A classic and easy quiche recipe with ham, cheddar cheese, and green onions baked in a flaky pie crust. Perfect for breakfast, brunch, or light dinner.

american

french

Nutrition

Provides high protein from eggs and ham, calcium from cheese and milk, with moderate calories and saturated fat content.

Calories	280 kcal
Energy	1172 kJ
Protein	14 g
Total Fat	21 g
Saturated Fat	10 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	7 g
Cholesterol	208 mg
Carbohydrate	16 g
Sugars	3 g
Dietary Fibre	1 g
Sodium	480 mg

*per serving

PescatarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingbrunchbreakfastmain courseoven and roastingfamily friendly

Easy Quiche Recipe

Spend With Pennies (Ashley Fehr)

6

Name: Easy Quiche Recipe — Tasty Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 single Pie Crust (unbaked); 6 large Eggs; 0.75 cup Milk (or cream); 0.75 teaspoon Salt; 0.25 teaspoon Black Pepper; 1 cup Ham (cubed, cooked); 1.5 cup Cheddar Cheese (shredded, divided); 3 tablespoon Green Onions (sliced)

servings

0

per serve

0

minutes

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Ingredients

1 single Pie Crust unbaked

6 large Eggs

0.75 cup Milk or cream

0.75 teaspoon Salt

0.25 teaspoon Black Pepper

1 cup Ham cubed, cooked

1.5 cup Cheddar Cheese shredded, divided

3 tablespoon Green Onions sliced

Equipment

Oven

9-inch pie plate

Large mixing bowl

Whisk

Instructions

Preheat oven to 375°F.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.