This easy ham and cheese quiche is made with a pre-made pie crust and a savory ham, cheese, and spinach filling. It’s perfect for breakfast or brunch and a great way to use up leftover ham!

A slice of ham and cheese quiche on a plate.

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Easy Ham and Quiche Recipe

Whenever we have leftover baked ham this easy quiche recipe, frittata or breakfast pie is our favorite way to use it. It is perfect for breakfast, lunch, or dinner and can be easily customized!

This ham and cheese quiche is always the showstopper at any brunch gathering. It’s made with a delicious and flaky pie crust base, then filled with a creamy rich mixture of eggs, spinach, ham, and cheese.

Ingredient Notes

Cubed ham, bacon, cheese, eggs, onion spinach and pie dough on the counter.

Find the full printable recipe with specific measurements below.

  • Pie crust: Store-bought pie crust or make a homemade pie crust.
  • Butter: Used to caramelize the onions.
  • Onions: Yellow onions add sweetness and depth.
  • Ham: I love using leftover Easter honey baked ham or crockpot spiral ham.
  • Eggs: Use large-sized eggs when making this recipe.
  • Half and half: Use whole milk or heavy cream as alternatives.
  • Cheese: A mix of sharp or mild cheddar, mozzarella, and Parmesan. Gruyere cheese or Swiss cheese also work well.
  • Chopped spinach: Adds nutrients without overpowering the other flavors.
  • Parsley: Dried parsley flakes or fresh parsley adds color and flavor.
  • Black pepper: Add a small dash of freshly ground black pepper.
  • Bacon: Crispy cooked bacon adds more delicious flavor to this easy quiche.

How to Make Ham and Cheese Quiche

In a large bowl, whisk together eggs and half-and-half. 

Eggs and whole milk being whisked in a bowl.
Eggs whisked in a bowl.

Sauté the onions, ham, and bacon in a pan until the onions have caramelized then cool slightly. To the egg mixture, stir in shredded cheeses, parsley flakes, pepper, spinach and ham mixture. 

Showing ingredients for ham and cheese quiche in a bowl to mix together.
Bacon, ham, eggs, spinach, cheese and milk being stirred together in a bowl.

Pour the egg mixture into the prepared pie dough crust. I like to bake my easy quiche on a baking sheet in case of any spills.

    Unbaked ham and cheese quiche in a pie crust.
    Baked ham and cheese quiche on the counter.

    Bake in the oven for 25-35 minutes or until the top is golden and center is set. Test the egg custard with a toothpick and if it comes out clean, the quiche is ready.

      Ham and cheese quiche on the counter.

      Tips for the Best Quiche

      • Prebake the Crust: Prevents a soggy quiche. Blind bake for 5 minutes.
      • Egg-to-Milk Ratio: Use 1/2 cup milk for every 5 large eggs for a thicker quiche. Add more milk for a lighter texture.
      • Flat Crust: Use pie weights or beans when prebaking to prevent puffing.
      • Crustless Option: For a gluten free version, make a crustless quiche.
      • Add-ins: Add in green onions or swap the spinach for broccoli.
      • Tart Pan vs. Pie Dish: A tart pan makes it easier to release the quiche.
      • Rest Before Slicing: Let the quiche rest for a few minutes before slicing for clean, firm pieces.

      Storage

      • Store: Cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place in fridge for up to three days.
      • Freeze: You can also freeze the ham and cheese quiche for up to two months. To reheat, cover with foil and bake at 400°F until it is warm throughout.
      Ham and cheese quiche sliced on the counter.

      More breakfast recipes to try include this crescent roll breakfast casserole, quiche lorraine or breakfast sliders!

      More Breakfast Recipes

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      Ham and cheese quiche on a plate.

      Easy Ham and Cheese Quiche

      5 from 205 votes
      Recipe by: Jamielyn Nye
      Prep Time: 15 minutes
      Cook Time: 30 minutes
      Total Time: 45 minutes
      Servings: 8
      This easy ham and cheese quiche is made with a pre-made pie crust and a savory ham, cheese, and spinach filling. It's perfect for breakfast or brunch!
      Print Pin This! Rate

      Video

      Equipment

      Ingredients 

      • 1 10-inch uncooked pie crust
      • 1 Tablespoon salted butter
      • ½ cup yellow onion , chopped
      • 1 cup ham , cubed (use a ham steak or leftover ham)
      • ¼ cup cooked bacon , cut into pieces (optional)
      • 5 large eggs
      • ⅔ cup half-and-half , or whole milk
      • 1 cup finely shredded sharp or mild cheddar cheese
      • ½ cup finely shredded mozzarella or parmesan cheese
      • ½ teaspoon dried parsley flakes
      • ¼ teaspoon ground black pepper
      • 1/2-1 cup spinach , chopped

      Instructions

      • Prep. Preheat the oven to 400°F.
      • Parbake pie crust. Press the dough around the edges of a 9-inch tart pan or pie dish. Place on a baking sheet. Pierce the bottom of the pie crust with a fork. Bake for 5 minutes and then remove from oven. Set aside.
      • Saute. In a small frying pan, melt 1 Tbsp butter over medium heat. Add 1/2 cup onions and sauté 2 minutes. Stir in 1 cup ham and 1/4 cup bacon pieces and cook an additional 3 minutes, or until the onions have caramelized. Remove from heat and let cool slightly.
      • Make egg filling. In a large bowl, whisk together 5 eggs and 2/3 cup half-and-half. Stir in 1 cup cheddar, 1/2 cup mozzarella, 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/2 – 1 cup spinach, and the ham mixture. Pour into the tart pan.
      • Bake. Bake for 25 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. Enjoy while warm!

      Last step: Please leave a comment and rating after you make the recipe.

      Notes

      Substitute milk: If you don’t have any half-and-half on hand, you can use milk. I prefer half-and-half because it makes the quiche extra creamy and delicious.
      Crustless: Check out my favorite crustless quiche recipe. It’s super similar, just without the pie crust.
      Variations: Feel free to add in extra veggies, like mushrooms or peppers. 
      Storing: Let cool completely, then wrap the pan tightly with aluminum foil or plastic wrap. Place in fridge for up to 3 days.
      Freezing: You can also freeze the quiche (wrapped tightly in aluminum foil and plastic wrap up to 2 months.
      Reheating: Cover with foil and bake at 400°F until the quiche is warm throughout.

      Nutrition

      Serving: 1slice, Calories: 234kcal, Carbohydrates: 3g, Protein: 14g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 161mg, Sodium: 460mg, Potassium: 171mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 634IU, Vitamin C: 1mg, Calcium: 175mg, Iron: 1mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.