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.
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
More Quiche Recipes
Caramelized Onion and Bacon Quiche
I gave this recipe 5 stars because the flavor is great and it was very easy to make. I made this recipe exactly how it is written. I just have one question. The 45 min. cooking time was perfect for the quiche part, but the bottom crust was still partially uncooked. What did I do wrong? It was my first time ever using a frozen crust. Usually I use the pillsbury premade pie dough sheets that are not frozen. Should I have baked the frozen crust for a little first and then add ingredients? Or maybe thawed it first? Any help is greatly appreciated. Thanks!
I have made this quiche 4 times in the last 2 weeks. I love it for a quick lunch or a lazy weekend meal. The directions are easy to follow and the results are amazing! My fear of baking a quiche are long gone.
Hi Christin, thanks so much for this easy recipe! I was looking for something tasty to make for brunch this weekend, and this will be the perfect dish. Your caramelized onion and bacon quiche looks to die for as well! I’ll have to try that one sometime, too. 🙂
YuM ! ! ! I made this recipe exactly as printed and couldn’t be happier with the results. Thanks for a great quiche.
Can I use a rolled refrigerated pie crust? Do I need to adjust the time?
This is our go-to quiche recipe, and I have made it over a dozen times! It is so easy and delicious. It feeds a lot of people and require simple ingredients. Whenever we go on vacation in a big group, our kids would ask for it. I have used both ham and bacon, and both work great. We also used different types of shredded cheese with good success. 45 minutes work perfectly every time. Thank you so much for amazingly easy and delicious recipe!
The ratio of ingredients made for a great, well set quiche! I used whole milk, but I’m sure it will work with heavy cream or a mixture for a richer option. I use this as a base for different add-ins! I’m sure each oven is different, as some said it took longer to bake while mine took about 35 min. Thanks for a great recipe!
I have made this recipe twice this week because I purchased a 2-pack of pie crusts plus my husband loved it. This recipe is simple and delicious. I followed it and added ham. The middle seems to take the longest to cook, so the second time I made it, I pushed the ingredients more towards the edge where it cooks more thoroughly and that seemed to work better. I will say the ham I used was fully cooked but I still had to cook this significantly longer that the time the 40-45 minutes the recipe listed. I had to bake this for a good 65 minutes in order to get the middle where I wanted it. But overall, this is a great and easy recipe.
The milk /egg ratio is perfect!! This was soooooooooo delicious!! Thanks for sharing!!
The amount of filling you need depends on the size of the pie pans. I use Marie Callender frozen pie crusts – they’re deeper with heavier gauge pans, worth the extra dollar. I use 1/2 and 1/2, add a shake of nutmeg to the custard, cut some fresh chives on top before baking. This recipe never fails! It’s not as good after freezing – it separates a bit and gets watery, but it doesn’t last long enough at our house to worry about freezing it.
I love this recipe! My family loves it! I made it as first couple of times, then made some preference adjustments….like using Greek plain yogurt instead of half and half. I ha e made it with frozen crusts, no crust and “hash brown” potato lined quiche. Yummy!! Thank you! I am going to try to make it ahead and reheat next day. Hope it turns out delicious still since I am serving it to 13 people. 🙂
Reheats beautifully, but do not freeze unless you like watery quiche. The cheese, cream and eggs separate.
This was very good and easy. My only suggestion is I like a higher quiche so I added one more egg and 1/4 c more half and half. I baked up beautifully. I freeze and reheat when needed. Thanks for a quick and delicious quiche!
I made this a few days ago. I followed all of the measurements and added some leftover steamed broccoli. I did make my own crust because I have to eat gluten-free. It was delicious. My daughter and son in law went back for seconds! Thanks for an easy and delicious recipe!
I’m really looking forward to making this tonight but I only have mozzarella cheese that I could shred, would that work?
It will have less flavor with mozzarella but I think it will woyk fine.
I have tried a number of Quiche recipes, and this by far is the very very best. So easy, and absolutely delicious. I used green onions and sun dried tomatoes.
I love it, and thank you😍
This is a very easy, very versatile recipe. I too added some peppers and broccoli. To make the quiche a little less fatting I used low fat cheese and fat free half and half. This came out beautifully and so yummy!
Easy and delicious. Thank you.
Next time some herbs. Would have done it today but I didn’t have any fresh ones
Thank you for this simple yet delicious recipe! I made two of these for my brunch today (added mushroom and spinach to one) and they both got rave reviews! I will definitely be making this again.
Can you make this the night before and pop it in the oven in the morning? Or would that make the crust to soggy?
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.
How many carbs are in this
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.
Hope you enjoyed it Vicki. I Love making quiches to use up leftovers.
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!!!!
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
Have you tried this without a crust
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.
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.
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.
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.
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.
Maybe you should actually make his recipe instead of changing it beyond recognition before you review it. #justathought
Totally agree!
AGREED!!! WTF??
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”.
