Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust)
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This Ham and Cheese Quiche Recipe is the tastiest way to use up leftover Easter ham! Made with simple, fresh ingredients and a pre-made pie crust, you can get it in the oven in just 15 minutes! It’s the perfect dish for breakfast or brunch, though I’ve been known to enjoy a slice for lunch or dinner too!
I love everything about this easy quiche recipe! I use a store-bought pie crust as a great way to cut down on prep time, but if you have a favorite homemade pie crust, you can totally use that.
You can even make it a crustless quiche and skip the flaky crust altogether!
This is also my favorite way to use up leftover holiday ham. I’ll fill the entire quiche full of that salty ham goodness, and it suddenly becomes a delicious meal to eat any time of day.
Most people make this for tasty breakfast meals, but I’ll enjoy this savory pie for lunch, and dinner, too.
You can also whip up this simple recipe for a special occasion or a super swanky brunch. Who says that you have to save it for a breakfast recipe? Not me!
The recipe card below shows you have to make this easy recipe the meal of the day! Follow the simple steps to get started!
Table of Contents
Ham and Cheese Quiche Recipe
A quiche is a French tart that is filled with savory ingredients like meat or cheese and eggs.
It’s one of my favorite ways to use up leftovers or ingredients that are taking up space in the fridge.
If you plan on making my maple glazed ham for Easter this year, be sure you save some to use in this ham and cheese quiche recipe!
To save time, I use a pre-baked pie crust so I can have this on the table fairly quickly.
And when I don’t have a crust handy, I simply make a frittata!
My recipe combines savory breakfast sausage with sun-dried tomatoes, but you could easily make it with ham instead.
Need a lighter option? Try these adorable individual egg white frittatas made with ricotta and chicken instead.
Ingredient Notes and Substitutions
- Pie Crust – Use a pre-made crust or roll out your favorite recipe. You can even use a frozen pie crust, but you may need to add 5-10 minutes for it to brown properly.
- Eggs – Large eggs will give you the proper egg-to-cream ratio for the filling.
Too much egg will cause the texture to be rubbery, while not enough means the custard filling won’t set. - Cooked Ham – Obviously, leftovers are the easiest option, but you can still make this ham and cheese quiche recipe without them!
Ask for thick-cut slices from the deli or grab some ham steaks from the refrigerated section. - Half & Half – If you want to cut the fat and calories a bit, you can certainly use whole milk instead.
You’ll still get the rich and creamy texture without the extra calories. Or, mix equal parts whole milk and heavy cream for an easy substitute! - Cheddar Cheese – Sharp cheddar delivers bold flavor without overwhelming the other ingredients — and it melts well too!
Colby or Monterey Jack are milder alternatives, or try Pepper Jack for a bit of a kick. - Green Onions – These make a big difference in the flavor of this ham and cheese quiche!
The best substitute would be fresh chives, or you can saute finely chopped shallots in a little oil for a more savory, garlicky flavor.
Cheese and Ham Quiche Variations
There are so many ways to make this easy cheese and ham quiche your own! Swap the ham for bacon or use a combination of both.
You can also add fresh herbs or cooked veggies to the filling. Here are a few flavor variations that you might want to try:
- Bell Peppers
- Asparagus
- Chives
- Mushrooms
- Jalapenos
Tips for Perfecting Easy Ham and Cheese Quiche
- Don’t use a deep dish pie plate.
You’ll end up with burnt crust and a runny center if the quiche filling is too deep.
- Bake quiche on the bottom rack.
This is the only way to ensure the crust is cooked through before the top gets too dark. It also helps the filling cook evenly.
If you have a gas oven, consider using the convection fan for an even bake. You’ll also need to lower the oven temperature to 350°F and start checking it at 40 minutes.
- Let it rest before serving.
The filling will continue to cook and firm up as it cools, getting it to just the right consistency.
It makes slicing a whole lot easier, plus your easy ham and cheese quiche will be just the right temperature for eating!
Prep Ahead
- Preheat oven to 375°F
- Dice cooked ham
- Shred cheddar cheese
- Chop green onions
Kitchen Tools You Will Need
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Pie Dish – This is my everyday pie dish, but it’s pretty enough to use for guests too.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
I enjoy eating this cheese and ham quiche warm, but you can eat it at room temperature or even cold if you prefer.
For breakfast or brunch, I love to pair it with a fresh fruit salad and some crispy air fried potatoes.
You can also enjoy a slice for lunch or dinner with a garden salad or tomato soup! Some crusty bread or buttery rolls with steamed veggies would be lovely too.
Storing and Reheating Ham and Cheese Quiche
Leftovers will keep for 3 to 4 days in the refrigerator — keep tightly covered or store slices in an airtight container.
To freeze, let the quiche cool to room temperature and flash freeze it until firm.
Wrap it well with freezer paper or heavy-duty aluminum foil, then store it in a freezer bag. It will keep for up to 1 month.
You can reheat the whole cheese and ham quiche in the oven. Or, you can reheat just one piece in the microwave very quickly.
From frozen, unwrap and place it directly on a baking sheet, then bake it at 350°F for about 20 minutes or until it is heated through.
Easy Cheese and Ham Quiche FAQ
Watch the filling when baking this easy ham and cheese quiche. The edges should be set, and the center should have just the slightest wiggle. It will continue to firm up as it cools.
If the center is still quite jiggly, it needs more time. Cover the crust loosely with foil if it’s starting to get too dark.
You can also test the center by inserting a knife or digital thermometer. The knife should come out clean and the thermometer should read at least 160°F.
I’ve used cheddar cheese in this ham and cheese quiche recipe. But, you could also try any of these:
Swiss
Monterey Jack
Colby
Feta
Gruyere
Typically, yes — you’d want to blind-bake the crust before adding the filling.
However, I don’t find it necessary for my easy cheese and ham quiche recipe. As long as your dough isn’t too thick, everything will bake up perfectly!
Enjoy!
With love, from our simple kitchen to yours.
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Easy Ham and Cheese Quiche Recipe (w/ Pre-made Pie Crust)
Ingredients
- 5 eggs
- 1 cup half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup cooked diced ham
- 1 cup cheddar cheese
- 1/4 cup green onions, sliced
- 1 9-inch pie crust
Instructions
- Preheat oven to 375°F.
- In a large mixing bowl, whisk together the eggs, half and half, salt and pepper, until the egg yolks have combined with the egg whites.
- Stir in the ham, cheese, and onions to the egg mixture.
- Place your pie crust into a 9-inch pie pan, not a deep-dish pan. Crimp the edges of the pie crust.
- Pour the egg mixture into the pie crust.
- Bake for 40-50 minutes until the edges have browned and the eggs have set completely.
- Allow the quiche to set for 5 minutes.
- Serve.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2021, updated and republished January 2025
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I made this for dinner last night and it was delicious! I look forward to trying some of the other quiche recipes.
I’ve never tried a quiche, but this looked so easy to make and it was!
For a little extra flavor I brushed a little mustard on my pre-made pie crust and par baked for about 5 minutes in my preheated oven. Also added sautéed bell pepper and broccoli to recipe. WOW. I will definitely be making this again. Soooo Goood!!!
Hi Nancy!
So glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn