Ham 'n' Cheese Quiche Recipe
- 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 large eggs
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. 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.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 2 quiches (6 servings each).
1 piece: 349 calories, 23g fat (12g saturated fat), 132mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 0 fiber), 13g protein.
Reviews for Ham 'n' Cheese Quiche
"Such as yummy and quick dish. Easy ingredients to cut recipe in half, which I did. Took advice of reviews and did not pre cook my pie shell, came out perfect. Thanks!"
"Great. I added 1/2 tsp onion powder weather than the minced onion. Also, I used 1/2 cup sharp cheddar cheese, 1/2 cup Gouda, and 1 cup of Swiss cheese. It took about 55 min to cook but we loved it!"
"Simple to prepare and delicious! My whole family loved it, even the picker eaters. I decided to skip the crust because I'm not a huge fan but otherwise pretty much followed the recipe. Took about 5 minutes to put together and baked for 40 minutes. Turned out great! Would definitely make it again."
"This was great. I changed it around a bit. (My version is less healthy!). Instead of dried minced onion I saut?ed about a half of an onion chopped in butter. I only made one quiche. Used 1 1/2 cups of cheese and ham, 4 eggs and 1 1/2 cups of heavy cream (its what we had). I cooked it as instructed for about 30 minutes and then I covered, cut oven down to 350 and watched it until I liked how it looked. My (Picky) husband ate 1/2 of it. So good."
"Just a question......If making pies to freeze are they to be baked before freezing?And...should they be defrosted before baking. What temp and for how long?Sounds like a winner but can't rate until I make itThanks"
"I give it 5 stars because it was delicious and easy to make. I made just one pie, used a cup of mixed cheeses and whole milk."
"I added a dab of mustard and a dash of nutmeg for flavour."
"Since there are only 2 of us, I cut the recipe in half and made one quiche. Made it with 1% milk instead of half-and-half and it turned out great. Also decreased oven to 350 after the crust and avoided the burned edges. I always use an oven thermometer to insure correct temperature. Quiche cooked in 35 min. This recipe is a keeper!"
"I made this cheddar and mozzarella cheese, I added sautéed kale and topped it sliced tomatoes. It was really really good!"
"I have made many like this and omit the crust,it will be a nice savory square."
"I would only PARTIALLY prebake crust, with weights. I would prebake for about 5 minutes, with a foil collar on the crust edges. Then after filling, I would bake in the lower half of the oven for 10 minutes, then move to the middle of the oven. Remove the collar about 15 minutes before completion of baking."
"very quick and easy to make, and was delicious,"
"Even with covering, the crust gets hard and black. Would be better with Phylo layer are crust only on bottom."
"Can something be substituted for the half and half?"
"I make a similar recipe. The main differences, is I use fresh chopped onion that I saute in butter before adding, and I cook the crust at the same time as the rest of it. The pre-bake step is not needed, when making quiche or other filled pies that get baked. Also, milk can substitute the cream, if you wish to reduce the fat, or if you do not have cream... I also would use a bit less salt, since both ham and cheese already tend to be salty..."
"I make this all the time...it is my go-to item for many occasions. I made a few changes...made it deep dish so increased eggs to 6 & 1/2 & 1/2 to 3 cups; add 10 oz box frozen chopped spinach or broccoli florets (thawed & squeezed that I put through my ricer) & I also use 1 pkg dry Vegetable soup/dip mix (I roll w/rolling pin before I open the pkg to break up the bigger pieces) & lastly, I sprinkle grated romano cheese over the top before I bake it! It is ALWAYS a HUGE hit & first it disappears very quickly."
"I also add lightly steamed broccoli I chopped sun dried tomatoes and if I have some I put oven roasted capsicum strips cut up Sometimes I put ripe tomatoes on top sprinkled with different cheeses. I usually make about six and freeze them and give to our busy grown up kids for their work lunches or weekend lunch."
"Can you freeze something like this, or is it a one day eat thing? Just curious. :)"
"For me, this is the best quiche recipe ever, because it is adaptable. I cut the ingredients in half for just one pie. I sauteed the onion until almost caramelized, and added the ham (small diced) and sauteed that too, until a little bit dry and crisp (because I like it that way). I didn't make any other major adjustments, except that I used a frozen pie pastry crust and cooked it according to the instructions. I will use this recipe as a base many times again, as a slice of quiche is my favorite "go to" breakfast. (However, tonight it was a "go to" dinner.) :)"
"My deviations: 5 eggs, and two teaspoons minced fresh leek. Placed the pie pans on rimmed cookie sheet to make it easier to handle them, and catch drips, if there are any. Split baking time in half so I could rotate the baking sheet for even cooking. Very tasty, but pastry stuck to pans, so spray them first."
"This is a wonderful dish and easy to prepare. The only problem is that it stated to use 2 of the 9" crusts and did not specify deep or regular. I used the regular, thinking deep dish would have certainly been specified since they hold more. Nope! Needed the deep dish for they ran over. Also it says to line the pie crust with double foil, big mistake! The crusts stuck to the foil & peeled off when removed. Ruined my crust. I was planning to share one with a sick friend but had to make something else. I will try just spraying the foil & laying it over the crust next time. With the exception of a ruined crust, it was delicious, & I changed nothing except add extra onions."
"I made this deep dish style instead of 2. I increased eggs to 6 and half and half to 3 cups. It worked perfectly"
"I made this a dep dish in my pampered chef pan. Increased the eggs to 6 and the half and half to 3 cups. A little more onion too.it was perfect."
"I decided to try this deep dish style. I increased the eggs to 6 and the half and half to 3 cups. I added more onion but not extra cheese as husband doesn't like too cheesy. Took about 30 more mins to cook but was excellent"
"My teenage son made this for dinner. Super easy and really good. I would leave off just a 1/3 of a cup of the half and half"
"This was delicious! I prefer my pastry shell homemade- the only other changes were using whole milk in place of cream and some onion powder in place of minced onion (used what I had on hand). I will definitely make this again! Mine was ready after 30 min of baking."
"Very easy to make. It was the first thing to go at a holiday potluck. Added a few dashes of dried chives to give it a little extra flavor."
"Made this for Jami's B-Day breakfast. Everyone loved it"
"I make this all the time and my husband loves it! I usually make it in a deep dish pie plate and double the amount of egg mixture and it is delicious. Definitely the easiest quiche recipe I've ever made and soo good!"
"Very yummy and nice to have an extra on hand."
"Very good and very easy. The only change I made was a light sprinkle of garlic powder with the salt and pepper. Served for a family get together and everyone loved it! Now I'll make more and pop in the freezer for a quick brunch or dinner."
"Easy recipe, can easily be altered to taste.note to jen21, this recipe is for 2 not 1 quiche pies:)"
"I used this recipe for a special brunch I was serving for about 20 guests. It was great to be able to make them ahead of time and freeze them. It was a bit hit and I make this a lot now...nice to have one in the freezer! My family loves it."
"I had some skeptics when I first made this, After the first bite, it was sold!! Now, I get excited reactions when I tell the kids I am making this!"
"I use this recipe all the time! Easy and very tasty!"
"One of our absolute favorites!!!"
"These were excellent. Very easy to make and good to have on had. Will make these again."
"This is the simplest recipe I have ever used."