Ham and Cheese Quiche (Make Ahead & Freezer Friendly!)

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Ham and Cheese Quiche (Make Ahead & Freezer Friendly!)

This Ham and Cheese Quiche is a delicious, savory dish that’s perfect for breakfast, brunch, or a light dinner. It’s made with a creamy custard base, filled with smoky ham and melted cheese, and is both make-ahead and freezer-friendly for ultimate convenience.

Ingredients

  • 1 pre-made pie crust (or homemade, if preferred)
  • 1 1/2 cups cooked ham, diced
  • 1 cup shredded cheese (cheddar, Swiss, or a mix)
  • 1/2 cup chopped onion (optional)
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 large eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • 1/4 tsp dried thyme or parsley (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
  2. Cook the Ham and Veggies (Optional):
    In a skillet, sauté the chopped onion (if using) over medium heat until softened, about 5 minutes. Add the diced ham and cook for an additional 2-3 minutes to heat through. Remove from heat and set aside.
  3. Make the Custard:
    In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and herbs until smooth and well combined.
  4. Assemble the Quiche:
    • Spread the cooked ham and onion mixture evenly across the bottom of the pie crust.
    • Sprinkle the shredded cheese over the top of the ham.
    • Pour the egg mixture over the filling, ensuring it’s evenly distributed.
  5. Bake the Quiche:
    Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean when the quiche is done.
  6. Cool and Serve:
    Allow the quiche to cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Make-Ahead & Freezer Tips

  • Make Ahead: You can prepare the quiche the night before and refrigerate it unbaked. In the morning, just pop it into the oven and bake as directed, adding a few extra minutes if needed.
  • Freezer Friendly: To freeze, bake the quiche fully, then cool completely. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2-3 months. To reheat, bake frozen quiche at 350°F (175°C) for 30-40 minutes until heated through.

Customizing Your Quiche

  • Vegetarian Option: Skip the ham and add vegetables like spinach, mushrooms, bell peppers, or zucchini.
  • Cheese Options: Mix different cheeses, such as cheddar and Gruyère or add feta for a tangy twist.

Would you like to try a gluten-free version or variations for different dietary preferences?

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