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A quiche can feel fancy, but truth be told, it’s one of the easiest dishes you’ll ever make. Light, savory, and versatile — it straddles breakfast, brunch, or even dinner with complete charm. This easy quiche recipe uses everyday ingredients, yet the result feels like something you’d proudly serve to guests.
There’s hardly any fuss here. A premade pie crust takes out the work but keeps all the flavor. Ham, cheese, and green onions combine to give every bite richness, balance, and gentle freshness.
Why This Quiche Works for Any Occasion
Quiche is the kind of dish that adapts to your schedule and appetite. Need a quick brunch centerpiece? Done. Want something cozy for dinner? Absolutely. Packing lunch? A slice of quiche is perfectly portable too.
It’s also a bridge between crowds of picky eaters and adventurous foodies. Kids love the cheesy filling, while adults appreciate the savory depth. And hey, it looks beautiful on a table, golden top and all.
Ingredients Needed for the Recipe
- 1 single pie crust, unbaked (premade for ease, but you can use homemade too)
- 6 large eggs (the base — golden, rich, and fluffy)
- ¾ cup milk or cream (lends creaminess and keeps the eggs tender)
- ¾ teaspoon salt (essential seasoning)
- ¼ teaspoon black pepper (a subtle bite)
- 1 cup cubed cooked ham (adds smoky, meaty flavor)
- 1 ½ cups shredded cheddar cheese, divided (melty goodness inside and on top)
- 3 tablespoons sliced green onions (fresh contrast)
Each ingredient plays its part — soft eggs, hearty ham, gooey cheese, a hint of onion sharpness — all cradled in a crisp crust. That’s balance in a bite.
How to make Easy Quiche Recipe?
Step 1: Heat the Oven
Set your oven to 375°F. A steady, gentle heat ensures the eggs cook evenly, and the crust bakes to perfection.
Step 2: Prepare the Crust
Roll out the unbaked pie crust into a 9-inch pie plate. Press gently into the bottom and edges, crimping if you’re feeling fancy. The crust sets the stage for everything else.
Step 3: Whisk the Egg Mixture
In one large bowl, whisk together eggs, milk, salt, and pepper. This is your creamy, custard-like center — keep it light and airy with a good whisking.
Step 4: Layer the Filling
Sprinkle ham cubes, 1 cup of cheese, and green onions evenly over the pie crust. Pour the egg mixture over the top, then scatter the last half cup of cheese like a crown.
Step 5: Bake the Quiche
Slide it into the oven. Bake 35–40 minutes, until the center isn’t wobbly anymore. If the crust edges brown too quickly, lightly cover them with foil. Patience gets you the best quiche.
Step 6: Let it Rest
Once baked, cool for 5–10 minutes. This short wait helps the filling set further and makes slicing neat and easy.
Best Time to Serve This Dish
There is no “wrong” time for quiche, really. Serve it in the morning with coffee and fresh fruit, or make it the star of a lazy Sunday brunch. For lunch, just add a leafy green salad on the side.
Dinner? Absolutely — quiche works wonders with a glass of wine and roasted vegetables on the side. It’s elegant enough for guests, yet satisfying on a quiet evening for two.
Can You Make This Quiche Ahead of Time?
You bet. Bake it, cool it for up to two hours, and then refrigerate. When you’re ready, cover with foil and reheat at 325°F to warm it gently without drying out the eggs.
If you’re planning brunch, making it the night before is a lifesaver. Just reheat and enjoy. The crust stays crisper if cooled fully before refrigeration, so don’t rush that step.
Tips
Use foil for crust protection: If the edge of your crust darkens too fast, lightly shield it with foil. This keeps it golden, not burnt.
Switch it up: Don’t love ham? Use mushrooms, spinach, or even bacon. Swap cheddar for Swiss, Gruyere, or fontina. Quiche loves to play dress-up with flavor.
Experiment with no-crust versions: For gluten-free or lighter eating, grease your pan really well and make a crustless quiche. Same flavor, different texture, and fewer carbs.
Cool before cutting: Hot quiche tends to ooze. Five or ten minutes of patience rewards you with neat, picture-perfect slices.
