Ham ‘N Cheese Quiche

I don’t think you can go wrong with a quiche.  They are easy, good, freeze well and people seem to love them.  You add a nice salad and you have dinner.  Add some fruit and you have a good hearty breakfast.

Ham ‘N’ Cheese Quiche 

Yield: 2 quiches (6 servings each)

2 pastry shells (9 inch)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Line unpricked pastry shells with a double thickness of heavy duty foil.  Bake at 400 for 5 minutes.  Remove foil, bake 5 minutes longer.
  2. Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.
To Use Frozen Quiche:  Completely thaw in the refrigerator.  Remove from the refrigerator 30 minutes before baking as directed.

Notes:  Super easy and quick!  I have wanted to use shredded swiss and see how it tasted but have not done it yet. 


2 Comments (+add yours?)

  1. thesalemgarden
    Mar 03, 2014 @ 22:24:38

    oh yum, we eat a lot of quiche… I sometimes make it with swiss, spinach and corn. Do you freeze it unbaked with the custard still liquidy? I should freeze more food than I do, especially with garden season just around the corner (I hate to go in and cook)…


    • diaryofacrazedhousewife
      Mar 20, 2014 @ 19:06:04

      The first time I made the quiche I followed the recipe. It said to freeze it unbaked. What a pain in the behind that was! The next time I baked it and then froze it. It was fine. I am thinking that next time I may bake it until it is firm but now done. When it starts to thaw it has a bit more liquid. I am wondering if that would bake off better if the quiche was not completely cooked. Just another thing to test!


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