This easy Ham and Cheese Quiche recipe uses a premade pie crust to make a quick, satisfying breakfast or brunch. A creamy egg custard is combined with diced ham, shredded cheddar, red bell pepper, and sautéed onions for a classic, crowd-pleasing quiche. For an optional finishing touch, a simple blender hollandaise sauce adds rich flavor.
Easy Ham and Cheese Quiche Recipe
Perfect for Easter morning, weekend brunch, or a relaxed breakfast at home, this ham and cheese quiche is made effortless by using refrigerated pie dough. The custard is rich and creamy, and the combination of ham, cheddar, peppers, and onions creates a balanced savory flavor. This recipe also works well for using leftover ham and adapts easily to other meats, cheeses, or vegetables.
Main Ingredients Needed
- Eggs – choose fresh, high-quality eggs for the best flavor and texture. You can substitute some whites for fewer yolks if desired.
- Butter – used to sauté the onions and add richness to the filling.
- Onions – white or yellow, minced and lightly caramelized for sweetness.
- Milk – whole milk or half-and-half gives the creamiest custard.
- Ham – diced leftover ham or deli ham works well; bacon or cooked sausage are good alternatives.
- Shredded Cheddar Cheese – divided so some mixes into the custard and some sprinkles on top.
- Red Bell Pepper – diced for color and a mild sweet bite.
- Seasonings – garlic powder, salt, black pepper, and a pinch of crushed red pepper for a touch of heat.
- Bread – cubed French bread soaks up the custard; you can substitute shredded potatoes for a different texture.
- Pie Crust – refrigerated premade pie dough keeps this recipe fast; homemade crust also works.
Blender Hollandaise Sauce (Optional)
- Egg Yolks – use the yolks and reserve whites for another use.
- Butter – melted; salted or unsalted depending on your preference.
- Lemon Juice – brightens the sauce and helps stabilize the yolks.
- Hot Water – adjust to reach the desired consistency.
- Seasoning – salt, black pepper, and a pinch of cayenne for warmth.
How to Make Ham and Cheese Quiche
- Preheat the oven. Set the oven to 350°F (175°C).
- Prepare the crust. Remove the refrigerated pie crust and let it warm slightly at room temperature so it is easy to unroll and fit into a 9″ pie plate.
- Sauté the onions. Melt butter in a small skillet over medium heat. Add minced onions and cook until lightly caramelized, then remove from heat and let cool slightly.
- Whisk the custard. In a mixing bowl, whisk the eggs. Stir in the milk, diced ham, half the shredded cheddar, diced red bell pepper, garlic powder, salt, black pepper, crushed red pepper, and the cooked onions until combined.
- Assemble the pie. Press the pie dough into the 9″ pie plate, trimming or folding the excess and crimping the edges if desired. Scatter cubed French bread evenly across the bottom of the crust to help absorb the custard.
- Fill and top. Pour the egg and ham mixture over the bread. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake. Bake for about 60 minutes, or until the edges of the custard set and the top is golden. If the crust browns too quickly, cover it loosely with aluminum foil for the remainder of the bake time.
- Make the hollandaise (optional). While the quiche bakes, prepare the blender hollandaise: blend the egg yolks for about 2 minutes, then slowly stream in the melted butter while the blender runs on low. Add lemon juice and 1 tablespoon hot water, then season with salt, pepper, and cayenne. Add hot water a tablespoon at a time to reach desired consistency.
- Rest and serve. Let the quiche rest for 5–10 minutes before slicing. Serve warm with a drizzle of blender hollandaise if using. Enjoy.
Frequently Asked Questions
You can use refrigerated premade pie dough for speed and convenience, or make a flaky homemade crust if you prefer. If frozen, thaw before unrolling; if refrigerated, let it sit at room temperature for about 30 minutes so it’s pliable.
Yes. Assemble the quiche up to 24 hours ahead and keep it covered in the refrigerator. Remove it from the fridge about 20 minutes before baking so the filling and pie dish come closer to room temperature for more even baking.
Ingredients (Yields 8)
Quiche
- 1 tablespoon butter
- 1/2 cup minced white or yellow onion
- 8 large eggs
- 1 cup milk (whole milk or half-and-half)
- 1/2 cup diced ham
- 2/3 cup shredded cheddar cheese (divided)
- 1/2 cup diced red bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 2 cups French bread, cubed
- 1 refrigerated premade pie dough (9″ crust)
Blender Hollandaise Sauce (Optional)
- 3 large egg yolks
- 1 cup melted butter
- 1 tablespoon lemon juice
- 1–3 tablespoons hot water, to thin
- 1/3 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne
Instructions
- Preheat oven to 350°F (175°C).
- Melt butter in a small skillet over medium heat and cook onions until lightly caramelized. Remove from heat.
- Whisk eggs in a medium bowl. Stir in milk, diced ham, half the cheese, pepper, seasonings, and cooked onions until combined.
- Fit pie dough into a 9″ pie plate and press into the pan. Scatter cubed bread evenly across the bottom.
- Pour the egg mixture over the bread and top with the remaining cheddar.
- Bake 60 minutes or until custard is set and edges are golden. Tent crust with foil if it browns too quickly.
- For the hollandaise, blend egg yolks for 2 minutes, then with the blender running on low slowly stream in melted butter. Add lemon juice, 1 tablespoon hot water, and seasonings. Adjust thickness with additional hot water if needed.
- Let the quiche rest 5–10 minutes, slice, and serve warm with hollandaise if desired.
Notes
If the crust browns too fast: cover the edges with foil strips to prevent burning while the center finishes baking.
Storage: Refrigerate wrapped quiche for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a 325°F oven until heated through, about 20–30 minutes. Cover the crust if it begins to darken.
Nutrition (per serving, approximate)
Calories: 423 kcal | Carbohydrates: 7 g | Protein: 14 g | Fat: 37 g | Saturated Fat: 21 g | Cholesterol: 363 mg | Sodium: 662 mg
Disclaimer: Nutritional values are estimates only.
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This ham and cheese quiche is a dependable, flavorful breakfast option that’s easy to prepare and very adaptable. With a premade pie crust and straightforward assembly, it makes a reliable dish for family breakfasts, brunch gatherings, or holiday mornings. Serve slices warm and consider finishing with the optional hollandaise for extra richness.