add to a quiche and ended up following this recipe, it came out so good! the only thing I really changed was I baked the crust first, so it was cooked all the way through by the end. the edges were a bit crspy but overall the crust is much better when cooked first before adding the ingredients.
The best!
I made two and varied slightly. First one was just ham and cheese and second one was spinach and green peppers. I did not measure ham, cheese, spinach or peppers. Used store-bought pie crust and added a touch of nutmeg to scrambled egg mix. I like the idea of using 6 eggs in this recipe compared to other recipes that call for 2-4 eggs with more heavy cream or milk. Cooked for 40 minutes and they both turned out great. They did not flatten much while cooling. Guests enjoyed.
my quiche didn’t cook in the middle. Help ..what did I do wrong
Oh no! Sorry to hear that Kari. We haven’t had that problem so I can’t say for sure what went wrong. I would continue to cook until the eggs were fully cooked and if the crust started to brown too much, cover the outside ring of the crust with a bit of foil to prevent it from browning further. I hope this helps!
Delicious.
I made my first quiche and it turned out perfect. Thanks!
I didn’t have many add-ins, just green onions and jalapeños. It was still great and very easy.
I’ve made a LOT of quiche in my day and this by far, was the best combination of eggs to milk/cream.(used 8 eggs and 1 cup of cream.) Using this recipe only going forward. I added onions, broccoli and mushroom with the 1 1/2 cups of cheese.
easy and tasty! Next time I will add a little less salt because of all the cheese. Also I used a mix of buttermilk and cream for a brighter profile. It was so delicious.
I added my own flair to this Quiche with french herbs and exotic sausage and it was great! I do not eat a lot of quiche but I make it once in a while for my husband. It was FANTASTIC! i added two more eggs and little more cream as I like a very full pie dish! YUM!
So good!
This was a super simple great tasting quiche recipe. I doubled it and froze what I didn’t need for my meal. I will be enjoying this for a long time.
I had four friends over for lunch today. I have never made quiche before. This recipe was so easy & turned out perfect! Everyone commented on how good it was & even asked for the recipe. That’s always a good sign. We had it with caesar salad & your Homemade Brownies. They were also a success.
Your recipes never let me down. Thank you.
Added in some broccoli chopped up & it was so good & so easy. Delish!!! Made it for my sisters for brunch with a side of fruit & they were very happy
I like to make a quiche to take to work each week. They are easy to heat up and keep well. I made this recipe and it’s very good and was easy! I did saute some onions and peppers and added that, but did the rest as directed.
Easy and delicious! Another keeper recipe from spend with pennies.