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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Hello, looks delicious! Can I use sliced deli ham instead?
Dee, we use leftover cooked ham for this recipe Regina, but deli ham should work as well. Just make sure to ask them to cut it thicker so you can cube it for the recipe. Other readers have also subbed in chopped bacon in place of the ham with great results!
Hi I made your recipe tonight and it did not come out like it should. I used a deep dish frozen pie crust and followed the recipe as you stated. After 35 min it wasn’t done, another 10 min and took it out. It was still liquid in the middle, so back in the oven. After 10 more min. I took it out. The middle was not moving so let it sit for 10 min. Then I cut my husband a big piece. The egg mixture was very much like cottage cheese and the bottom crust was not done! What do you think went wrong. I really want to make this quiche. Thank you,
Vickie Dilocker
Oh no! Did you use a regular or deep pie dish? A deep dish could have needed longer to bake. You can also try blind baking the crust a little before adding the egg mixture. I hope that helps!
easy, delish, and I loved the video on blind baking. Thank you
Easy and DELICIOUS 😋 my daughter is making me bake another one tomorrow. My only change is I use a GRAHAM- cracker crust from the grocery store and it’s sheer perfection !
She also loved that I used the leftover mixture and baked it in muffin tins! So easy to ‘grab n go!’
I have made this recipe twice now it’s very good. I’m wondering how or what I can do about the crust it’s raw on the bottom after I’m done.
You can blind bake the crust a little before adding the egg mixture. I hope that helps!
exactly, I blind bake the crust for 10 minutes or so before I add the ingredients and it comes out perfect!
Holly- i tried to sign up for your fall favorite recipes but i keep getting an error code. I REALLY want your recipes :) by chance could you email them to me?
Hi Mary J, it just tried to sign up and it appears to be working. If you can please try again and let me know if you are still having issues that would be great!
Hey! Try a graham cracker pie crust! They’re about $2 at the grocery store and they bake perfectly. The subtle hint of sweetness combined with the quiche filling is insanely good :)
This quiche was delicious, but it was way too salty with the current recommendation. I would probably cut the salt in half.
Thanks for trying our recipe, Alexa. I would love to hear how it turns out for you with the reduced salt.
I have homemade pie crusts in the freezer. Just used them and left over ham and cheese with some cispy bacon and green onions so simple . Made 2 so I could give one to my egg lady..
Delicious
Hello,
Was having one of those nights where I just wanted something not too complicated! This may not be complicated, but so scrumptious! I loved meal! I have not made quiche is so long and am SO SO glad I found this! Just fantastic!
Going onto the meal plan for sure!
Thank you so much!
hey Darren the directions for the recipe you forgot what to do with the cream
Add the milk (or cream) in step 3!
The BEST!!! My family loves this breakfast favorite – but only this specific recipe!
can the prepared quiche be frozen?
Joyce, 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 Holly, if I want to omit the pie crust, can I follow the directions still or would I need to change cooking time/temp, etc? Thanks! I love ALL of your recipes and you’re my go to!
Hi Rachel, for a crustless quiche you can follow our frittata recipe. I would love to hear how it turns out for you!
I added mushrooms and spinach, used a mixture of cheddar, mozzarella, and feta! It came out incredible!
Thanks
Easy to make and delicious! Dubbed the best pie ever by my 7-year-old
excellent recipe ! Just made this for dinner tonight and everyone loved it. followed the recipe exactly. wouldn’t change a thing.
When using a frozen pie crust (I bought a Marie Callender’s deep dish), do you thaw it first or can you fill it frozen then bake? Thanks, Emily
Hi Emily, you can use the pie crust from frozen!
Hi I love your recipes and in fact the crockpot Mac and cheese is a family favorite!!! Have you ever frozen a quiche ? Just wondering if that’s a possibility and how to reheat- like thaw or not. Thank you for your excellent recipes and website !!!
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.
can I prepare the night before then cook next morninh
I have made it ahead of time, including baking, and then reheated it (instructions are in the information above the recipe). If you would like to make ahead and bake later, I’d suggest adding the egg mixture to the crust immediately before baking. I hope this helps GLoria.
Thank you for the recipe, I made it for dinner and it was delicious. I added spinach, mushrooms and a few grape tomatoes cut up. Everyone enjoyed it.
It was delicious, but the crust wasn’t done – even with an additional time in the oven. I’m thinking I should have baked the pie crust for possibly 10 minutes before adding the eggs.
Excellent. I used milk, no ham, and subbed 1/2 cup of cheddar with parmesan. Yum.