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Freezer Fridays: Ham ‘n’ Cheese Quiche


  • 2 pastry shells 9 inches--I made my own
  • 2 cups diced fully cooked ham
  • 2 cups 8 ounces shredded sharp cheddar cheese--I used mild
  • 2 teaspoons dried minced onion--I chopped about half of an onion
  • 4 eggs
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
  2. Divide ham, cheese and onion between the shells.
  3. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells.
  4. Cover and freeze for up to 3 months.   I covered them and froze them unstacked.  Once they were frozen, I stacked them up.  Be very careful carrying them to the freezer, and make sure you have a flat place to put them, or the half-and-half mixture will spill.

Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche:

Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. 

Yield: 2 quiches (6 servings each).