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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Quiche Recipes
Caramelized Onion and Bacon Quiche
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.