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Image: Easy Easter Quiche.

Easy Easter Quiche

This Easy Easter Quiche is made with a refrigerated pie crust, diced ham and Swiss cheese. It is easy to put together and can be made ahead of time. For more breakfast recipes, check out these Sausage, Egg and Cheese Breakfast Roll-Ups.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Baking Temp 350°F

Equipment

  • 9-inch pie pan
  • Parchment paper
  • Pie weights or dry beans
  • Medium bowl
  • Whisk

Ingredients

  • 1 9-inch pie crust, room temperature
  • 6 large eggs
  • ¾ cup half-and-half
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 cup diced cooked ham
  • 1.5 cups shredded Swiss cheese, divided
  • 3 tablespoons green onions, finely chopped

Instructions

For the easy Easter quiche

  • Preheat oven to 350°F.
  • Unroll pie crust and press into a 9-inch pie pan, crimping the top edges as desired.
  • Partially blind bake the pie crust: Line the crust with parchment paper and fill with pie weights or dry beans. Bake 15-16 minutes. Remove parchment paper and weights. Bake another 7-8 minutes.
  • In a medium bowl, whisk together eggs, half-and-half, pepper and parsley.
  • Sprinkle ham, 1 cup cheese, and green onions into the warm 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 and a knife or toothpick inserted into the center of the quiche comes out clean. Cover the edges with a pie shield or strips of foil toward the end of baking to prevent overbrowning.
  • Let cool 5-10 minutes before slicing and serving. Serve warm or cold.

Notes

Helpful Hints: Although partially blind baking the pie crust before adding the filling is not essential to the success of this recipe, it is recommended to prevent a soggy or under-cooked bottom crust. You can make your own pie crust using our recipe for
Mom's Favorite Pie Crust
. You can substitute milk or cream in place of the half-and-half, which will provide a slightly different quiche texture. A finished quiche should have an internal temperature of at least 165°F, but under 185°F. If it is under 165°F, continue baking until it reaches this temperature.
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