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When I’m craving a cozy and effortless weekend breakfast or brunch, this crockpot quiche always hits the spot! It’s ridiculously easy to make and loaded with ham, tons of veggies and cheesy goodness, cooked in a perfectly flaky crust. There’s just a bit of prep, then toss everything together in your slow cooker and let the magic happen!
Brunch is my thing, people. It’s not too early in the day, it gets people together, and when it’s over you still have the whole rest of the day to enjoy. Win! My husband and I often make brunch together on relaxing weekends, and love to hosts brunches around the holidays and special occasions. While my French-style deep dish quiche recipe is always a hit, it is not exactly the easiest recipe. So today I’m sharing a fabulously easy recipe for a crockpot quiche that’s fluffy and tender on the inside, with a crisp and buttery (store bought!) crust.
Sommer’s Recipe Highlights
Easy Prep – I do all the chopping prep work the night before, assemble it in the morning, then set the timer and let the crockpot do its thing. Meanwhile, we pour some coffee or a cocktail (depending on the time of day, of course *wink*) and catch up with friends and family. There’s no fuss, no stress, just a cozy, homemade meal with minimal effort!
Fridge Clean-out – You know those days when you open up the fridge and you scratch your head because you’re feeling uninspired? That’s when this easy and comforting eggy dish comes to the rescue. Have a container of feta that’s half full? Try it in the quiche instead of ham! Need to use up some sun-dried tomatoes? Throw them in! The possibilities are endless.
Meal-Prep Hero – I love to reheat leftover slices of this crockpot quiche and serve them throughout the week with a simple salad for lunch, or with a side of soup for dinner. It’s not just a breakfast food!
Egg Glow-Up – Omelettes, scrambled or poached eggs…boring! I mean, come on, eggs also need a glow-up, and this recipe is definitely an upgrade from any classic egg recipe. This quiche makes eggs taste even more rich and fancy, without too much work.
Key Ingredients and Tips
Eggs – I use large whole eggs, but feel free to also use just the eggs whites if you’re not a fan of yolks.
Pie crusts – For the base of this quiche recipe, you’ll need rolled-out pie crusts which you can either buy from the grocery store or, if you’re feeling up for it, you can make my savory pie crust recipe.
Shredded mozzarella cheese – I prefer to use the smoked kind because it adds extra depth of flavor, but you can also use regular shredded mozzarella, cheddar, Gruyère, or any melting cheese of your choice.
Ham – I used chopped smoked ham for this quiche. You can also use crumbled cooked bacon bits or sausage.
Vegetables – I like to use a combination of fresh broccoli florets, red bell peppers, peeled and diced onion and minced garlic. But you can use other veggies like spinach, asparagus, kale or tomatoes.
Ground mustard – This is my secret ingredient that adds big flavor to the simple egg dish! It tastes tangy and lightly bitter, which is delicious with the savory veggies and cheese.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Chop and Cook – As I mentioned, I prefer to do all the prep work the night before. So I chop the veggies and ham into small pieces, and then I cook the vegetables for a couple of minutes until they’re soft. Once those are done I place them aside to either add to the slow cooker now, or to cool and store in the fridge until the morning.
Prep the Crust – While the veggies cook, I lay out an 18-inch piece of parchment paper onto my countertop. Then, I roll-out the pie crusts and overlap them in the middle to make a larger crust. Once that’s ready, I very, very carefully lift up the parchment paper with the pie crust and place it into the crockpot, making sure to gently press into the bottom and up the sides, about 2 to 3 inches in height.
Mix, Stir and Pour – Now, I grab a large bowl, crack in all the eggs, cream, mustard and salt and whisk them up they’re smooth and frothy. Stir in the cooked veggies, chopped ham and shredded cheese, and pour the mixture into the prepped crust. Done!
Let It Cook – Once the filling is poured in, I press the sides of the crust against the slow cooker again just to make sure that they’re snug. Then I place a paper towel on top before adding the lid. This helps to absorb any condensation so that the quiche doesn’t get soggy. I set the slow cooker on HIGH and let it cook for 3-4 hours until the edges of the crust are brown and the center is set. Once it’s ready, lift up the quiche very, very carefully and I let it cool for about 10 minutes before serving!
