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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The batter looked very tasty but we put it in the over one and a half hours and the middle was still partly raw… not sure what to do?
This definitely should be cooked within 90 minutes. Did you check the temperature of your oven?
If you bake at 350 it may take 2 hours. Check temperature of oven.
Kinda depends if crustless or not.. mine was crust less and was fine at 30 mine.
yum
Thank you Haylee! So happy to hear!
I’m giving 3 stars for how quick and easy this was to make. Recipe was good but tasted too salty, in my opinion. Next time, I may not use salt at all. The salt that the ham has already should be enough.
Sorry to hear that Brigitte! You can definitely adjust the salt to suit. Enjoy!
Can less eggs be used?
We’ve only made this recipe as written Angie, but some readers have had success reducing the eggs but increasing the milk. Let us know how it goes!
Excelent site, todo muy sabroso y facil de hacer.
Thank you! Enjoy, Lola!
Amazing site
Thanks Gemma!
Love your recipes.
Thanks Estery!
I usually find ways of cutting back on fat. So I used 2 egg whites out of the 6 eggs to cut out some of the cholesterol. also used 1% milk and only 1/2 cup of cheese. This was very good!
I am so glad yoyu enjoyed the recipe and shared your tips for cutting the fat Connie!
I liked this, I found the texture to be more like a baked omelette than a custardy/creamy quiche though.
For that style, make it 4 eggs and 2 cups of cream.
Thanks for sharing Emily! I am so glad you enjoyed the quiche!
Recipe is good. All the other waste of space stuff that no one reads is very annoying. Why do people do this
Glad to hear you like the recipe, Clare! If you ever need, the writing is filled with great tips, troubleshooting ideas, and additional tasty breakfast recipes! But you are always welcome to jump straight to the recipe.
Very easy and good! Turned out perfect!
So happy to hear that Sally!
A great recipe that lives up to it’s name. I will be making this often, but will double the recipe, as it went fast.
I am so glad you enjoyed the quiche Patty!
Can’t wait for new recipes
I hope you find lots to try Holly!
I’m looking forward to recipes
I hope you find lots you want to try Tracie!
I’ve never made a quiche before, and this couldn’t have been easier! My daughter is an awesome cook and I asked her for tips. She said DON’T skimp on the fat! So I used heavy cream for this. She also told me to make a crust with milk, so I found a recipe that called for milk and butter, it was so tasty! I didn’t have ham so substituted with freshly cooked bacon. I added diced red pepper and used shredded cheese that I had on hand. The end result looked exactly like the picture and it was DELICIOUS! I had it for dinner last night, and some for breakfast this morning! I will definitely make this again, maybe into mini quiches for a gathering! :) Thanks for sharing this!
I am so glad you enjoyed this recipe Linda!
This is an excellent and versatile quiche recipe that’s truly easy. I made mine with shrimp and artichoke hearts, using a mix of Swiss and Monterey Jack cheeses.
That sounds like a delicious variation Shelley! I have to try shrimp in quiche!
This is pretty easy to make ……. I’m not a fan of ham ….. I make my quiche with baby shrimp sautéed in fresh garlic adding red peeper, mushrooms and scallions just as the shrimp are ready ….. let it cool …. this can be premade, refrigerate overnight …. tasty! I season everything that’s going in the quiche ….. it’s a flavor explosion ….. the kicker is Gruyere cheese mixed with mozzarella ….
That sounds awesome Deborah!
I am going to be making your recipe tomorrow morning for a ladies brunch. I really want to make a 10” pie pan. Do you happen to know how to up the ingredients to fill a 10” pie pan? Thank you!
I have only made the recipe as written.
Loved this recipe, I used soap and shrimp it came out
Soap ????????
Mmmmmmm……..
I’m hosting a brunch this weekend and need to bake another dish at the same time that calls for 350 degrees. How much longer do you think it would take to cook this quiche at 350 instead of 375? Thanks!
I have only made this recipe as written at 375. It may take 5-10 extra minutes. Test for doneness every 5 minutes until ready! Enjoy Kristin!
Super easy! If I’m feeling ambitious I flip the premade crust upside down and drop it into my smaller spring form pan, then carefully push the edges of the crust into the seam of the spring form to make an egg-tight seal. Then you can really jam a lot of goodies into it!
I hadn’t made a lot of quiche before this, and I love it’s versatility as a vessel for leftovers. I’m envisioning turkey and dressing quiche already!
What a great idea with the spring form, thanks for sharing! Makes for easy cutting too!