Easy Ham and Cheese Quiche

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Easy Ham and Cheese Quiche

 

Easy Ham and Cheese Quiche is a rich and cheesy quiche that can be eaten for breakfast, lunch, or dinner. It’s perfect for using up leftover Easter ham.

Easy Ham and Cheese Quiche- great way to use up leftover ham!

 

I love making quiches. They are versatile, so easy to make, and great for using up leftovers.

If you find yourself with leftover holiday ham, this quiche takes just minutes to prep. I use a frozen pie shell to save time and make a quick pie filling with a little onion, some eggs, half-and-half, cheddar cheese, swiss cheese, and ham. You could use bacon instead of ham if you wanted to.

Easy Ham and Cheese Quiche- great way to use up leftover ham!

 

Pour the filling into the pie crust, pop it in the oven and 45 minutes later your quiche is ready.

Easy Ham and Cheese Quiche- great way to use up leftover ham!

 

Tastes great warm from the oven or after being chilled in the refrigerator.

Easy Ham and Cheese Quiche- great way to use up leftover ham!

If you’d like to make a homemade Piecrust watch the video below and find the recipe here.

 

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4.8 from 34 votes
Easy Ham and Cheese Quiche
Easy Ham and Cheese Quiche
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This rich and cheesy quiche is perfect for using up leftover ham.

Course: Main Course
Servings: 8 servings
Calories: 356 kcal
Author: Christin Mahrlig
Ingredients
  • 1 tablespoon butter
  • 1/2 medium yellow onion, chopped
  • 4 eggs, lightly beaten
  • 1 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced ham
  • 1 cup shredded swiss cheese
  • 1 cup shredded cheddar cheese
  • 1 deep dish frozen pie crust
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
  3. In a large bowl, whisk together eggs, half-and-half, salt and pepper.
  4. Stir in ham and both cheeses. (I like to leave a small handful of cheese to sprinkle on top.)
  5. Stir in cooked onion.
  6. Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
  7. Serve warm or chilled.
Nutrition Facts
Easy Ham and Cheese Quiche
Amount Per Serving
Calories 356
* Percent Daily Values are based on a 2000 calorie diet.

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113 thoughts on “Easy Ham and Cheese Quiche

  1. Can you make this the night before and pop it in the oven in the morning? Or would that make the crust to soggy?

    1. I would mix together the filling and refrigerate it in a bowl overnight. Then just pour it into the crust and bake it in the morning. Or go ahead and bake it the night before and reheat it in the morning.

  2. I bought deli Ham and Swiss last week for lunches. Had some leftover and since they turn bad pretty quickly if not eaten and I hate wasting food, I looked for a way to use them. Found your recipe and had the remaining ingredients on hand (including a frozen deep dish pie crust that I bought last Christmas ! ). Took me only 15 minutes to put together ( including cleanup) and it’s in the oven right now. Smells wonderful already and I can’t wait to taste it. Doesn’t get easier than that.

  3. This is my go to quiche. I’ve made it lots. Always turns out. I use many different ingredients and flavors. Sometimes I add another egg and a 1/4 c more half and half. Delicious!!!!

  4. Good evening Christin,
    I just came on your site because I was looking for recipes for quiche. I love most of your ingredients, but it says it serves 8. If it is only a few can you freeze the quiche. I have several questions, I was hoping I know you have a busy schedule, but when it is convenient and when you have a little time, would it be possible to please answer a few of my questions. It would be very much appreciated. You say in the recipe to use frozen pie crust, can you instead use Tart Shells. And you also show shredded cheddar cheese can you substitute for mushrooms. I will be waiting for your feedback. Thank you once again for taking the time to read my comments, before I make this amazing recipe. And can you once again freeze this recipe. Respectfully, Sylvia

    1. I’ve done it without a crust–it works fine. I sprayed a pie plate with cooking spray and it didn’t stick. The only thing is, the quiche tends to fall apart a bit without the crust to support it, so I wouldn’t serve it to guests without a crust. It’s fine for a typical weekend breakfast or weekday dinner, though.

  5. I just made this for lunch and it was creamy and delicious. I’ve been using a recipe for many years that will now be tossed aside. This has endless possibilities by changing up the ingredients. Also, it turned out great as written at a higher altitude. I’ve been challenged after moving to an elevation over 5000 feet but this needed no time or temp adjustments. Thanks for sharing your wonderful recipe.

  6. I made this tonight. I was cleaning out my fridge from leftover Christmas food. So I made it with lots of bacon and ham. I also used up my green onions and a green pepper that I sautéed first. I have to eat gluten free so I used a gluten free crust. The house still smells delicious. This recipe was easy. Thank you for sharing.

