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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Can you cook this and then freeze it to reheat later?
I haven’t tried but it should freeze just fine. Wrap tightly and place in an airtight container for up to 3 months. To reheat, defrost in the fridge, cover the quiche with foil and bake at 325°F (until just heated).
I par baked my crust. Used almond milk and added a couple of extra eggs. I also added chopped grilled onions and peppers and chopped fresh spinach. I put everything into two pie shells. Easy to understand recipe.
Been using this recipe for months now! I’ve used refrigerated crust every time and it turns out great. Vegetarian household so we have used crumbled Morningstar farms bacon, Morningstar farms sausage, sauteed onions, sauteed garlic, steamed broccoli, green onions and a multitude of other combinations and it turns out great! so delicious… This morning I used half and half, can’t wait to see how it tastes!
It’s good however it took about a hour to bake
This is a Fantastic quiche recipe! So easy and tastes great. I added spinach to one and it was amazing.
We harvest 7 eggs a day from our hens. This recipe fit nicely with our harvest!
This quiche is so easy, budget friendly and delicious! The only change I made was adding a small ramekin of leftover sautéed mushrooms and onions so as not to waste them but I doubt that made much of a difference. I used a frozen premade crust since hubby knows pie crusts aren’t my thing. Super easy and will be putting this on breakfast rotation. With so few ingredients I was really impressed with the flavor.
This recipe was great, very tasty. I added about 1 cup of chopped up partially steamed broccoli since I love that combo with sharp cheddar and ham. Very easy recipe and I used a frozen pie crust from Aldi as was mentioned by another commenter. Did not thaw or bake it. Kept frozen until ready to fill it. Will make again!
thanks for the info. I have a frozen pie crust too and wasn’t sure if I could use in this recipe, so thanks!
This is absolutely a terrible recipe. You need to prebake the pie crust. I handmade my pie crust and then used the quiche recipe. The eggs were cooked in 40 minutes but the pie crust was raw. The eggs were well seasoned but the recipe caused a disaster with the raw pie crust. It was a total waste effort for me. I’m surprised the author didn’t amend the recipe event after other users complained about the mistake in the pie instructions.
I’m so sorry this recipe didn’t work well for you, Sam! Thank you for trying it.
Yum! The whole family loves it!!
So easy!
It would have 5 stars if it stressed to blind bake the pie crust.
I subbed in skim milk and added about a half cup of sauteed red peppers to this recipe, which was probably a mistake. I think the extra liquid caused problems with the bake time. The quiche was totally liquid at the 40 minute mark, and I ended up needing to add a total of 30 minutes to get it to set. Even with a total of an hour ten of bake time, the crust at the bottom of the quiche was still almost entirely uncooked, though the crust above the liquid mark was fine (maybe a little too brown given the extra time). Normally when I make quiche, I par bake the crust, so if I try this again, I will DEFINITELY do that. Beyond that, I’d just urge caution if you’re adding extra moisture to this dish or subbing in skim milk.
I just realized (after putting the quiche in the oven) that most quiche recipes say to bake the crust for a few minutes before adding in the raw egg ingredients. this one does not specify that… hopefully when it comes out the bottom is not gooey!
Let us know how it turns out, Cindy!
Excellent basic recipe! I just bought a small “egg-cup” cooker, but of course, it didn’t not come with a quiche recipe, so I found this. I only need one egg, and this was easy enough to divide into 1/6ths. I used 1 TBSP Greek yogurt with 1 TBSP milk, just out of curiosity, and it was great! I’ll probably be making a different flavor everyday until I get tired.
I made a couple of small changes that I really like. I use two packages of budding honeybaked ham, I added a cup of chopped spinach, and the cheese I used was a triple cheddar.
EXCELLENT
Sounds delicious, Carol!
I am adding in a second green too. Waiting 2 c what is on sale. Great suggestion, tho. I was thinking ground turkey (pre-cooked) might be a nice ham alternative. What I have in the fridge is hard salami. That would be good too.
Easy and delish
I was wondering if I use a refrigerated crust, not the frozen brand, do I need to pre-bake it?
I do not blind bake the crust for this recipe.
Can you use skim milk ?
For best results, we recommend a milk with a higher fat content or even cream. If you do try it with skim milk I would love to hear how it turns out.
I should have thought of this on my own, but next time I will omit the salt. The ham and the cheese have enough salt for flavour and health. Also I will partially blind bake the crust to make sure it gets full cooked.