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
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Do you have to blind bake the crust first?
This recipe does not call for pre-baking the crust. Enjoy!
We have made this a few times. The good: easy, versatile, and delicious. The not-so-good: 705 mg of sodium per serving! We couldn’t figure out why the recipe calls for 3/4 teaspoon of salt. For us (and we’re not salt skimpers) the quiche was almost inedible with that much salt in it. We thought it was fine with 1/4 teaspoon.
We found it noticeably better with heavy cream versus half-and-half or whole milk. And concur with those who suggest pre-baking the crust (though that detracts from the easy appeal).
This is the best recipe I’ve ever cooked (I’m 78!). So quick. I use my own pastry but this is phenomenal, so many people have complimented me on it.
Love this recipe so much! It’s become my go-to quiche recipe base and I switch up the add ins and cheeses. I use frozen pie crust all the time and it’s perfect.
We have made this numerous times! So easy and yummy. We switch up the veggies sometimes and it still turns out great. Highly recommend.
Can I use half and half instead of the milk or cream or would that not work? Thanks!!
Half and half will work perfectly Cathy!
This is delicious!! I made it for my husband and myself the other night, and by the next afternoon we had finished all the leftovers! I substituted the green onions for half a green pepper, and we really liked that. Thanks for this recipe!
this easy quiche recipe sounds great
I will let you know how it goes.
wonderful find…teaching my 18 year old grandson to cook…..
Would the baking instructions be the same using a frozen crust?
I would prebake or defrost the crust before using it otherwise it will likely not bake all the way through. If you try it I would love to hear how it turns out Michele!
I have had oral surgery and was tired of pudding, yogurt, soup, etc. I decided to make this quiche, which would provide me with several meals. I chose the recipe because it said “easy”, and it was. I made one change which was adding spinach. I normally use frozen chopped spinach, but this time I pulled out a Stouffer’s Spinach Souffle, microwaved for 6 minutes and, when cooled, added it to the egg mixture. It was absolutely delicious and easy for me to eat. My husband tried it and loved it, too!
Thanks for the great recipes.
I am so glad you are enjoying the recipes Brenda!
I loved the recipe would eat again
What kind of cheese do you use in your quiche?
Any shredded cheese will work but we really love cheddar or swiss.
This turned out so good! I didn’t have chives, so I used everything bagel seasoning. It was scrumptious!
This was my first quiche and I was so happy with the results! Served on Xmas morning to 3 men who had never eaten quiche before. Their “real men don’t eat quiche” theory went right out the window! We all loved it! I used ham, Gruyère, cheddar, & broccoli. Good thing I’d made 2 pies as we ate 1 and 1/2 of them:) And it is very easy!
I made this quiche but added ham, red onion, green pepper, bacon and gouda cheese. it was fantastic! I will definitely make it again using whatever I have in the fridge.
This is my favorite, go-to quiche recipe. I use it alllll the time. Simple, easy, and delish!!
This is the easiest and best tasting quiche! Made it Christmas morning and everyone loved it so much! The recipe says you can use milk or cream and I chose to use the cream and it turned out wonderfully fluffy. I will be putting this recipe in my favorites to make again!
My go to breakfast recipe! my daughter loves it and requested this for Christmas morning!
this was my first time ever making quiche. loved it! so easy to make with simple ingredients already in the fridge.