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With only 15 minutes of prep, this hearty ham and cheese quiche is a simple breakfast that is both impressive and delicious!
Impressive AND Easy!
If we ever need a breakfast that’s both tasty AND impressive we love to make a ham and cheese quiche!
With a 15-minute prep time (made easy with a premade pie crust), this is one simple way to start the day. It’s savory and filling, and great for sharing! We take this to brunches, showers, potlucks, holiday gatherings – you name it.
File this recipe away and pull it out anytime you need a rockstar breakfast for friends or family! You can also try our Bacon and Cheese Quiche.
WHY WE LOVE IT:
- A hearty main dish. A quiche can easily be a stand-alone meal but if you’re feeding a crowd, just add your favorite sides like Bacon in the oven, Breakfast Potatoes Recipe, and Fruit Salad Recipe!
- Make it even easier! Use a store-bought pie crust to keep the prep time quick for an easy, impressive breakfast!
- For busy mornings. This can easily be prepped the night before to make your morning even easier.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
- 1 pie crust, unbaked – store-bought or homemade Easy Pie Crust Recipe
- 1 cup chopped ham – pre-bought diced ham or leftover Honey Glazed Ham
- ½ cup shredded cheddar cheese – or pepper jack, Swiss cheese, or gruyere cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup milk – For the creamiest texture use whole milk or half and half.
- 4 large eggs, slightly beaten
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- optional vegetables – Add up to ½ cup sauteed vegetables like diced bell peppers, sliced mushrooms, chopped spinach, broccoli florets, and green onions.
How to Make Ham and Cheese Quiche
- PREP. Preheat the oven to 350°F.
- CRUST. Place unbaked pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- To prevent a bubbling crust and reduce shrinking, line it with parchment paper or foil fill it with pie weights, dried beans, or rice, and bake for 10-12 minutes. Remove weights and paper before adding the custard filling.
- FILLING. Allow the crust to cool slightly. Add 1 cup chopped ham, ½ cup cheddar cheese, ½ cup mozzarella cheese, and ¼ cup parmesan cheese to the bottom.
- In a medium bowl, whisk 1 cup milk, 4 eggs, ½ teaspoon garlic salt, and ¼ teaspoon pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
- BAKE. Bake for 45-50 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Complete The Meal
Side Dishes
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Ham and Cheese Quiche
Ingredients
- 1 pie crust, unbaked
- 1 cup chopped ham
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup milk, (or half-and-half)
- 4 large eggs, slightly beaten
- ½ teaspoon garlic salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F.
- Place pie crust into a shallow-sided 9-inch glass or ceramic pie plate and crimp the edges. (We like to double-fold the edges, then crimp them.) Prebake for 10–12 minutes.
- Allow the crust to cool slightly. Add ham, cheddar cheese, mozzarella cheese, and parmesan cheese to the bottom.
- In a medium bowl, mix milk, eggs, garlic salt, and pepper. Pour the egg mixture into the crust over the ham and cheese. (Do not overfill the crust. The egg will rise a bit and you do not want it running over the sides.)
- Bake for 45-50 minutes, or until an inserted knife comes out clean.
- Allow it to set for 5-10 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the unbaked quiche tightly in plastic wrap or aluminum foil and store it in the fridge for up to 24 hours. Let it sit on the counter for 30 minutes before baking.
Store leftover quiche in an airtight container and refrigerate for 2-3 days or freeze for 3-4 months.
Super easy and so delicious! I’m trying to figure out why the bottom of my quiche crust was slightly soggy? I followed the recipe as written.
I’d just make sure that you did the blind-baking steps (those are important), that the water content of the ingredients isn’t too high, (For example: if you added any extra veggies or anything to make sure they are cooked through before adding to the quiche), and baking on the bottom rack so that the crust can be nicely browned and crisp. Hopefully these tips are helpful!
Perfect recipe! I had everything on hand and my family loves quiche. Thank you for a simply perfect recipe.
I really love this meal. Thank you. I am glad that everything turned out so well. Where did you get your fantastic recipes?
I am so glad you do 🙂 I get them from family recipes, recipes I find, but want to change up, kind of all over 🙂
I’m all for quiche with added mix ins, but my kids like them simple. This is the perfect recipe for them!
A very tasty quiche that comes together quickly. Satisfying and good for breakfast!
This looks so pretty and your recipe has a lot of helpful tips too, I’ll be making this one!
I absolutely love quiche and this sure hit the spot – hard to beat the classic ham & cheese combo!
My family loves this ham & cheese quiche! My picky eaters, even love it. It is super cheesy & has the perfect golden color on top!
I didn’t realize it was a good idea to take the less is more approach! We love to make quiche and trying your tips asap!
This is by far the easiest & most delicious quiche!! Love the ham & cheese combo. I added a little spinach. Perfect for brunch!