Easy Ham and Cheese Quiche

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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4.67 from 6 votes
Easy Ham and Cheese Quiche
Print
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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49 thoughts on “Easy Ham and Cheese Quiche

    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

  1. 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!

  2. 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.

  3. 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.

  4. 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?

  5. 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.

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

  7. 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!

  8. 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.

  9. 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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