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
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!