Ham and Cheese Quiche is pretty much the answer when you’re staring into the fridge, stomach grumbling, and wondering what to make that’s not just toast again. Maybe you’ve got folks coming over, or maybe it’s just you and your streaming show lineup (no judgment). Either way, this recipe is my go-to. No fancy chef skills needed, and you’re biting into a warm, cheesy (hello comfort) slice in under an hour. I mean, it’s honestly easier than it looks — you toss together a few simple things and bam, you’ve got something that tastes like it belongs in a five-star spot.
Tips for Making This Easy Quiche Recipe
Let me tell you, making Ham and Cheese Quiche shouldn’t feel like work. Shoot, if I can make this half asleep on a Saturday, so can anybody. My number one tip? Get your stuff ready before you start. That way you don’t leave your crust in the oven too long while rummaging for the cheese (yes, I’ve done this more times than I’d like to admit). Also, don’t stress if your cheese isn’t perfectly grated — rustic is in right now. Use what you’ve got in the fridge. If you swap in Swiss for cheddar, it’s still delicious. Lastly, don’t overthink the filling. Just mix the eggs and milk till they blend, then let the oven do its thing. Sometimes mine comes out a bit lumpy, but honestly, it still tastes incredible. My sister even swears the second-day quiche is better.
“This recipe saved my brunch. I didn’t have to run to the store, and everyone went back for seconds. Can’t believe something this easy is so tasty!”
Can You Make a Quiche Ahead of Time?
Oh, you definitely can make Ham and Cheese Quiche ahead. And honestly, it’s kind of genius if you’re not much of a morning person (me). Just bake the quiche the night before, let it cool, and cover it in the fridge. In the morning, pop it in the oven or even microwave it. Still super tasty — maybe even more so once it’s had time to settle. Another trick I learned: you can prep everything the night before, keep the mix in the fridge, then pour it into the crust and bake fresh when you’re ready. I do this for holidays, and it’s a game-changer when you’d rather be sipping coffee than scrambling eggs at sunrise. 
What Is This Easiest-Ever Quiche Made With?
Here’s where Ham and Cheese Quiche gets its five-star simplicity. First off, you start with a store-bought pie crust (unless you’re feeling all pioneer, which I never am on weekdays). For the filling, it’s just diced ham (leftover from dinner? Perfect), shredded cheese (any kind you have), eggs, a splash of milk, and some salt and pepper if you’re feeling wild. Sometimes I toss in chopped green onions or bell peppers if I’m feeling like a veggie champion. But honestly, those aren’t “have tos.” As long as you’ve got eggs, ham, and cheese, you’re golden. I told my cousin about it, and she thought I was lying — it’s that simple. No secret ingredients hiding here.
Serving Suggestions
Wondering what goes well with Ham and Cheese Quiche? Here’s what I like to do:
- Toss together a quick green salad — it balances out all that cheesiness.
- Fresh fruit on the side is always a hit for brunch.
- Toasted sourdough makes every plate feel fancier (and helps mop up crumbs).
- Iced coffee or hot tea, depending on the mood/weather, really ties it all together.
How Do You Make a Crustless Quiche
So maybe you forgot the crust or skipping carbs (not me, but hey I don’t judge). Guess what? You can totally make Ham and Cheese Quiche without the crust. Spray your pie dish with a bit of oil, pour the filling straight in, and bake. That’s it — same oven temp, just maybe a few minutes shaved off baking time since there’s less to cook. The eggs fluff up around the cheese and ham, so you still get a sliceable, savory pie. I actually made it this way last week when I realized (in horror) I’d used up the last crust for a random dessert. Still vanished in minutes.
Related Recipes
Alright, if you loved this Ham and Cheese Quiche — or just want to try some twists — you can go a lot of tasty directions. Bacon and spinach work super well (switch out the ham and toss in greens for a totally different vibe). Sometimes I swap cheese for something stronger like feta when I’m feeling fancy. There’s a mushroom and leek version I bring out when my vegetarian friends show up, and honestly, it gets devoured just as fast. If you want to make this into mini quiches, use a muffin tin. They freeze great and are totally portable for lunches or road trips. You’d be surprised how versatile one easy recipe can be when you swap a couple things.
Frequently Asked Questions about Ham and Cheese Quiche
Can I use leftover holiday ham in Ham and Cheese Quiche?
Yup! Chop it up, toss it in — it actually adds more flavor.
Is this quiche freezer-friendly?
100 percent. Bake, cool, wrap it up tight, and freeze. Reheat when you want a quick meal.
What if I only have cheddar or another cheese?
Use whatever cheesy goodness you’ve got. Cheddar melts perfectly, but Swiss or Monterey Jack are awesome too.
How long does this keep in the fridge?
I’d say about three to four days, but it usually vanishes before then.
Do I need to blind bake the crust first?
Honestly, I skip it unless I’m feeling extra. The bottom stays just fine in my oven.
Your New Go-To Brunch Hero
So there you go — Ham and Cheese Quiche is honestly the unsung hero of easy, feel-good meals. You don’t need special tools, barely any know-how, and you can make it ahead before you’ve even had coffee. I’m always amazed at how good it tastes for how little effort it takes. If you want even more ideas, or you’re craving step-by-step photos, check out this Easy Quiche Recipe or try this Easy Ham and Cheese Quiche – Spicy Southern Kitchen for even more ways to make it your own. Don’t be afraid to play with add-ins, serve it cold, or grab a slice straight from the fridge (midnight snack style). Just try it out — you’ll see what all the fuss is about.
Ham and Cheese Quiche
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a pie dish and set aside.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well blended.
- Stir in the diced ham, shredded cheese, and any optional ingredients like onions or bell peppers.
- Pour the filling mixture into the prepared pie crust.
- Bake in the preheated oven for 30-40 minutes or until the quiche is set and lightly golden on top.
- Let the quiche cool for a few minutes before slicing.
- Serve warm or at room temperature, optionally alongside a green salad or fresh fruit.