  7. Very good easy quiche. Comes out great every time. I found I need to use only 3 eggs or the quiche runs over (maybe because I add too many of the other ingredients). I usually add garlic to onions and add green onions with eggs, etc. Thanks for the recipe.

  8. Thanks so much for this recipe , Christin. I couldn’t find my own and gave up searching. I made 6 individual quiches instead of a big one. There are only two of us so I always make any sort of pie this way. I used a whole onion, a generous shake of Tabasco instead of pepper, ¼ tsp of herb stock powder instead of salt, 1½ cups of grated tasty cheddar (instead of Swiss cheese) and topped the quiches with about a cup of grated parmesan. I was lazy and used sheets of frozen short pastry, so when I come to reheat the quiches I hope I won’t be sorry. The idiots who make frozen pastry don’t use butter (unforgivable in a country that is home to the world’s biggest dairy company) so the pastry won’t be anywhere near as nice as my usual home-made stuff. The proof of the pudding (as the cliche goes) is in the eating so I won’t know if I like your recipe for another two days. But I’m giving it five stars because it worked so perfectly for my six little pie dishes. I’m sorry I don’t share your passion for cooking (how I envy women who like cooking). I cook because I have too. Food that’s oven-ready is way too expensive and incomes are simply not keeping up with all the rises in food prices.

      1. That was going to be my reply. And then to call people idiots for using frozen crust. Seriously! Maybe the “knowitall” should start her own blog and call it “SEE YOUR WAY OUTTA HERE”.

        1. She actually commented about the makers of frozen pie shells idiots for not using real butter. She never called people who USE said pie shells idiots. Lol. But, I have to agree. TASTE it before commenting. I’m sure it will be amazing. I have one in my oven right now! Will comment as soon as I taste it! Looks great, though!😁

  9. I made this last summer when I was having to cook for my mother (who had a mini stroke) and mother-in-law (who broker her arm) and I was looking for different things that would store in the refrigerator and then be re-heated. It turned out SUPER and got rave reviews. I am going to make another for our annual pie auction at church (as it will be a great Thanksgiving brunch or day after item). My only draw back is the frozen pie crust I bought must have had sugar in it as it there was a slight sweet taste. Can’t wait to re-make and adjust as I go. This is a great base recipe. Thanks

  10. LOVE THIS RECIEPE!
    I use a refrigerator pie crust and add 1 teaspoon of ground mustard, 1/4 teaspoon of smoked paprika and use 2 cups of sharp cheddar, 1 1/4 cup of chopped drained, frozen broccoli for a veggie version. My family loves it!

  11. Amazing quiche. I use white onions instead of yellow onions. I use 90% of the recommended Swiss/cheddar, and substitute the remaining 10% with chopped American cheese. I add a little bit of green onion, cut into tiny pieces using kitchen scissors, which provides the tiny green flakes as shown in the pictures. This is a great recipe.

    1. Not sure how long they last but I freeze uncooked quiches. I’ve frozen cooked ones before but the texture changes some with rewarming. I usually make 6-8 different quiches at a time freeze them flat uncooked then once frozen I wrap in foil place in freezer bag and stack them up. Easy to pull one out and cook for about 1 hour for an easy meal.

  12. I made this last night and exchanged the ham for bacon and the Swiss cheese for Mexican blend shredded cheese. It was excellent!

  13. I’d like to make this a head of time and take it camping. What is the best way to reheat it? I do have an oven and a microwave in my camper

      1. That was going to be my reply. And then to call people idiots for using frozen crust. Seriously! Maybe the “knowitall” should start her own blog and call it “SEE YOUR WAY OUTTA HERE”.
        On the bright side, I tried the recipe and it’s amazing.

    1. I would put it in the oven either by the slice or the entire quiche. I’ve also had success rewarming over the smoldering coals from a morning campfire. I would avoid the microwave–it’ll make the crust soggy.

  14. I have made a quiche using broccoli and canned, drained and flaked salmon…..it is delicious and whenever I serve it, everyone wants the recipe. It’s a nice change from ham and cheese.

  15. Sounds delicious .. Am going to make it tomorrow …
    In the photo it shows green flakes of some kind … Is that parsley put on after it has been cooked, or is it green onions in the quiche …. Or what is it?

  16. Can you put an “Email” option on here please. I don’t want to put it on Facebook cause it’s a surprise for family coming in from South Carolina on February 16. This will be for breakfast on the 17th.. This will be my 1st attempt at quiche!!! Wish me luck !!!
    I’m going to rate it a 5 star cause they love quiche, but I’ve never made it.

  17. This was a great recipe only change we made was adding some more veggies! It was delicious, I just can’t decide if I like it better hot or cold!

      1. I put in a good amount of fresh spinach, came out quite tasty. I realized half way through baking it that some red/green peppers would have gone well with it, but that’s for next time. My girlfriend loved it anyway!

