Easy Ham and Cheese Quiche

Ham and Cheese Quiche on plate with fork.

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This easy Ham and Cheese Quiche is a delicious breakfast or brunch recipe that's perfect for busy mornings. Made with savory ham, melted cheese, and a creamy egg filling, it's an easy dish the whole family will enjoy.

Prep Time15

Cook Time35

Course: Casserole

Cuisine: American

Servings:

Calories: 239kcal

Author: Raquel Pineira

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

• Freshly shredded cheese melts more smoothly than pre-shredded.
• 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