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.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
This rich and cheesy quiche is perfect for using up leftover ham.
- 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
- 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.
More Quiche Recipes
Caramelized Onion and Bacon Quiche
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?
It says to use a frozen pie crust. Do I thaw before putting ingredients in? Do I precook the crust? Thanks
No need to thaw or precook it, but you might want to get it out of the freezer just before you start making the filling.
What is the benefit of cooking the crust before adding egg mixture over leaving raw and adding egg mixture?
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.
I make all of my quiche without crust. May need to bake a few minutes less.
sounds like a great recipe .. if you don’t have cream, just add a tbsp. of butter or more to the milk for recipe.
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!
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!!
This ham and cheese quiche can u make it the day before and then what do u have to do. I need to make enough for 60 people.
You can make all of it the day in advance. It tastes good cold or you can reheat it in the oven.
Thank u so much
Just curious if anyone has tried making this without a crust?
I make all my quiche without cre great. May bake it a few minutes less.
Easy to make. Fit in a 9 inch frozen crust perfectly! Added garlic. Smells wonderful . Thank you!
I pre baked my pie crust for 12 minutes. My quiche turned out perfect. This is such a simple and awesome recipe
The recipe never tells you what to do with the butter and onions
Step 2 tells you to saute the onions in the butter. Step 4 tells you to add the onions to the egg mixture.
I dont have half and half can i use regular milk?
I think regular milk will work fine Michele.
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.
I just Love quiche’s hope I can make this one.
Am I supposed to pre-cook pie crust? Do I pour ingredients into frozen pie crust?
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!!
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?
Same problem! Mine was overflowing. I am going to pour into two crusts next time.
This would be a great thing for breakfast!
What a great way to use up leftover Easter ham!
This is such a pretty quiche, Christin! I love the cheese and ham in here. Definitely a dish that I could eat for all meals!