Expert Tip
If you want to set and forget this slow cooker quiche for longer than 3-4 hours, you can turn the slow cooker on low and check after 5 hours. Depending on your slow cooker, it could take as long as 8 hours, giving you a full day of play while your crockpot is cooking away!
Just keep in mind that all slow cookers vary in temperature a little bit. I have three, and they all cook the same dish at different times. Adjust the time for your slow cooker as needed.
Recipe Variations
Mediterranean – I like to change things up with this recipe up by swapping the ham for crumbled feta cheese. I also add in a handful of chopped sun-dried tomatoes, spinach, and Kalamata olives for extra texture. For an Italian twist, I prefer using prosciutto or cooked sausage instead of ham and a mixture of ricotta with Parmesan cheese. It basically turns into an egg pizza!
Spicy – If you’re like me and you crave a little kick in every bite (I mean, Spicy is right there in the name) then use pepper jack cheese instead of mozzarella and mix in some diced jalapeños and a dash of cumin.
Frozen veggies – You can swap the fresh produce for frozen veggies, but thaw them first and make sure to drain and dry the vegetables once they’re thawed. Otherwise, you’ll just get a watery, runny filling.
Crustless -Cutting back on carbs? I’ve never tried this quiche recipe without crust, but I don’t see why that wouldn’t work. Just make sure you have one solid piece of parchment paper underneath to lift it out easily.
Serving Suggestions
This beauty is perfect for a weekend brunch, and serves at least ten people. But whether I’m cooking for just the household or for a crowd, I usually also make a few side dishes to create a well-rounded meal. Here are a few that you might love, too:
What are some common mistakes people make when cooking a quiche?
Usually, the most common mistake first-timers make when cooking a quiche is using too many eggs. That can make the filling rubbery and firm. To avoid that, make sure to use the perfect amount of eggs, as I’ve suggested in my recipe.
Can I make this ahead of time and store it in the refrigerator?
You could do this the night before, but I wouldn’t let the liquid mixture sit in the pie crust longer than 12 hours before cooking.
How can I tell when the quiche is ready?
First off, the crust should be golden and the filling should be firm and not too soft. I always use the knife test. Just insert a knife into the filling, and if it comes out clean, then you’re ready to go!
Storing and Reheating
You can store your leftovers in the refrigerator for up to 4 days when stored properly. Make sure to let it cool completely before wrapping well with plastic wrap and then aluminum foil to keep as much moisture out as possible.
Reheat in the oven at 250 degrees F for about 20 minutes or until just warm enough. You can also serve it cold.
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When I'm craving a cozy and effortless weekend breakfast or brunch, this crockpot quiche always hits the spot! It's ridiculously easy to make and loaded with ham, tons of veggies and cheesy goodness, cooked in a perfectly flaky crust. There's just a bit of prep, then toss everything together in your slow cooker and let the magic happen!
Chop all veggies and ham. Then place the onions, bell peppers, and garlic in a small nonstick skillet and sear over medium to soften, 3-5 minutes. Remove from heat.
Meanwhile, place an 18-inch piece of parchment paper on the countertop. Place the two rolled-out pie crusts on the parchment, overlapping in the center, to create one long piece of crust, about 17- to 18-inches long. Press the overlapped portion together, then move into a large 6-quart oval slow cooker. Gently fit the crust down into the creases of the slow cooker, and press the excess crust against the sides. Crimp the edges, making sure the crust goes 2 1/2 to 3 inches up the sides.
In a large mixing bowl, whisk the eggs, cream, ground mustard, and 1/2 teaspoon salt together until smooth and frothy. Whisk in black pepper to taste. Then stir all the veggies, ham and cheese into the egg mixture. Pour the mixture into the prepared crust.
Press the sides of the crust against the crock again to make sure they are secure. Then place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel edges tight so it doesn’t sag. (The paper towel with absorb condensation.) Turn the slow cooker on high for 3-4 hours, until the edges of the crust are brown and the center of the quiche is set. Lift the entire quiche out of the slow cooker by the edges of the parchment paper. Cool for 10 minutes, then cut and serve.
Notes
You can store your leftovers in the refrigerator for up to 4 days when stored properly. Make sure to let it cool completely before wrapping well with plastic wrap and then aluminum foil to keep as much moisture out as possible. Reheat in the oven at 250 degrees F for about 20 minutes or until just warm enough. You can also serve it cold.
