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Ham and Cheese Quiche

This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly! A hint of caramelized onions and two kinds of cheese makes this an unbeatable flavor combination! 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting Time
5 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 449 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 frozen or refrigerated pie crust skip if going crustless
  • 1 small onion
  • 2 Tablespoons butter
  • 1 cup ham diced
  • 1 cup fresh spinach
  • 4 eggs
  • 1 egg yolk
  • 1¼ cup half and half
  • 1 cup cheddar cheese
  • ½ cup Parmesan Cheese
Garnish Options
  • Chopped Bacon, Green Onions, and/or Parsley

Instructions

    Cup of Yum
  1. Check the instructions of your pie crust, frozen pie crust usually needs to sit out before being unrolled. If so, take it out of the freezer and let it sit as you prepare the next steps. It may also require pre-baking before the filling is added.
  2. Preheat oven to 350° F.
  3. Slice the onion into ½ inch strings, not too thin as they will reduce as they cook.
  4. Melt the butter in a medium skillet over medium-low heat and add the onions.
  5. Cook for about 20-25 minutes, until they begin to turn brown and caramelize. Stir frequently as they cook.
  6. Add the diced ham and cook for an additional 5 minutes to allow the flavors to combine.
  7. Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
  8. Add the eggs, egg yolk, and half to a large bowl and whisk vigorously for 1 minute.
  9. Spread the pie crust into a lightly greased 9-inch pie pan or springform pan.
  10. Distribute the ham/onions/spinach over the bottom of the crust. Top with half of the cheese.
  11. Pour the egg mixture on top. Leave a little bit of extra room as the eggs rise as they bake and you don’t want the filling to overflow.
  12. Top with remaining cheese.
  13. Bake for 45-55 minutes, or until the top begins to brown and the middle is set. If the crust begins to brown too much, a pie crust shield will prevent additional browning.
  14. Let it cool for 5-10 minutes prior to serving.
  15. Garnish with bacon, green onions, and/or parsley and serve!

Notes

  • Heavy cream can be used instead of half and half if preferred. 
  • This recipe previously called for 7 eggs and 3/4 cup of half and half, but has since been updated in 2024 as outlined above. Both methods work, I prefer the updated version. 

Nutrition Information

Calories 449kcal (22%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 31g (48%) Saturated Fat 15g (75%) Cholesterol 252mg (84%) Sodium 766mg (32%) Potassium 285mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1225IU (25%) Vitamin C 3.1mg (3%) Calcium 310mg (31%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 449

% Daily Value*

Calories 449kcal 22%
Carbohydrates 17g 6%
Protein 22g 44%
Fat 31g 48%
Saturated Fat 15g 75%
Cholesterol 252mg 84%
Sodium 766mg 32%
Potassium 285mg 6%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1225IU 25%
Vitamin C 3.1mg 3%
Calcium 310mg 31%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.