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Ham 'n' Cheese Quiche

 Ham 'n' Cheese Quiche
When I was expecting our daughter, I made and froze these cheesy quiches as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming
12 ServingsPrep: 20 min. Bake: 35 min.


  • 1 package (14.1 ounces) refrigerated pie pastry
  • 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


  • Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie
  • plates; flute edges. Line unpricked pastry shells with a double
  • thickness of heavy-duty foil. Fill with pie weights, dried beans or
  • uncooked rice. Bake 10-12 minutes or until light golden brown.
  • Remove foil and weights; bake 3-5 minutes longer or until bottom is
  • golden brown. Cool on wire racks.
  • Divide ham, cheese and onion between shells. In a large bowl, whisk
  • eggs, cream, salt and pepper until blended. Pour into shells. Cover
  • edges loosely with foil. Bake 35-40 minutes or until a knife
  • inserted near the center comes out clean. Let stand 5-10 minutes
  • before cutting. Yield: 2 quiches (6 servings each).
Nutritional Facts: 1 serving (1 slice) equals 349 calories, 23 g fat (12 g saturated fat), 132 mg cholesterol, 596 mg sodium,

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Ham 'n' Cheese Quiche (continued)

Nutritional Facts: 20 g carbohydrate, trace fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.