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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Absolutely easy
And tastes wonderful!
I’ve added a few other things.
But am very happy with the results
And I’m not much of a cook !! Hello
This quiche was delicious! I printed it out so I could save it in my favorite recipe folder.
Perfect proportions of ingredients regarding the eggs and milk ( I used half and half). I don’t eat meat so I put in a can of green chilies and added cheddar cheese and used a Gluten Free pie crust from Trader Joe’s.
Also I am loving a French whisk I bought recently if anyone is looking for a super efficient whisk. It makes all the difference regarding aeration.
Thank you for the tip on the French Whisk!
I would give this 5 stars, but unfortunately it was WAY too salty. I’m going to have to throw the rest out :( I’ll make it again, probably with just 1/8 tsp salt.
Everything else was good! I made my own crust using a different recipe. Then I followed this recipe for the filling, subbing my own veggies (grape tomatoes and broccoli; no green onion or ham). Cheese on top was a great touch. And 40 min was perfect! Will def try again soon, just way way less salt.
Also the “print recipe” page was unusable… Too many ads! (I handwrote the recipe.)
Sorry to hear about that Kiwi, but I am glad you enjoyed the recipe. Hopefully, with less salt, it will turn out perfect for you!
I’ve made this twice this week I love it. I added mushrooms the second time !
So glad you have enjoyed it Denine!
We love this recipe! I doubled it and made 2. Any suggestion for freezing and reheating later? Thanks! Ellen
I haven’t frozen this quiche (it never lasts that long!), but it should freeze just fine. Wrap tightly.
To reheat, defrost in the fridge, cover the quiche with foil and bake at 325F (until just heated). From the fridge takes about 15 minutes, so it will take a little longer from the freezer. Cooling it before refrigerating helps keep the crust a bit crisper. Enjoy Ellen!
I make this for breakfast at least once a month and it is super delicious. The only downside to this recipe is that I want to eat the entire dish when it’s done. Don’t say I didn’t warn you. I usually make it with different variation of meats and it is super easy to do.
I am so glad you have been enjoying the quiche Mariano. I agree, it is hard to resist this dish!
Made it!!! My family loved it!!
I added some fresh chopped spinach.
And the cheese I used was the Grated mild cheddar and shredded fiesta blend.
Mmmm, that sounds delicious Darlene. Thanks for sharing!
This quiche came out rubbery. I thought maybe I overcooked it. I tried it again, cooked it for less time. Still rubbery. Turns out quiches get tough when they have too many eggs in them. This recipe calls for six eggs, and according to what came up when I Googled “why is my quiche so tough” it should be three. Also, quiche, which is a custard, should have twice as much cream as this recipe called for. Basically, the proportions on this recipe are reversed. Sorry to be the bearer of bad news, but I used organic eggs, so wasting 12 is not a cheap prospect.
So sorry to hear that. We have made this recipe as listed many times with great results. I’m sorry it didn’t work out as well for you.
This is a recipe for a frittata in a crust. I’m glad people find it tasty, but it shouldn’t be called quiche. I’ve made quiche many times, but it had been awhile and I’d forgotten the egg to cream ratio.That’s why I looked up the recipe. Oh well, lesson learned.
love it. thanks
Thanks so much Susan!
Hi I would like to make this it looks so scrumptious but what kind of cheese did you use it looks like maybe cheddar?
We did use cheddar Amy, but feel free to switch up for your favorite cheese!
This look delicious and EASY and I’m going to try. Want to cut back on the money I spend for breakfast during the work week. However, so that I don’t mess this dish up with my selection of ham, what type of ham is recommended? Do I get it from the ham at the deli, buy some sort of sandwich meat, go to Honey Baked.
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!
I must make this!
Definitely! Let us know how it turns out Karen.
Lov this site
Thank you Barbara!
Do we have to blind cook the pie crust?
This recipe does not call for pre-baking the crust Ashley. Enjoy!
Easy and fast..love adding my own ingredients.
Thanks Susan, so happy you enjoyed it.
My granddaughter & I love making this. Instead of milk we use whipping creame.
We also include a nice salad & steamed veggies.
That sounds delicious Alexa & Ry, and like such a fun thing to do together! Thanks for sharing.
I love this easy recipe. Even my granddaughter age 10 loves making it. We’ve made many for senior potlucks, parties, or just for fun. She’s obsessed now.
That is awesome Alexa, Ry is going to be a pro in no time!
How about adding zucchini? Shredded and dried mabye?
I think that would taste delicious Helen! Let us know how it turns out.
Looking for easy and quick recipe for breakfast.
This one is always a hit with my family Kyle. Hope you enjoy it!
I’ve been looking for a good and easy quiche recipe…this is it! I used cream instead of milk and swapped the ham for crumbled cooked bacon (just what I had on hand) and it came out delicious!!
So glad you enjoyed it Vanessa!
I give it five stars I’m going to enjoy it all the different foods and they look good
So happy to hear that Sam! Happy cooking!
Very easy, and absolutely delish. I used the cream (half and half) and some slightly steamed asparagus verses the green onion. Everyone loved it. I will certainly be making again.
I am thrilled that the recipe was a hit! Thank you Karen!