Ham ‘n’ Cheese Quiche

Name: Ham 'n' Cheese Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 quiches (6 servings each).
Ingredients: 1 package (14.1 ounces) refrigerated pie pastry; 2 cups diced fully cooked ham; 2 cups shredded sharp cheddar cheese; 2 teaspoons dried minced onion; 4 large Nellie’s Free Range Eggs; 2 cups half-and-half cream; 1/2 teaspoon salt; 1/4 teaspoon pepper

When I was expecting our daughter, I made and froze this cheesy ham quiche 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

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 large Nellie’s Free Range Eggs
2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

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 in 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 in the center to come out clean.

Editor's Note

Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutrition Facts

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

Originally published as Ham 'n' Cheese Quiche in Quick Cooking March/April 2003

Reviews

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Average Rating:

Bsommer6

Jan 6, 2018

Delicious! Definitely a keeper!
Gene

Oct 21, 2017

I didn't change anything.. it was great as it is
brushjl

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

Mar 24, 2017

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

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

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

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

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

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

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!