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 refrigerated pie crust
- 6 large eggs
- ¾ cup milk or cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked ham chopped
- 1 ½ cups shredded cheese divided
- 3 tablespoons 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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We typically use 1% milk…will that work with this recipe?
Hi Tami, that should still turn out delicious. Enjoy!
It couldn’t be any easier and is fantastic. I recommend you give it a try! Happy Bellies in my house!
I have made this many times and the recipe is so easy and versatile. Not to mention quite tasty! I enjoy making it and freezing the individual portions then just popping the portions into the oven as needed.
I made this a couple of times, both turned out good…. Except the bottom of the pie crust remains doughy. Is this normal for quiche? I was hoping it would get crisp and flaky like the outer crust did.
So glad you enjoyed this recipe, Ash. We don’t usually end up with a doughy crust when finished baking. Another reader was struggling with that as well and found that sprinkling the cheese, ham, and green onions into the bottom, then topping with the egg mixture helped to eliminate that issue.
Try baking crust by itself.
very cool. I will try this.
Smells AWESOME! I substituted beef smoked sausage for the ham. My husband tried it and liked it and he doesn’t even eat quiche! Thanks for a great, easy to follow recipe!
I have referred to this recipe SO many times, as I am just learning how to cook. I have gotten so many great comments on this quiche recipe. Thanks for posting as it has really allowed me to get some confidence in cooking and a great use for my chicken eggs. Your daughters are lucky!
Can this be made using egg whites, no yolks?
We’ve only tried the recipe as written, but it should work Deb. Let us know how it turns out with just egg whites if you try it!
Thank you for the recipe, this was very good and the family really liked it. I did add some sauteed mushrooms as I was low on ham, but other wise followed your recipe to the T. Nice and light with great texture, and I served it with a side of broccoli for dinner. It was a welcomed change from the normal frittatas or breakfast casserole we usually have.
You’re welcome Susan! So glad you love this quiche!
What a blessing your site is ! Thank you !
You’re welcome Kelly, thank YOU!
I just made 2 of these. Very easy and so delicious!!!
I’ve made plenty of other things for breakfast but never quiche. Why? I guess I thought that I would fail. Not so! This recipe was easy and it used ingredients that were accessible to most cooks out there. With the straightforward instructions, it would have been almost impossible to mess this up. Thank you so much!!
You’re welcome Barbara, so glad to hear it was such a hit!
Quick and easy while tasty, we will be having this again. I made slight changes by adding more ham, changing dried onions for the green onion and added bacon.
Great post! I like the part about the recipe. I tried the recipe and really enjoyed it
I used 6 sausage patties & 7 eggs, as that’s what was in the fridge. Blended the cream & eggs in a blender. Seasoned the chopped sausage with a garlic & herbs blend. Used a 3 cheese blend of shredded asiago, romabo, & Parmesan. Let the quiche cool for about an hour while I mowed grass. Lemme tell you, this quiche is *perfection* The golden-brown baked cheese crust -crunched- when I cut into it, the slice held together lifting it out even though it was about 2″ wide. The sponge is an optimal consistency of eggs, cream, sausage, & cheese. I didn’t even out hot sauce on it, I didn’t need to. I doubt I can ever bake anything as good as this ever again. I’ve peaked. This quiche is my magnum opus & I shall enjoy every single slice as breakfast until it is no more.
Sounds perfect too Joe!
First time making quiche, This was an easy recipe and the guests loved it and asked for the recipe.
I have made several of your recipes and they are excellent . Thank you for sharing them!! Stephanie:)
Thank you Stephanie! You made my day!
So good! Even with making my own pie crust, this came together quickly. I used swiss cheese, regular milk, no green onions and added a 1/4 t nutmeg (like quiche lorraine).
If I want to bake several Muffin size of these, can they be baked and after cooling can they be packaged up and frozen?
If so, how long would they last in the freezer before they would no longer be ok to thaw and re-heat?
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). It should last about 3 months or so for best flavor. Enjoy!
I LIKE SOMETHING EASY TO FIX