  18. Christin, I made this for dinner last night and it was SO delicious! Definitely want to make this again! Thank you for sharing!

      1. I didn’t realise you could buy this already prepared, Christin. You can’t here in New Zealand. But I am never without a bottle of cream in my fridge and I just used half of this and half ordinary milk. I couldn’t wait until Wednesday and I tried half of a quiche just after it had gone cold. It was lovely. I will have the other half (but probably heated) tomorrow for my lunch.

  19. I just made this, added broccoli and spinach, with the added ingredients, it made two. Turned out delicious. Thank you so much for this wonderful recipe!

  20. Yay, just the right egg/cream custard mix to yield the perfect quiche I have long desired! Ive made the ham & cheese (only!) twice now for my son, and added a spinach & bacon as well last night!
    This will now be my base to ALL quiches!
    Thank you for sharing!

  21. There’s no instructions on what to do with the pie crust. I mean, it’s pretty simple to figure out that you need to put it into a (certain size) pie pan, but one or more steps need to be added to the instructions.

    1. You don’t have to do anything to the pie crust. You take the frozen deep dish crust out of the freezer (it should come in an aluminum pan), pour the ingredients in it, set it on a baking sheet as per her instructions, and stick it in the oven. There are no instructions as to what to do with it because you don’t have to do anything with it. Make sure you’re purchasing a frozen deep dish pie crust that already comes in a little pan. Pillsbury sells them in packs of two.

          1. No. You end up with a nice crusty pie shell on the bottom. If ya u don’t blind bake the crust the shell will become soggy.

    1. I did that too before all I did was cook the crust for a little then put the ingredients in and cooked until it was brown. It came out fine

  22. Made this for school breakfast the day before. We have electric ovens to reheat at school; we add a bit of water and reheat. Gives quiches a creamy texture when reheated this way . Used variation of ham, sausage, bacon all with onion then added to different combinations mushrooms or broccoli or basil. Delicious! Made 8 and nothing was left!

  23. First go at this recipe and turned out great. Next round I’ll add 1/3 cup creamer cheese and sun dried tomatoes. Thank you for the base starting ideas.

  24. Trying this for the first time today. It already smells so good!! I had a spare frozen crust from when I made a pecan pie. Plus I had some left over ham and mushrooms. I just chopped it all up and poured it into the crust. Can’t wait to taste it!! Thanks for the easy to follow recipe!! If it’s a success, I’ll be making this for my guests.

      1. I used the condensed milk and it worked great . Also have tried it with different varieties of cheese ,such as sharp cheddar and monteray Jack. Hoping to try it with pepper jack and cubed leftover chicken instead of ham. It’s a curiosity in the kitchen thing. Thanks

    1. Do you mean evaporated milk? Condensed milk is usually extremely sweet and used in dessert recipes such as fudge. I often use evaporated milk in dishes that call for cream as low fat options are available.

      Just made this quick and easy quiche. Used heavy cream instead of half and half since this is what was available. Proportions were just right. Thanks.

  25. What happens if I don’t have any onions? Is that okay? Also I got a refrigerated pie crust. Should I bake that first and then put the rest of the ingredients in and bake it again?

  26. What is the benefit of cooking the crust before adding egg mixture over leaving raw and adding egg mixture?

    1. If you bake the crust first, it will help crisp up the bottom of the crust, but I don’t really feel like there is that noticeable of a difference to go to the trouble. But it really is personal preference. I kind of like a softer crust.

    2. As I read elsewhere (and tried tonight,) it is easy just to pop the crust in for 5 minutes or so while the oven pre-heats. Works great – pierce with fork a few times to prevent bubbling. Turns out nice and flaky, but is not necessary.

  27. sounds like a great recipe .. if you don’t have cream, just add a tbsp. of butter or more to the milk for recipe.

  28. I made your exact recipe and I’ve made it with onions and broccoli. Both turned out awesome. I’m making it again for the 4th time!

  29. My first quiche, and it worked great! Divorced bachelor here, had leftover ham onion and mushroom. Followed recipe to T except included some mushroom with onion and used some sour cream and milk instead of H&H… dang it’s good! Thank you Christin!!

    1. I always keep heavy whipping cream on hand in lieu of milk. It lasts longer and can be used in so many recipes. I dilute it to make the consistency of milk -whatever the recipe calls for. Ex: 1/2 cup whipping cream 1/2 cup water I would use in lieu of one cup 1/2 1/2.

  30. I made H&C quiche yesterday and had a lot of ingredients left over, almost another quiche. Just way too much liquid and volume of other ingredients to fit a 9 inch pie crust. Thoughts and comments appreciated!! Thanks!!

    1. Quiche is generally made in a quiche pan or deep dish pie pan. The small pans probably equal one of those so is it possible your 9″ pan is a small pie pan?

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