Easy Ham and Cheese Quiche

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!

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Equipment

9-inch tart pan

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!

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