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!😁
My thoughts exactly. What this person made is a completely different recipe😝😝😝
All these mean commentators made sure Laraine will never post another comment or reply. I for one, enjoyed her substitutions in the recipe. For shame on the rest of you!
What is the problem with making substitutions? You folks need to relax a little! Laraine made no criticism of the recipe, so can’t see that there is a problem here!
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
Hope your mother is doing well. So handy to have a quiche in the fridge. 🙂
Hi,
Can I make this beforehand and freeze it?
Thanks
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!
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.
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.
How do you freeze a quiche and for how long??? Thanks!
I made this last night and exchanged the ham for bacon and the Swiss cheese for Mexican blend shredded cheese. It was excellent!
Added 2 more eggs, extra cheese, ham, onions, and added parsley. Made 2 reg size quiches! Delish!
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
Fully cook it, then reheat when your ready for it
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.
You need to read more carefully, my dear…and stop calling names. She never called anyone anything for using frozen crusts!
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.
I was looking for the perfect brunch worthy quiche when I found this recipe. I used the recommended frozen pie crust, ham and a touch of crumbled smoked bacon, green onion, green pepper sauteed briefly in a little butter, placed this in the bottom of the pie crust topped off with tender canned, quartered artichoke hearts before adding the egg/cheese batter. It was a total Big Wow hit with my guest paired with a cold crisp glass of Sauvingnon Blanc and fresh fruit salad.
This is a wonderfully and versatile recipe!
Love this quiche! So easy to make. My grandchildren devour it when I make it for them. I had to make 1 for each of them so they wouldn’t fight over it. Great for dinner too!
That’s wonderful Deborah! So happy your grandchildren enjoy it!
Can you make this without the cheese will it be soupy without it? Family isn’t big on cheese
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.
That sounds wonderful Patricia!
So good!
Would this work crustless?
Yes, you can make it without the crust.
I think that would be a frittata
slice potatoes waver thin spray pie plate arrange them – sea son and it comes out like a pie crust
I added raw onion chopped tiny. Sharp cheese. Everything organic.
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?
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.
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!
Hey Erica, what veggies did you use. This will be my 1st attempt for incoming family.
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!
Christin, I made this for dinner last night and it was SO delicious! Definitely want to make this again! Thank you for sharing!
I added two more eggs and 1/2 cup of half-and-half to the ingredients for a thicker quiche and it turned out great.
What do you mean by half and half. There is not written if it is milk or cream. Thanks
Half-and-half is an American product that is half milk and half cream. If you can’t find it in the dairy section of the store, you can make your own by mixing equal parts milk and cream.
I actually didn’t have cream or half and half so I used one half cup of regular 2% milk. 🙂 Still super yummy.
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.
please be more specific about using store bought frozen pie crust.
use frozen?….prebake?……how long?
I followed directions on pie crust and it turned out great!
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!
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!
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.
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.
I always Polk hole in the crust with a fork and bake about 10 to 13mins before, the holes to let the air escape
doesn’t the egg mixture seep under the crust this way?
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.
If you don’t bake the crust for about 10-15 minutes before filling, I find it too soft or soggy. Read the instructions on frozen pie shells.
Help I accidentally bought refrigerated pie crusts what do I do differently to make it work
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
A refrigerated pie crust will work fine. Prebake it slightly as Laurie suggested.
So excited to try this today! Yum.
Just made this for our guests. It turned out great! I added some green chilies. Yummy!
Yum! Green chilies are a great addition. Glad it turned out well!
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!
Thanks for the tip on reheating! Glad you enjoyed it!
did you put the water in the baking sheet like a water bath or actually add to quiche?
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.
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.
Hope it was a success!!
Can this be frozen for later use??
Yes, quiches usually freeze very well.
I sometimes use condensed canned milk, which I always have in pantry, instead of half and half which might mean a trip to the store. Richness and quality the same. Do this for other recipes too”. Always successful. Valerie
Vvisn125@hotmail.com
That’s a great tip Valerie! Thanks for sharing!
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
Those sound like delicious variations! Glad the condensed milk worked well!
Do you mean evaporated milk? I can not imagine how the super sweet condensed milk would taste.
I was wondering if there is such a thing as non-sweetened condensed milk?
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.
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.
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.
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
If you make this a day ahead and warm this the next day will it be a little dry?
This quiche keeps really well Barbara. I don’t think you will have any issues with it getting dry.
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!
Geez, maybe some of you angry replies should get out of the kitchen once in a while. After all, the, this is a place where we all came to for recipes. Right? So doing things did different and experimenting with what you have and being helpful enough to share with all is very helpful.Improvision is how recipes become great and trial and error is part of the process. If you don’t want to read her comments the next simply skip it . The rude unnecessary comments are just plain mean.
And I write this to let others know that no everyone of us shares the bitter opinion that they do. And that it was helpful and appreciated. Please don’t shy away , their are people out there that actually welcome creativit