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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Repin this Super Breakfast Recipe
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It was ok quiche I have made better though .
Also when I printed out the recipe I printed out 42 pages I was very unhappy with that!!!
There is a print button located just above the ingredients list, this will print just the recipe on any page. Hope that helps.
This is awesome! I took your basic recipe & added things that appeal to me. I used ham, onions, mushrooms, spinach, jalapeños, cheese, heavy cream & eggs. Baking as directed, added more cheese the last six minutes of baking. I read some comments while my quiche was baking & I have NO PROBLEM with the results! Moist eggs & flaky crust…absolutely no complaints! Thank you for sharing
Sounds delicious! So glad you enjoyed the recipe Debi.
Excellent recipe! My kids loved it, so we’ll definitely be making it again!
Hello. So I don’t need to prebake the refrigerated pie crusts?
We do not pre-bake the crust.
I have made this exact recipe for 20 years give or take. It’s a never fail recipe and turns out excellent every time.
Making the ham & cheese quich for Christmas breakfast!
Let us know how it turns out!
Followed recipe to a T. I was not impressed. I’ll be looking for another recipe
Oh no, I am sorry to hear that Janet. Is there anything specific we can help you troubleshoot?
Hi, I’m looking forward to trying your recipe as I’ve never made quiche before, but wanted to scale it down a little. How would you recommend splitting the ingredients for a smaller quiche, using a 6 inch pie pan? Thanks in advance!
I haven’t tried this as a 6″ pie so I can’t say for sure. You can adjust the serving sizes when you click the “PRINT” button however the baking time in the recipe will need to be adjusted. Let us know how it goes!
This quiche is easy to make and absolutely delicious—I used pre-made pie crusts & baked them at 400 degrees until the crust was a golden brown.
Oh my GOODNESS! This is everything I wanted it to be and more. I used a frozen pre-formed crust. Didn’t have green onion so I used dried chives. Also added a little dried minced garlic and onion. Baked for about 45 minutes. It was 10x better than a store bought quiche (even from a fancy grocery store). Took like 5 minutes to prepare. Thank you so much! I will be using this recipe on Christmas morning!!!
Excellent turnout after now many repeats. It allows me to use random things left in the fridge and has never let me down. Thank you for posting, Holly
For those who want a low carb version, instead of using a traditional pie crust, use cheese instead.
Cover the bottom & sides of the pie pan by placing several slices of cheese on it.
Place in the pre-heated oven for 8-10 minutes until bubbly and golden brown. Set aside to cool slightly.
Now you have your crust and make the rest of the quiche normally.
Delicious suggestion, Tom! That sounds great.
Made my first ever Quiche. Didnt have a pie crust so I made that one too. Messy! but well worth it. I didn’t have ham but I did have sausage patties, and red onions and most importantly, the cheese. Got that 5lb bag of cheese from GFS ($13.99). It is about the only thing I think I did differently. I had to make do with what I had in the house. Heavenly, that was what the smell was lingering throughout the kitchen. Taste, reminded me of when my Grandmother and I went to Marie Calendars for breakfast near Seal Beach, Ca. All I can say is thank you for the recipe. It helped with what I needed to know. Now, just gotta rinse and repeat again! Was good!
I made this for my Thanksgiving company and added green chili’s because they are from New Mexico. It was a huge hit and gone in a flash!
Could I make this with heavy cream? I’m actually out of milk but have heavy cream on hand!
Hi Allie, heavy cream will work well in this recipe.
Made this for dinner tonight and it came out absolutely perfect!
I have tried this recipe several times before, but had to make multiple adjustments because the bottom would always come out soggy with burnt ends on the pie crust… Well, it turns out it was all my old pie pan’s fault! I got some new glass pie pans, followed the recipe for the most part (only substituted two eggs with egg whites, used half the amount of cheese, and a tiny bit more milk), baked for 35 min on 350 instead of 375, and it was perfect! No need to pre-bake the crust like I used to do, or cover with foil. So if this doesn’t work for some people, try different pans ;) Also, I do feel like substituting a couple of eggs with egg whites made it a bit more light and creamy. Very delicious! Thanks for a great recipe!
I absolutely love this recipe!!!! I’ve used it numerous times altering it slightly with different ingredients….it NEVER disappoint!!!!!!!!
So happy to hear that, Marjorie!
I was not fond of this quiche recipe. The filling did not have that velvety creamy texture
that a perfect quiche should have. The result was more consistent with scrambled eggs than creamy quiche. I feel like it was due to two things, too many eggs for the liquid and cooked at too high a heat .
I would suggest a ratio of one egg to each half cup liquid, and turning down the oven to
Between 300-325 and cook for 45-55 respectively. This will result in a much creamier texture like quiche is intended to have. The flavors worked well, just a texture issue to me.
Sorry, this recipe didn’t hit the mark for you, Judy! It is a favorite of so many of our readers. We will have to try out your suggestions! Thank you for sharing your tips! ♥️
They all look yummy
This is a great template to make any quiche – 6 eggs, 40 mins at 375 etc. However, I noticed it’s filed under ‘American’ cuisine at the bottom of the recipe, which seems funny to me. Quiche is a French food (and word).