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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I made the quiche this morning and followed the recipe exactly. It is delicious! I can imagine lots of change-ups for this recipe, but it is excellent just as written.
This was amazing!! I used a mix of Swiss Gruyère cheese, and cheddar cheese on top.
When you say cream, Is it heavy cream or half&half?
Either will work just fine in this recipe Stephanie, I use whatever I have on hand!
Instead of ham I used cooked breakfast sausage alng with crumbled bacon and added some fresh sliced mushrooms, didn’t have green onions so I used dried chives. Family devoured it along with the hashbrown casserole..We did a Breakfast dinner.
I love breakfast for dinner and your quiche sounds delicious Wendy!
Super easy quiche recipe! Especially using a premade crust. I find 45 minutes in the oven is ideal for the crust and egg mixture to be perfect.
Quiche was quick to make. I had asparagus on hand so I quick steamed it until it was bright green then threw it on top of the ham before adding the egg mixture. My grocery store didn’t have the roll out pie crust so bought the deep dish frozen pie crusts! It was yummy!!
Sounds delicious Sue!
So easy and very delicious! Great recipe for brunch!
is it only 3/4 cup of milk or cream or 3 cups.
every other quiche recipee i look at calls for 1/2 cup of dairy for each large egg
It is 3/4 cup as listed in the recipe. Enjoy!
can I make this ahead and bake it later in the day?
I have made it ahead of time, including baking, and then reheated it (instructions are in the information above the recipe). If you would like to make ahead and bake later, I’d suggest adding the egg mixture to the crust immediately before baking. I hope this helps Mary.
Hi..can I substitute spam for the ham?
Spam would work just fine in this recipe.
Very good. I will be making it again. My
Made your recipe and it was excellent. Thank you.
My daughter made this quiche for Easter brunch. It was the best quiche I have ever had.
This quiche recipe was so easy and delicious! I made it the night before, following the directions for make ahead and the crust was great, not soggy.
It was so perfect for our Easter brunch!
Just perfect! I served it with asparagus (my fav veggie!). Looking forward to leftovers for lunch!
I’ve made this recipe a couple times. I always leave out the salt and it comes out delicious. I noticed in the video that the dark green part of the onion is used. Is that correct? I add the pale green and some of the white part of the onion.
This time, I added red and yellow bell pepper and small bits of broccoli. This is an easy, delicious and versatile recipe. Thank you!
Any parts of the green onion will work just fine in this recipe Marty. I am so glad you enjoy this recipe!
Love this recipe!! I have used it several times. I make it with sausage instead of ham. Thank you for sharing this recipe!
This is the best quiche! So easy not having to pre-bake the crust. I added asparagus and sautéed onions, and Italiano cheese (just one cup as we like our quiche less cheesy). Can’t wait to make it again with a different combination in the filling.
Just prepared this recipe. Can it be frozen?
How to reheat?
TIA
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!
Just baked this up! How long can I keep in fridge before serving?
TIA
It will last 3-4 days in the fridge. Enjoy Judy!
The easiest quiche and absolutely delicious.