This easy Ham and Cheese Quiche is a quick, reliable breakfast or brunch option that starts with a premade pie crust. A silky egg custard is folded with diced ham, shredded cheese, sautéed onions and red pepper for a satisfying, savory pie that’s ready in about an hour.
For a special touch, serve the quiche with a simple blender hollandaise that brightens the flavors and gives a restaurant-style finish without extra fuss. This recipe is versatile: swap in bacon, sausage, different cheeses, or other vegetables to suit what you have on hand. It’s a great way to use leftover holiday ham or to prep ahead for a weekend gathering.
Easy Ham and Cheese Quiche Recipe
Perfect for Easter breakfast, a weekend brunch, or an easy family meal, this ham and cheese quiche is simplified by using premade pie dough. The filling becomes a creamy custard when eggs and milk combine with cheese, tender diced ham, sautéed onions and diced red pepper. It’s straightforward to prepare and holds up well if you plan to make it ahead.
You can layer flavors to your taste: add herbs like chives or parsley, swap cheddar for Gruyère or mozzarella, or replace bread with shredded potatoes for a different texture. The blender hollandaise adds a rich, tangy element that complements the savory quiche without requiring separate stovetop egg yolk tempering.
Main Ingredients Needed
- Eggs – Use fresh, large eggs for the best custard. If you prefer a lighter custard, substitute a few yolks with extra whites.
- Butter – Used to sauté the onions and add richness to the filling.
- Onions – White or yellow onions, minced and cooked until soft and lightly caramelized.
- Milk – Whole milk gives the creamiest custard; half-and-half will be richer if desired.
- Ham – Diced leftover ham, cubed deli ham, or small cooked ham pieces work well. Bacon or cooked sausage are excellent alternatives.
- Shredded Cheddar Cheese – Split the cheese between the filling and a final sprinkle on top before baking. Other cheeses like Gruyère, mozzarella or goat cheese will also work.
- Red Bell Pepper – Clean and dice before adding to the custard.
- Seasoning – Simple seasonings such as garlic powder, salt, black pepper, and a pinch of crushed red pepper bring balance.
- Bread – Cubed French bread soaks up moisture and helps the quiche set; you can substitute shredded potatoes if you prefer.
- Pie Crust – A refrigerated premade pie crust keeps this recipe fast and consistent.
For the Blender Hollandaise Sauce
- Egg Yolks – Use fresh yolks; reserve whites for another use.
- Butter – Melted butter provides the silky body; use salted or unsalted and adjust salt accordingly.
- Lemon Juice – Adds brightness and helps stabilize the sauce.
- Hot Water – Thin the hollandaise to desired consistency with small amounts of hot water.
- Seasoning – Salt, black pepper and a pinch of cayenne add depth and gentle heat.
How to Make Ham and Cheese Quiche
- Prepare the pie crust. Remove the premade crust from the refrigerator and let it come to room temperature so it’s easy to unroll and press into the pan.
- Cook the onions. Melt butter in a small skillet over medium heat and cook the minced onions until they are soft and lightly caramelized. Remove from heat to cool slightly.
- Whisk the custard. In a mixing bowl whisk the eggs, then stir in milk, diced ham, half the shredded cheese, diced red pepper, cooked onions and seasonings until evenly combined.
- Line the pie plate. Fit the pie crust into a 9″ pie plate, allowing it to hang over the edges by about 1/2″. Press the dough into the pan and pinch the edges for a decorative finish if desired.
- Assemble the quiche. Spread the cubed bread evenly across the bottom of the crust, pour the egg mixture over the bread, and finish by sprinkling the remaining cheese on top.
- Bake. Bake at 350°F for about 60 minutes, or until the custard is set and the edges are golden. Let the quiche rest for several minutes before slicing. Serve warm with a drizzle of blender hollandaise.
Frequently Asked Questions
A refrigerated premade pie crust keeps the recipe quick and consistent. If using a frozen crust, let it thaw to room temperature before unrolling. If using a homemade crust, bring it to the right temperature so it’s pliable for pressing into the pan.
Yes. You can assemble the quiche up to 24 hours in advance and keep it covered in the refrigerator. Remove it from the fridge about 20 minutes before baking so it warms slightly and bakes more evenly.
Easy Ham and Cheese Quiche Recipe
Ingredients
Quiche
- 1 tablespoon butter
- 1/2 cup onions, minced (white or yellow)
- 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
Blender Hollandaise Sauce
- 3 large egg yolks
- 1 cup butter, melted
- 1 tablespoon lemon juice
- 1–3 tablespoons hot water, to thin
- 1/3 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 350°F (175°C).
- Remove the pie crust from the fridge and let it warm to room temperature while you prepare the filling.
- In a small skillet over medium heat, melt the butter and cook the onions until they turn a light caramel color. Remove from heat.
- Crack the eggs into a mixing bowl and whisk. Stir in the milk, diced ham, half the shredded cheese, diced red pepper, garlic powder, salt, black pepper, crushed red pepper, and the cooked onions until well combined.
- Roll out the pie crust and place it in a 9″ pie plate with about 1/2″ overhang. Press the dough into the pan and crimp the edges if desired.
- Spread the cubed bread across the bottom of the crust, pour the egg mixture over the bread, and sprinkle the remaining cheese on top.
- Bake for about 60 minutes or until the custard is set and the edges are golden brown. While the quiche bakes, prepare the hollandaise sauce.
- For the blender hollandaise: in a blender, blend the 3 egg yolks for about 2 minutes. With the blender running on low, slowly drizzle in the melted butter (over 30–60 seconds). Add the lemon juice and 1 tablespoon hot water, then season with salt, pepper and cayenne. Taste and add up to 2 more tablespoons of hot water if a thinner consistency is desired.
- Allow the quiche to rest a few minutes after baking, then slice and serve warm with a drizzle of the hollandaise sauce.
Notes
If the crust browns too quickly: tent the quiche edge with strips of aluminum foil to prevent burning while the center finishes baking.
Storing leftovers: Wrap tightly and refrigerate up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 325°F oven until warmed through, about 20–30 minutes. Cover edges with foil if they brown too much during reheating.
Nutrition
Disclaimer: Nutritional values are estimates and may vary based on ingredients and portion sizes.
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This easy ham and cheese quiche is an ideal choice for a simple, flavorful breakfast or brunch. It relies on premade pie crust for convenience, pairs well with the optional hollandaise sauce, and is adaptable to whatever meats, cheeses, or vegetables you prefer.