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.
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.
Pour the filling into the pie crust, pop it in the oven and 45 minutes later your quiche is ready.
Tastes great warm from the oven or after being chilled in the refrigerator.
If you’d like to make a homemade Piecrust watch the video below and find the recipe here.
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Easy Ham and Cheese Quiche
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
- Preheat oven to 375 degrees.
- Melt butter in a small nonstick pan and cook onion until soft. Let cool slightly.
- In a large bowl, whisk together eggs, half-and-half, salt and pepper.
- Stir in ham and both cheeses. (I like to leave a small handful of cheese to sprinkle on top.)
- Stir in cooked onion.
- Pour filling into pie crust, set on a baking sheet and place in oven for 40 to 45 minutes, or until set.
- Serve warm or chilled.
Nutrition
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So you precook the pie crust for a few minutes??
Love that the ham & cheese quiche is so easy to put together! Great tasting & also freezes well! Have made many times for company.
This quiche was simple and delicious. The only issue I faced was that I had too much filling for the deep dish crust. It began spilling over the sides in the oven. I scooped a bunch out and salvaged what I could from the spillage and made a second quiche. Recommendation – don’t overfill the crust and be ready with a 2nd crust, in case you have the same issue.
Love it Ive made it going on 4 times in the last 2 months
Amazing!!! Easy too.
I made this for dinner a couple of nights ago and it was very good. My picky eater pronounced that it was okay. Thinking that quiche is a French dish I changed the Italian seasoning to Herbs de Provence and I used all Swiss/Gruyere with no cheddar. While it was good for dinner I got to thinking about how to use the other half of the pie. And then it hit me – how about breakfast? I cut the half into 3 parts and have had 2 of them for breakfast along with an apple bran muffin. As a breakfast dish it really comes into its own. Very happy to have this recipe and thanks for sharing.
I would like to cook and freeze to take on a long camping trip to be reheated. Would this work or is it only good cooked and served fresh?
I’d like to make this into an egg casserole since some in my family don’t like pie crust (?!) — if I double the recipe, would that work in a 9×13 pan, and for how long do you think it would need to cook?
Easy!! I love it!!
This quiche tastes great!
Love this recipe! I add some dijon mustard and herbs d’ provence for a twist. Keep sharing!