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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This makes a very tasty quiche! I’ve made it several times now, the last two times without a crust. ( I am gluten free now (: b) so no crust is easier) I used seasoned salt and sprinkled paprika over the top for flavor. I made it with Swiss as well as cheddar and they are both good.
Hello. You didn’t pre bake your crust in the quiche recipe. I am wondering doesn’t it get soggy to put 6 eggs and milk on the raw pie crust ?
Diane, you can pre-bake the crust if you’d like. I’d suggest using this method to blind bake.
Delicious, will definitely make again
this quiche is so so good. I didn’t change anything thanks for such wonderful recipes I use this site all the time.
I’ve made this quiche three times in the past two weeks in a five person household and none of them lasted longer than three days
I live alone and when I make a quiche it doesn’t last me 3 days.
I’ve been cooking for my wife and I for a couple, 3 years using her quiche recipe that called for 4 eggs and 1/2 cup mayo. I wanted to get away from the mayo and found this recipe. I used broccoli, mushrooms, onions, Swiss and Parmesan cheese, half & half and a spice mix. She had seconds and thirds. We left over only a small slice. She said it was excellent, my best quiche ever. Thank you!
what spice mixture did you use, ive not eaten this since I was a teenager, and love to make it again, but looking at things I can add to this.
Hi Bindi, I just made this again tonight and saw your question. For spices, I used Stonemill Original spice mix from Alde, fresh garlic and salt. Good luck!
I cooked this for 45 minutes on a fully preheated oven at 375, which is notably longer than suggested, and it was still raw in the center. Very disappointing as I had taken it out to let cool for an hour before realizing it wasn’t cooked all the way through. Had I realized it wasn’t cooked, leaving it in longer would’ve led to too much browning on top, as it was already quite brown when I took it out at 45 mins. There was also way too much egg mixture, it flowed out over the top!
Oh no, I am sorry to hear that Emilee. Did you use a 9″ pie plate for this recipe? It should have all fit nicely into that size of pan without overflowing.
Mine overflowed too. I used a a Marie Callender frozen deep dish crust, which I measured myself because I had read your comment before making it. It was full but not to the outer edge, so I put it on a pan with parchment. it expectedly sloshed over the edge some, then again when I put it in the oven, but then, the worst part – I didn’t raise my pan was slightly warped so after I placed it in the oven a little stream started pouring out. glad I put it on another pan with parchment or this would have been a mess.
I’m an avid baker and weigh most ingredients. egg size is the most variable remaining thing but large is large. I’m annoyed. I would have cut back on filling so the eggs would have fit without going over. not sure how others are getting different results since I literally measured my pan and most ingredients and followed to the letter.
Oh no! I am sorry to hear that Leah!
So easy to make! This was my first quiche I’ve ever made. I was always too intimidated to try it but it was so simple. I used chicken sausage, caramelized onions, and mushrooms for the filling.
Can pizza dough be used instead of pie crust?
I have never tried but I love the idea! I would love to hear how it turns out for you.
Is it possible to freeze this and reheat it? I was hoping to make ahead and freeze it to take on our vacation so it is one less breakfast to prepare. Could I possibly freeze it and then thaw it out and heat it up?
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.
Hi there,
What ratio of spinach & mushroom would i use to replace the ham. Should I use cream instead of milk?
Thanks
Hi Kelly, you can definitely replace the ham with spinach and mushrooms! I would use about a cup of spinach and ½-¾ cup of mushrooms, I would also sauté them first to remove some of the excess moisture. You can use cream if you prefer ☺️
This is my favorite go to recipe for quiche. I use heaving whipping cream instead of milk. The variations can be endless. Thank you for sharing! <3
Very good but a little too salty for me! The cheese adds saltiness, so cut down on the actual salt you use. Other than that it’s great
Can I make this with egg whites?
We’ve only tried the recipe as written, but it should work. Let us know how it turns out with just egg whites if you try it.
If I’m making ahead for a weekend, do I pre bake for 30 minutes then refrigerate and can I heat it in the oven to finish cooking for 30 minutes after being refrigerated.
Hi Nicci, to make ahead we fully bake the quiche (bake for 35-40 minutes until the center is completely set) then let cool. When ready to reheat we pop it back in the oven at 325°F for 15-20 minutes or until heated through. I hope that helps!
Made according to the recipe, but added spinach. this was the first quiche I’ve ever made that I was actually proud of and I cook all the time! just never got the milk to egg ratio right, but this was spot on. seconds all around. thank you
So happy to hear that, Asia! Thanks for trusting our recipe ❤️
Super recipes
I know that I can always come to spend with pennies and find the right recipe!! I have two in the oven now and have made this one before. Thanks for the recipes!!!
I used this recipe for Mother’s Day Brunch, and it turned out so well. I did use half and half instead of milk, and it was great. This will definitely be my go to recipe for quiche from now on!
Always a hit at my house or the office. Super easy and delicious.
do you know if this can be frozen
we love a good quiche and the simple recipe was exactly what we wanted. These recipes are great and will share them with our church family.
How long does this keep after you’ve made it?
Margot, quiche will keep for 3-4 days in an airtight container in the refrigerator.