This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly! A hint of caramelized onions along with savory ham and two kinds of cheese makes this an unbeatable flavor combination!

In need of recipes for leftover ham? Try these next! Split Pea Soup | Ham and Bean Soup | Ham Casserole with Broccoli and Rice| Scalloped Potatoes and Ham

Ham and cheese quiche topped with rosemary on a wooden cutting board.

When it comes to versatile recipes, quiche is pretty much at the top of the list.

You can make it ahead of time, you can freeze it, and you can pretty much toss in whatever you have in the fridge. The list of cheeses, meats, and veggies that you can add is endless.

Alright, let’s get those quiche questions answered! …(Quiche Questions, say that then times fast!)

overhead view of ingredients needed to make ham and cheese quiche

Filling Options for Quiche

There are hundreds of delicious ingredients that you can choose to add to quiche, here are some of my favorites:

Cheeses: Feta, Monterery Jack, Parmesan, Cheddar, Cheddar Jack, Pepper Jack, Swiss, Gruyere, Gorgonzola.

Meats: Sausage, Pepperoni, Ham, Bacon.

Veggies: Bell Peppers, Mushrooms, Spinach, Onions, Cherry Tomatoes, Sun Dried Tomatoes, Green Onions.

two pans with onions side by side, one with uncooked onions and one with caramelized onions.

Making Quiche Ahead of Time

  • To make quiche ahead of time, bake it as instructed and let it completely cool. Store it in the refrigerator for up to three days. 
  • To reheat, cover it with foil and bake at 325 degrees for about 15 minutes, until just heated through.

diced ham in a pan with caramelized onions and spinach.

Blind Baking Pie Crust For Quiche

What Does it Mean to Blind Bake Pie Crust?

  • Blind Baking a Pie Crust is when you bake it ahead of time before you add the filling to it and bake it some more.
  • The point behind blind baking it is to obtain super crispy, firm crust, especially when adding a liquid filling to it.
  • Should you decide to blind bake the crust first, check out these instructions on how to do it.

Do you have to Blind Bake Pie Crust for Quiche?

  • I debated whether or not I wanted to blind bake my crust but ultimately decided that I wanted to keep this recipe quick and easy. 
  • I was definitely happy that I skipped this step as my crust was firm and crisp without it. I used Wewalka pie crust and was very happy with the results. (Not paid to say that.)

unbaked pie crust in a 9 inch springform pan

Using a Springform Pan

I decided to use a 9 inch springform pan so that I could unstrap the pan after the quiche cooled and remove the entire thing without risk of breaking it.

You can also use a regular 9 inch pie pan.

side by side images of a springform pan with quiche toppings

How to Make Crustless Quiche

  • To make a crustless quiche, simply follow all directions as-is, and ignore the crust references. Nothing else needs to be changed.
  • A springform pan or pie pan may also be used for crustless quiche.

overhead view of a ham and cheese quiche topped with fresh rosemary with a slice being pulled out.

Storing Leftovers

  • Leftovers should be stored in the refrigerator and are best if eaten within 3-4 days.
  • Quiche can be frozen for up to 3-4 months.

Reheating Frozen Quiche

  • Let frozen quiche defrost in the fridge overnight if possible, then bake it, covered, at 325 degrees for 15 minutes or until warmed through.
  • You may also reheat quiche from a frozen state. Cover it all with foil and bake it at 350 degrees for 30-35 minutes.

a pie cutting holding up a slice of ham and cheese quiche with a bowl of eggs in the background.

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Ham and Cheese Quiche

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 5 minutes
Total Time: 1 hour 15 minutes
5 from 6 ratings
Servings: 6
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This simple Ham and Cheese Quiche can be made ahead of time and is totally freezer friendly! A hint of caramelized onions and two kinds of cheese makes this an unbeatable flavor combination! 

Ingredients

US Customary - Metric
  • 1 frozen or refrigerated pie crust, skip if going crustless
  • 1 small onion
  • 2 Tablespoons butter
  • 1 cup ham, diced
  • 1 cup fresh spinach
  • 4 eggs
  • 1 egg yolk
  • 1¼ cup half and half
  • 1 cup cheddar cheese
  • ½ cup Parmesan cheese

Garnish Options

  • Chopped Bacon, Green Onions, and/or Parsley

Instructions

  • Check the instructions of your pie crust, frozen pie crust usually needs to sit out before being unrolled. If so, take it out of the freezer and let it sit as you prepare the next steps. It may also require pre-baking before the filling is added.
  • Preheat oven to 350° F.
  • Slice the onion into ½ inch strings, not too thin as they will reduce as they cook.
  • Melt the butter in a medium skillet over medium-low heat and add the onions.
  • Cook for about 20-25 minutes, until they begin to turn brown and caramelize. Stir frequently as they cook.
  • Add the diced ham and cook for an additional 5 minutes to allow the flavors to combine.
  • Add the spinach and cook until wilted, about 2 minutes. Remove from heat.
  • Add the eggs, egg yolk, and half to a large bowl and whisk vigorously for 1 minute.
  • Spread the pie crust into a lightly greased 9-inch pie pan or springform pan.
  • Distribute the ham/onions/spinach over the bottom of the crust. Top with half of the cheese.
  • Pour the egg mixture on top. Leave a little bit of extra room as the eggs rise as they bake and you don’t want the filling to overflow.
  • Top with remaining cheese.
  • Bake for 45-55 minutes, or until the top begins to brown and the middle is set. If the crust begins to brown too much, a pie crust shield will prevent additional browning.
  • Let it cool for 5-10 minutes prior to serving.
  • Garnish with bacon, green onions, and/or parsley and serve!

Notes

Heavy cream can be used instead of half and half if preferred. 
This recipe previously called for 7 eggs and 3/4 cup of half and half, but has since been updated in 2024 as outlined above. Both methods work, I prefer the updated version. 

Nutrition

Calories: 449kcal, Carbohydrates: 17g, Protein: 22g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 252mg, Sodium: 766mg, Potassium: 285mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1225IU, Vitamin C: 3.1mg, Calcium: 310mg, Iron: 2.2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Breakfast
Cuisine: American
Author: Stephanie