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
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.
Repin this Super Breakfast Recipe
MORE RECIPES YOU’LL LOVE
There has to be an error in the amount of salt. Not eatables
You can adjust the amount of salt to meet your taste preferences.
totally agree, I was not able to eat it either!
I’ve never tried quiche before. I’ve always wanted to, but never came across anyone that had it. I’m going to make your simple and quick recipe this weekend. My girlfriend and I are in our mid 50’s and are looking to try something new !! Thanks for posting this. I’m gonna subscribe, cuz I’d like to get different ideas on stuff to cook that’s not the same ol thing.
Hope you both love it Wayne, let us know how it goes!
Goodness Gracious! Was this the best quiche ever! I never write reviews, but I couldn’t resist a big shout out. I used a Wholly Wholesome froz. pie crust, pre baked 10 mins, butter sauteed sweet white onions, flash sauteed spinach, pan fried Greenfield Natural diced ham, 1/2&1/2. The crust was absolutely perfection. You’ll be everyone’s NBF with this recipe. Thanks so much!
looks like an easy recipe I am definitely going to try out. question for you though. I have a lot of jarred salsa left over could I use that in this recipe maybe a teaspoon of it or so just curious if it would make a big difference to it when it is cooking?
That sounds delicious, Michelle! I would love to hear how it turns out for you.
So simple yet so delicious!! I swap the ham for spicy Italian sausage and add cremini mushrooms. YUM YUM
Great quiche recipe. I bought canned ham so I reduced salt to 1/4 tsp. It was more than plenty between the ham and the cheddar. I also added small florets of broccoli. Very tasty. I did have to adjust the cook time to 45 min with the frozen broccoli.
Glad you enjoyed it, Christopher!
I wish the recipe would have called for a deeper pie crust to be used. My 6 eggs and 3/4 cup of milk overflowed the 9 inch pie crust needing to take some of the overflow out.
It still turned out pretty good but the cup of ham was too much for my taste plus it was a little too salty. I did make a second one with broccoli which was better.
Thanks for trying our recipe, Steve!
I love this recipe and so does my husband. However it always takes al least a hour and I have a fairly new oven. I add tomatoes to the top with a bit of parm and fresh basil when it comes out of the oven.
Are you using aa 9″ pie plate? If using an 8″ pie plate it will be thicker and require a bit longer to cook fully.
Absolutely favorite and easiest quiche recipe!
Beautiful..easy..Thank you
Delicious and so easy! Thank you so much!
Very good! Thank you!
I made the ham and cheddar quiche.
It was very good the filling was fluffy and tender.
The crust was not soggy at all.
I’m thinking that because you put the meat ,veggies , and cheese on the bottom before you pour the eggs on top, that it might keep the bottom from being getting to soggy.
Thanks this is a good basic recipe.
Can you use frozen ham without thawing or does it need to be thawed?
For this recipe, I would recommend thawing the ham before adding to the recipe.
Any tips on making ahead and freezing? I’m wanting to take this on family vacation for a quick and easy breakfast! Looks delicious!
Quiche freezes beautifully, Kendra. 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).
mouth-watering… my heart’s desire…. EVERY DISH!!
Fabulous! I used sweet red pepper, red onion, and fresh spinach. This recipe is so versatile!
This recipe is just ok. It is more of an omelette in a pie shell than a true quiche. I added a pinch of thyme and nutmeg. I also used half and half instead of milk. Next time I would cut the eggs down to 4 and use heavy cream. The quiche lacked the creaminess of a true french quiche.
This recipe is great as-is, but I have a vegetarian friend coming to visit. If I’m planning to put red peppers and mushrooms in it, should I cook those a bit on the stove before adding in? Thanks!
I would suggest cooking them so the mushrooms don’t make it watery. Enjoy!
So I shouldn’t par-bake a premade crust or is it ok to just bake everything all at once ?
Some readers have blind-baked their crust first, but it’s optional.
hey, if i’m using homemade short crust pastry for this recipe do i need to blind bake the crust first?
You can certainly blind bake a homemade crust for this recipe.
Totally Delicious recipe, I also added breakfast sausage to the recipe, My family loved it. I work for a family and cook for them. They absolutely loved it. Their children want me to make this for dinner when the parents aren’t home. Winner winner. Thank you so much.