Ham 'n' Cheese Quiche Recipe
Ham 'n' Cheese Quiche Recipe photo by Taste of Home
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Ham 'n' Cheese Quiche Recipe

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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
Featured In: Ham and Cheese Recipes
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings


  • 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

Nutritional Facts

1 piece: 349 calories, 23g fat (12g saturated fat), 132mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 0 fiber), 13g protein.


  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.
  2. 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).
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Ham 'N' Cheese Quiche in Quick Cooking March/April 2003, p58

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brushjl User ID: 8589997 265179
Reviewed Apr. 25, 2017

"kids loved it. i used a barley flour and bread flour combo that wored well in my bread maker. i would never use a prepared shell."

maugusto User ID: 7801877 263819
Reviewed Mar. 24, 2017

"I add spices but no salt. The ham is already salty. Sage or basil is good in it."

riddlebit User ID: 772536 261754
Reviewed Feb. 24, 2017

"Cut the recipe in half and used whipping cream...husband came to the table whining that "real men don't eat quiche"...then asked for 2nds!"

brendahanna User ID: 8660243 261698
Reviewed Feb. 22, 2017

"I have tried other recipes that were good but not quite right. This recipe was right on. It's a keeper. Love the simplicity of the ingredients."

BakerTerri User ID: 7300654 260284
Reviewed Jan. 25, 2017

"This one turned out to be pretty bland. The recipe was supposed to make two but it was only enough for one 9"/1qt dish. I cut back on the half and half by 1/4c. but it's still too moist and probably should have used just 1 1/4c. half and half, not 2c. I used less ham and less cheese. This one I wouldn't make again though it's not too bad."

MoTPC User ID: 1195404 259310
Reviewed Jan. 6, 2017

"Very Good! Did not pre bake crust. Covered edges except last 10 minutes, turned out great. Added extra dried onion. I used 4 cups diced ham (had leftover ham to use up). Will make this again!"

oreo95 User ID: 2985724 254468
Reviewed Sep. 22, 2016

"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!"

melscandle2 User ID: 8308266 246213
Reviewed Mar. 28, 2016

"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!"

Abby_21 User ID: 1024283 233405
Reviewed Sep. 24, 2015

"I used a frozen pie shell and halved the ingredients. I thought it tasted okay (hubby liked it a lot), but I used 2% milk and the pie crust bottom was very very soggy. And I baked it for 50 minutes. Might try it again without any crust."

hkpepin User ID: 3030797 232951
Reviewed Sep. 15, 2015

"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."

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