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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Waaay too salty… Couldn’t eat it.
Oh no! I am sorry it didn’t turn out as expected for you, Penguin. You can definitely reduce the salt to your taste preference.
Simply perfect recipe
I’ve used this recipe as the basis for many quiches. I cannot recommend it enough. Absolutely excellent. Thanks for posting!!!
Delicious!! I only wish I had added less salt. It was a little too salty, and I love salt! I would add just 1/2 teaspoon of salt rather than 3/4 teaspoon. I feel it would be perfect then Still delicious though! I will make this again. Thank you
So glad you enjoyed it! You can definitely alter the salt to meet your preferences.
I make this quiche recipe every Sunday. I use the egg base and whatever I have meat and veggies I have in the fridge from the week. Today it’s leftover rotisserie chicken, zucchini, mushroom and feta. Some weeks it’s broccoli and ham. You can really put any combo into this quiche recipe. It’s so simple!
Love this simple recipe but can you please fill in the missing time to bake at 325 to reheat? Here’s what it says now: “To reheat, cover the quiche with foil and bake for about at 325F (until just heated).
Hi Frank, you will want to reheat it until heated through which can take about 20-30 minutes. This will depend on the amount of quiche you are reheating or the size of the slice you are reheating
This was delicious and very easy. I found this recipe by searching “quiche no blind baking” because I don’t have pie weights and didn’t want to waste my heirloom beans! I didn’t have any issues with a soggy bottom. I took the eggs down to 4 eggs and used 1 cup of heavy cream because that’s what I had, however. That could have made a difference. Thanks for making this one a no-brainer and yummy.
I’m concerned about the soggy bottom comment I saw. Should I pre- bake the crust?
You can pre-bake the crust if you’d like. I’d suggest using this method to blind bake.
What I do to prevent a soggy bottom crust is to put a cookie sheet into the oven while it is preheating. Cook the quiche on the cookie sheet.
The first time I had made a quiche, a bit nervous, but it was so easy. The recipe was so easy to follow, though begin British, did not know what green onions were, just used ordinary onions. The quiche was perfect, so tasty, , I am already planning my next one, this time adding some mushrooms. Have even frozen some, and that works well also. I have passed on the recipe to friends. A total success, thank you.
Green onions are spring onions :)
Bake time was good. Soggy bottom. I used cooked and strained broccoli.
Family loved the quiche on New Year’s morning!
I read through the recipe a few times and I noticed that in step 3, we’re missing “add the cream to the egg mixture.” Good recipe, just missing that small piece.
Glad you enjoyed it! The recipe calls for “milk or cream” and it is mentioned in step 3 as milk.
Used this recipe for Christmas breakfast. Really quick and easy. Thank you!
Absolutely fabulous. I added red bell peppers and mushrooms for the ham.
Can I make ahead of time and freeze it?
Yes, you can bake this and freeze. Let it cool completely and wrap in foil, it can be frozen for up to 2 months. Thaw overnight in the fridge and bake at 350°F for 30-45 minutes or until heated through.
This was a great recipe, and my husband and I want to thank you. He’s enjoying the quiche as I write. There’s one negative, though. It disappears too quickly, especially when he has 2 pieces!
Perfectly cooked. Followed directions exactly as given. Was delicious!! Will be making again. Used Swiss and cheddar cheese and cubed ham.
Delicious, quick and easy. Only comment is that it’s a little salty. You don’t need that much salt. Plenty of salt in the ham and cheese. But this will become a Christmas morning favorite I think.
Can I substitute a non dairy milk?
Yes, non-dairy milk works just fine.
Our go-to quiche recipe! We have made this so many times and it’s easy to add ingredients when we have them. So easy and the best tasting!