Easy Quiche Recipe — Ham and Cheese is my go to move when I need something cozy that feels like real food, but I do not want to babysit the stove. You know those mornings when everyone is hungry, the fridge looks random, and you just want one dish that fixes it all? This is that dish. It is salty from the ham, melty from the cheese, and soft in the middle like a good breakfast should be. I make it for brunch, quick dinners, and even as a snack when I am “just checking the fridge” for the third time. If you have eggs and some kind of cheese, you are already halfway there. 
What Is This Easiest Ever Quiche Made With?
This Easy Quiche Recipe — Ham and Cheese is basically a simple egg custard with add ins, baked until set. I love it because the ingredients are normal grocery stuff, not a fancy list that makes you give up before you start.
Here is what I usually use. If you are missing one thing, do not panic. Quiche is forgiving.
- Pie crust: store bought is totally fine, or homemade if you are feeling it
- Eggs: the base of everything
- Milk or half and half: milk keeps it light, half and half makes it richer
- Ham: chopped leftover ham, deli ham, or even thick sliced ham works
- Cheese: cheddar is classic, Swiss is great, and a mix is even better
- Onion (optional): a little minced onion adds flavor without a lot of work
- Salt and pepper: go easy on salt if your ham is salty
I also like a tiny pinch of dried herbs if I have them, like parsley or thyme. If you are into bready sides with cheesy flavor, this delicious Italian herb and cheese bread recipe is such a good match with quiche and it makes the whole meal feel like you planned it.
Now, the basic method is simple. Blind baking the crust is optional, but I do it if I have time because it helps keep the bottom from getting soggy. Then you scatter ham and cheese in the crust, whisk eggs with milk and seasoning, pour it in, and bake until the center is just set. Let it rest a bit so slices do not fall apart. 
Tips for Making This Easy Quiche Recipe
I have made this Easy Quiche Recipe — Ham and Cheese enough times that I have learned what matters and what does not. These are the tips I actually use, not the kind that require special tools.
Little tricks that make a big difference
Use a sheet pan under the pie dish. If anything bubbles over, you will thank yourself later when you are not scraping baked egg off the oven floor.
Do not overfill the crust. You want it full, but not so full that you have to tiptoe it to the oven like it is a glass of water.
Let the cheese go on the bottom. I like ham first, then cheese, then the egg mix. The cheese helps everything feel more even and cozy.
Watch the middle, not the edges. The edges set first. You want the center to have a gentle jiggle, like it is set but still soft.
And here is a small but real life tip. If your fridge is full of “bits” like half a bag of shredded cheese or a few slices of ham, this recipe is basically a clean out the fridge win. It is also great with a simple side salad. I love something fresh and tangy next to the rich eggs, like this easy beet and goat cheese salad with candied walnut. The sweet crunchy part is so good with quiche.
“I made this for Sunday brunch and my kids actually asked for seconds. It was the first time my crust did not get soggy too. Letting it rest before slicing was the key.”
If you want a little crunch on the side without much effort, a handful of homemade sweet nuts is kind of perfect. I keep these on hand all the time, and they make brunch feel special: easy candied walnuts recipe.
Can You Make a Quiche Ahead of Time?
Yes, and it is one of the reasons I love making this Easy Quiche Recipe — Ham and Cheese for gatherings. You can prep it in a few different ways depending on your schedule.
Here is what works best for me:
- Bake it fully, then refrigerate. Let it cool, cover it, and store up to 3 days.
- Reheat gently. Warm slices in the oven at about 325 F until hot. The microwave works, but the oven keeps the crust nicer.
- Prep the filling ahead. Chop ham, shred cheese, and whisk the egg mixture, then store separately in the fridge overnight.
I do not love freezing a fully baked quiche because the texture can get a little watery, but it can work in a pinch. If you freeze it, wrap it well, thaw in the fridge, then reheat in the oven so it dries out a bit.
For serving, I like putting out a couple simple sides and calling it a meal. If you are feeding a crowd, adding something warm and comforting on the side is never a bad idea. This one is a favorite when I need a hearty option for kids and picky eaters: easy baked mac and cheese southern stovetop style.
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How Do You Make a Crustless Quiche?
Crustless quiche is basically the same idea, just without the pie crust. It is great if you want something lighter, if you are out of crust, or if you just do not want to deal with it.
Crustless method that actually works
Here is what I do:
1) Grease the dish really well. Use butter or oil spray, and do not be shy. A stuck crustless quiche is annoying.
2) Add a little something to help it hold. Not required, but I like adding 1 to 2 tablespoons of flour to the egg mixture if I want cleaner slices. If you do not want flour, skip it and just let it cool longer before slicing.
3) Bake in a slightly smaller dish if needed. If you are using a deep dish pie plate, great. If you use a shallow one, it will cook faster, so keep an eye on it.
4) Rest it. This matters even more without crust. Give it 10 to 15 minutes to settle.
The flavors stay the same, and you still get that ham and cheese comfort. It is also a smart option for meal prep since you can cut it into squares and pack it up for quick breakfasts.
And yes, you can still do the fun extras. I like a little crunchy sweet topping on the side, especially if I am serving a salad. If you missed it earlier, this is the same go to I keep in my pantry: easy candied walnuts recipe.
More to Love from The Kitchn
One thing I like about quiche is that it teaches you the simple ratio idea without making it feel like homework. Eggs plus dairy plus mix ins, baked until set. That is it. If you want a second perspective and a super clear step by step, The Kitchn has a helpful walkthrough that lines up with how I do it at home.
Also, do not be afraid to make this recipe your own. Swap ham for cooked bacon, use pepper jack if you like heat, or add a handful of spinach. The main goal is a quiche that tastes good to you, with a texture that is creamy, not rubbery.
Common Questions
How do I know when the quiche is done?
The edges will look set and the center should jiggle just a little. If it looks like liquid in the middle, give it more time.
Why is my quiche watery?
Usually it is from watery add ins like tomatoes or mushrooms, or from not baking long enough. Cook wet veggies first, and let the quiche rest before slicing.
Can I use only milk instead of half and half?
Yes. It will be a little lighter and less rich, but still tasty. If you have whole milk, that is my favorite for balance.
What temperature should I bake it at?
I usually bake at 350 F. If your oven runs hot, check it early.
What is the best cheese for ham and cheese quiche?
Cheddar and Swiss are both great. I often do a mix so it melts nicely and has a little bite.
A Cozy Little Brunch Win You Will Repeat
This Easy Quiche Recipe — Ham and Cheese is one of those recipes that saves the day because it is simple, flexible, and still feels special when it hits the table. Keep the middle slightly soft, let it rest, and you will get clean slices and happy people. If you want more variations and another solid take, check out Easy Ham and Cheese Quiche – Spicy Southern Kitchen and also How to Make the Easiest Ham and Cheese Quiche – The Kitchn. Make it once, and I promise you will start keeping ham and shredded cheese around “just in case.” Let me know what you add to yours, because I am always looking for the next good twist.
Easy Quiche — Ham and Cheese
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- If desired, blind bake the pie crust by pre-baking it for about 10 minutes.
- Scatter the chopped ham and shredded cheese evenly in the pie crust.
- In a mixing bowl, whisk together the eggs, milk (or half and half), minced onion, salt, pepper, and dried herbs.
- Pour the egg mixture into the pie crust over the ham and cheese.
- Bake in the preheated oven for 30-40 minutes, or until the center is set and slightly jiggly.
- Let the quiche rest for 10-15 minutes before slicing and serving.
Notes