Ingredient Substitutions You’ll Love
Quiche gives you freedom without punishment for swaps. No ham? Try shredded chicken or sautéed veggies. Out of cheddar? A mix of mozzarella and Parmesan adds a new note.
Dairy-free? Use a plant-based milk with good fat content, like oat or soy, though creamier options will keep the custard richer. And herbs — parsley, dill, basil — can quietly transform flavor.
Pairing Ideas
A slice of quiche plus fresh fruit feels like sunshine on a plate. Strawberries, melon, or even a tropical fruit salsa livens things up. For a cozy vibe, eat it with roasted potatoes or a simple soup.
If you want something refreshing on the side, choose a crisp salad with vinaigrette. And for drinks, coffee in the morning, sparkling water midday, or a chilled glass of white wine in the evening rounds it out beautifully.
Final Thoughts
This easy quiche recipe proves good food doesn’t need to be complicated. With eggs, cheese, and a trusty crust, you’ll serve up comfort on a plate in under an hour. It’s flexible, flavorful, and — the best part — feels special without demanding much from you.
Next weekend, try it for breakfast or pack it for your weekday lunch. Either way, quiche fits right in. As Elly would say, some dishes are forever timeless, and this is one of them.
Easy Quiche Recipe
Description
This Easy Quiche Recipe starts with a premade pie crust but no one has to know! It’s loaded with ham, cheese, and green onions, making it the perfect effortless breakfast, brunch, or dinner option. Creamy, rich, and packed with flavor, this quiche is ideal for meal prep, holiday gatherings, or a cozy weekend meal. Customize it with your favorite add-ins or keep it simple with this classic combination.
Ingredients
Instructions
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Preheat oven to 375°F (191°C).
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Unroll the pie crust and gently press it into a 9-inch pie plate. Crimp the edges if desired.
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In a large bowl, whisk together the eggs, milk (or cream), salt, and pepper until well combined.
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Sprinkle the cubed ham, 1 cup of shredded cheese, and green onions evenly over the bottom of the pie crust.
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Pour the egg mixture over the fillings. Sprinkle the remaining ½ cup of cheese on top.
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Bake for 35–40 minutes, or until the center is completely set and a knife inserted near the center comes out clean. If the crust edges begin to brown too quickly, cover them with a pie shield or foil.
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Remove from oven and let cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Servings 6
Serving Size 1 slice
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0.5g
- Cholesterol 225mg75%
- Sodium 680mg29%
- Potassium 210mg6%
- Total Carbohydrate 15g5%
- Sugars 4g
- Protein 18g36%
- Calcium 20 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make-Ahead Tip: Bake and cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat covered with foil at 325°F for 20–25 minutes.
- Crustless Option: Grease a pie dish well and pour the filling directly in. Bake as directed. Great for low-carb or gluten-free diets.
- Variations: Try spinach & feta, mushroom & Swiss, or broccoli & cheddar. Pre-cook watery vegetables to avoid a soggy quiche.
- Premade Crust Tip: Blind bake the crust for 5–7 minutes before filling to prevent sogginess.
- Serving Suggestions: Pair with a fresh green salad, fruit, or roasted potatoes for a complete meal.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes! Assemble and bake the quiche, then cool and refrigerate for up to 4 days. Reheat in the oven at 325°F, covered, until warmed through (about 20–25 minutes). You can also freeze it for up to 3 months.
Can I use a frozen pie crust?
Absolutely. Use a store-bought refrigerated or frozen crust. If frozen, you can place it directly in the pie plate—no need to thaw. For best results, pre-bake (blind bake) for 5–7 minutes before adding the filling.
How do I prevent a soggy bottom crust?
Pre-bake (blind bake) the crust for 5–7 minutes before adding the filling. Also, ensure any vegetables or meats are cooked and well-drained to reduce moisture.
Can I make mini quiches?
Yes! Use a greased muffin tin or silicone cups. Fill each cup about 3/4 full and bake at 375°F for 18–22 minutes, or until set. Great for parties or meal prep!