Easy Ham and Cheese Quiche Recipe
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This Easy Ham and Cheese Quiche is another one of my easy go-to quiche recipes. Super easy as it starts with a store-bought deep dish pie crust, gets loaded up with diced ham and sharp cheddar, and bakes into a rich, golden custard in under an hour.
I make quiches quite a bit for weekend breakfasts and tea parties. It’s one of those recipes that works for breakfast, brunch, lunch, or dinner, and it’s a great way to use up leftover ham. With just 10 minutes of hands-on prep, it’s become a regular in my kitchen, and I think it will in yours too.
Why You’ll Love This Recipe
- Only 10 minutes of prep. A frozen deep dish crust does the heavy lifting, so you skip rolling out dough.
- Perfect for leftover ham. Holiday ham, a ham steak, or store-bought diced ham all work.
- Great any time of day. Serve it for brunch, pack it for lunch, or pair it with a salad for an easy dinner.
Ingredients You’ll Need
- Deep dish pie crust — I use a frozen 9-inch deep dish crust (Marie Callender’s is my favorite). Deep dish matters here so the filling has room.
- Butter — for sautéing the onion and garlic.
- Yellow onion and garlic — cooking them first softens their bite and adds a savory base.
- Eggs — large eggs are the backbone of the custard.
- Half-and-half — gives you a rich, creamy custard that’s still light enough to set nicely.
- Italian seasoning — an easy way to add herby flavor with one jar.
- Salt and pepper — to season the custard.
- Cooked ham — diced into bite-size pieces. Leftover ham or pre-diced ham both work.
- Cheddar cheese — shred it from the block for the smoothest melt. You’ll need an 8-ounce block.
- Green onion — optional, for a fresh pop of color on top.
Equipment
- Baking sheet
- Medium skillet
- Large mixing bowl
- Whisk
- Box grater
- Measuring cups and spoons
- Cutting board and sharp knife
Substitutions and Variations
- Swap the cheese. Swiss, Gruyère, pepper jack, or a Mexican blend all work.
- Change the protein. Try crumbled bacon, cooked breakfast sausage, or diced Canadian bacon instead of ham.
- Add vegetables. Stir in sautéed mushrooms, bell peppers, or a handful of chopped spinach (squeeze out the moisture first).
- Use milk instead of half-and-half. Whole milk works, but the custard will be a little less rich.
- Go crustless. Grease the pie dish, pour the filling straight in, and start checking at 30 minutes.
- Add a little heat. A few dashes of hot sauce or a pinch of cayenne in the custard is delicious.
How to Make Easy Ham and Cheese Quiche
Here’s a quick overview. You’ll find the full ingredient amounts and step-by-step instructions in the recipe card below.
Step 1 РPar-bake the crust. Set the frozen crust on a baking sheet and bake it for a few minutes so the bottom stays crisp. Saut̩ the aromatics. Soften the onion in butter, then add the garlic for one more minute.
Step 2 – Make the quiehc mixture. Whisk the eggs, then add the half-and-half and seasonings.
Step 3 – Add the fillings. Stir in the ham, most of the cheddar, and the onion mixture.
Step 4 – Add the ham, 1 1/2 cups of cheese, garlic and onion.
Step 5 – Mix well.
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Step 6 – Grab the pie crust.
Step 7 – Pour quiche mixture into the pie crust.
Step 8 – Sprinkle the rest of the cheese on top.
Step 9 – Bake until the center is set and the top is golden brown, then let it cool slightly before slicing.
Time-Saving Tips
- Shred the cheese and dice the ham ahead. Store them in the fridge and the quiche comes together in minutes.
- Buy pre-diced ham. It skips the chopping entirely.
- Sauté while the crust bakes. Cook the onion and garlic during the crust’s par-bake to save time.
- Don’t overfill. Deep dish crusts vary, so stop about ¼ inch from the top. Any extra filling can bake in a greased ramekin.
- Keep the baking sheet under it. It catches drips and makes getting the quiche in and out of the oven easier.
Serving Suggestions
- Salad. A simple green salad with a light vinaigrette balances the rich quiche.
- Fresh fruit. A bowl of berries or a fruit salad is perfect for brunch.
- Breakfast potatoes. Roasted potatoes or hash browns turn it into a hearty breakfast.
- Soup. A cup of tomato soup makes it a cozy lunch or dinner.
- Brunch spread. Pair it with muffins, scones, and coffee when you’re hosting.
Storage and Reheating
- Let the quiche cool completely, then cover it tightly or store slices in an airtight container. It keeps in the refrigerator for up to 4 days.
- To Reheat, warm slices in a 325°F oven for 10–15 minutes, or microwave individual slices for 60–90 seconds.
- To Freeze -Wrap cooled slices individually in plastic wrap and place them in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat at 325°F for 15–20 minutes.
- Make ahead: Bake the quiche the day before, refrigerate, and reheat before serving. It’s a great way to take the stress out of hosting brunch.
FAQs
Do I need to thaw the frozen pie crust first? No. Unwrap it and bake it straight from the freezer for the par-bake step.
Why do you par-bake the crust? A quick pre-bake helps the bottom crust stay crisp instead of soggy under the wet custard.
How do I know when the quiche is done? The center should be set and not jiggly, and the top should be golden brown. A knife inserted in the center should come out clean.
Why is my quiche watery? Usually it’s underbaked, or the add-ins held extra moisture. Pat the ham dry and cook any vegetables before adding them.
Can I use a regular (not deep dish) pie crust? Yes, but you’ll have leftover filling. Bake the extra in a greased ramekin and start checking the quiche a few minutes early.
Can I use pre-shredded cheese? You can, but freshly shredded cheese melts more smoothly. Pre-shredded cheese has anti-caking agents that can make the texture slightly grainy.
Can I make this ahead? Yes. Bake it up to a day ahead, refrigerate, and reheat at 325°F until warm.
More Quiche Recipes to Try
Easy Ham and Cheese Quiche
Ingredients
- 1 9-inch deep dish frozen pie crust (I used Marie Callender's)
- 1 tablespoon unsalted butter
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 4 large eggs
- 1 cup half-and-half
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups diced cooked ham
- 2 cups shredded cheddar cheese divided (freshly shredded is best; you’ll need an 8-ounce block)
- Sliced green onion optional for garnish
Instructions
- . Preheat the oven to 375°F.
- Unwrap the crust. Place it, still in its pie plate, on a baking sheet and bake for 8–10 minutes.
- Melt the butter in a medium skillet. Add the onion and cook for 3–4 minutes, until softened.
- Add the garlic and cook for 1 minute more. Set aside.
- Whisk the eggs in a large mixing bowl until lightly beaten. Add the half-and-half, Italian seasoning, salt, and pepper, and whisk to combine.
- Gently stir in the ham, 1 ½ cups of the cheddar, and the onion and garlic.
- Pour the filling into the crust, taking care not to overfill it (you may not need all of it). Sprinkle the remaining ½ cup of cheddar over the top.
- Bake on the baking sheet for 35–40 minutes, until the center is set and no longer jiggly and the top is golden brown.
- Let it cool slightly. Garnish with green onion and serve warm.
Notes
• Deep dish crusts vary in size, so fill to about ¼ inch from the top.
• If the crust edges brown too quickly, loosely cover them with foil.
• Store leftovers in the fridge for up to 4 days, or freeze slices for up to 2 months.
Nutrition
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