Thanks for this! I’m a non-traditional student who lives in a dorm; it’s a fun challenge to learn how to eat well if all you’re allowed are crockpots, microwaves, and George Foreman grills, but no hot plates or toasters, (and no oven or stove in the communal kitchen). You’ve just given students another food option!
Can this be made without a crust. . .like a fritatta? I’ve recently adopted a grain-free way of eating for health reasons and “crustless quiche” would really be a great option. I would love to start this before bed and wake up to a hot, cooked breakfast.
I found you through Pinterest and am going to explore your site thoroughly. With ideas as good as this , it will be well worth my time.
Hi Helen! You know, I’ve never tried it without crust, but I don’t see why that wouldn’t work. Just make sure you have one solid piece of parchment paper underneath to lift it out easily.
Helen —
Thanks, Sommer,
I’ll give it a try and let you know how it worked. Also, very good point about the parchment paper.
This is brilliant! I had no idea. BTW, I’m one of those who will not turn on the stove much less the oven in summer. It’s just insane to do so in Southern California in a small 500 sq. ft. house. So I’ll be following your blog from now on! :)
Hi Joanie, I’ve never made it with puff pastry, but I don’t see why not. Let me know how it turns out!
maerrie —
Yes, puff pastry is fine! I’ve adapted this recipe for my small, round slow cooker and one piece of frozen puff pastry (thawed, of course) is perfect for this size. You could easily use two or more for a larger quiche. I use the lid of my slow cooker as a guide to cutting out my crust :-)
This is an AMAZING RECIPE. I was compelled to pin it! I love quiche and I love my slow cooker. Never ever
would I have thought the two would meet and fall in love. Wow.
Normally I don’t talk about ME, but please take note
of the slight name change from Wild Goose Tea. New web design—whoopee—-new features.
by Sommer Collier — last updated on Dec 3, 2025 
I love this quiche. It’s so easy that I make it all the time, mostly for dinner!
Could it be pre made set in the fridge and then cooked?
Hi Maggie!
You could do this the night before, but I wouldn’t let the liquid mixture sit in the pie crust longer than 12 hours before cooking. :)
Thanks for this! I’m a non-traditional student who lives in a dorm; it’s a fun challenge to learn how to eat well if all you’re allowed are crockpots, microwaves, and George Foreman grills, but no hot plates or toasters, (and no oven or stove in the communal kitchen). You’ve just given students another food option!
Can this be made without a crust. . .like a fritatta? I’ve recently adopted a grain-free way of eating for health reasons and “crustless quiche” would really be a great option. I would love to start this before bed and wake up to a hot, cooked breakfast.
I found you through Pinterest and am going to explore your site thoroughly. With ideas as good as this , it will be well worth my time.
Hi Helen! You know, I’ve never tried it without crust, but I don’t see why that wouldn’t work. Just make sure you have one solid piece of parchment paper underneath to lift it out easily.
Thanks, Sommer,
I’ll give it a try and let you know how it worked. Also, very good point about the parchment paper.
I’ve done frittata in the slow cooker just make sure you put it of damp parchment or greaseproof and it takes about an hour and a half
This is brilliant! I had no idea. BTW, I’m one of those who will not turn on the stove much less the oven in summer. It’s just insane to do so in Southern California in a small 500 sq. ft. house. So I’ll be following your blog from now on! :)
Sounds wonderful. Can this quiche be made with Puff Pastry instead of pie shells?
Hi Joanie, I’ve never made it with puff pastry, but I don’t see why not. Let me know how it turns out!
Yes, puff pastry is fine! I’ve adapted this recipe for my small, round slow cooker and one piece of frozen puff pastry (thawed, of course) is perfect for this size. You could easily use two or more for a larger quiche. I use the lid of my slow cooker as a guide to cutting out my crust :-)
You are amazing! This recipe is brilliant!!!
This is an AMAZING RECIPE. I was compelled to pin it! I love quiche and I love my slow cooker. Never ever
would I have thought the two would meet and fall in love. Wow.
Normally I don’t talk about ME, but please take note
of the slight name change from Wild Goose Tea. New web design—whoopee—-new features.
Ohhh- what a great idea!! I can’t wait to give it a try :)