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
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.