Classic Ham and Cheese Quiche with Frozen Crust

Quiche might sound fancy, but it’s one of those meals that makes me look like I’ve got my life together when really I’m just throwing good stuff into a frozen crust. It’s perfect for those mornings when you want something better than cereal but don’t want to stand over the stove flipping eggs. I keep a couple frozen pie crusts in my freezer at all times for exactly this reason.

The best part about quiche is you can make it the night before and just warm slices in the morning. Or bake it fresh for brunch when you have people over. Either way, you get that warm, cheesy, satisfying breakfast without much effort. And if you’ve got leftover ham from Sunday dinner, even better.

This ham and cheese version is pretty straightforward. Good ingredients, one bowl for mixing, and about ten minutes of prep work. That’s my kind of recipe.

What Kind of Ham Should I Use?

Pretty much any cooked ham you have on hand will work great for this quiche. Leftover holiday ham is perfect if you’re looking to use up extras, or you can grab some deli ham from the grocery store and dice it up yourself. If you’re using deli ham, aim for thicker slices so you get nice, hearty chunks throughout your quiche rather than thin shreds. You can also use ham steak from the meat section, which is usually already cooked and just needs to be cut into cubes. Just avoid honey-baked or heavily glazed hams, as the extra sweetness can throw off the savory balance of your quiche.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients:

• Ham: Cooked bacon, diced turkey, or even leftover rotisserie chicken work great here. You can also use breakfast sausage – just cook it first and drain off any excess grease.
• Gruyere cheese: If gruyere isn’t available or feels too pricey, Swiss cheese is a solid substitute since it has a similar flavor profile. Cheddar also works well if you want something sharper.
• Green onions: Regular yellow or white onions can replace green onions – just use about ½ cup and sauté them first in a little butter until soft. Shallots are another good option.
• Heavy cream: You can use half-and-half instead of heavy cream, or go with all whole milk if that’s what you have. The texture will be slightly less rich but still tasty.
• Frozen pie crust: Don’t swap this one out – the frozen crust is what makes this recipe quick and easy. If you use a homemade crust, you’ll need to blind bake it first for about 10 minutes to prevent sogginess.
• Parmesan cheese: Pecorino romano or asiago cheese make good substitutes and add a nice salty kick to the quiche.

Watch Out for These Mistakes While Baking

The biggest mistake people make with quiche is not blind-baking or at least pre-baking the frozen crust for 10-15 minutes before adding the filling, which can leave you with a soggy bottom that nobody wants.

Overfilling the crust is another common error – leave about ¼ inch of space at the top since the egg mixture will puff up during baking, and if it overflows, you’ll have a mess in your oven.

To avoid a rubbery texture, don’t overbake your quiche – it’s done when the center still has a slight jiggle (like Jell-O) and a toothpick inserted near the middle comes out mostly clean with just a few moist crumbs.

Finally, skipping the cooling time is tempting when it smells so good, but cutting into a hot quiche will cause it to fall apart, so give it those 15-20 minutes to set up properly for clean, beautiful slices.

What to Serve With Ham and Cheese Quiche?

A simple mixed greens salad is my go-to side for quiche – just toss some lettuce, arugula, and spinach with a light vinaigrette to balance out the richness of all that cheese and cream. Fresh fruit like sliced strawberries, grapes, or melon also works really well for brunch, especially if you’re serving this to guests. If you want something a bit heartier, roasted asparagus or sautéed green beans make great veggie sides that don’t compete with the flavors in the quiche. This is also perfect for meal prep since you can slice it up and eat it throughout the week with different sides each time.

Storage Instructions

Store: Leftover quiche keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or store individual slices in an airtight container. It actually tastes great cold straight from the fridge, which makes it perfect for quick breakfasts or lunch!

Freeze: You can freeze this quiche either whole or in slices for up to 2 months. Wrap it well in plastic wrap and then in foil to prevent freezer burn. I like to freeze individual slices so I can grab just what I need for a quick meal.

Reheat: To warm up refrigerated quiche, pop it in a 350°F oven for about 15-20 minutes until heated through. For frozen slices, let them thaw in the fridge overnight first, or microwave on medium power for 2-3 minutes. The crust stays crispier when you reheat in the oven rather than the microwave.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2100
• Protein: 85-95 g
• Fat: 140-150 g
• Carbohydrates: 80-90 g

Ingredients

For the filling:

• 8 oz gruyere cheese (freshly grated for better melting)
• 1.5 cups diced cooked ham (about 3/4-inch pieces)
• 3/4 cup chopped green onions (white and light green parts)
• 1/3 cup grated Parmesan cheese

For the custard:

• 1/4 tsp garlic powder
• 1/2 cup heavy cream (I use Organic Valley)
• 2 tbsp melted butter (cooled slightly)
• 1/8 tsp ground black pepper (freshly ground preferred)
• 4 large eggs (room temperature)
• 1/4 tsp onion powder
• 1/4 cup whole milk

For the crust:

• 1 (9-inch) deep dish frozen pie crust (thawed 10 minutes before filling)

Step 1: Prepare the Oven and Mise en Place

• 1 deep dish frozen pie crust

Preheat your oven to 350°F and position a rack in the lower third of the oven—this helps the bottom crust cook properly without the top browning too quickly.

While the oven heats, remove your frozen pie crust from the freezer and let it thaw for about 10 minutes at room temperature; it should be just flexible enough to handle but still cold.

Grate your Gruyere cheese fresh if you haven’t already (pre-shredded cheese contains anti-caking agents that prevent smooth melting), and gather all your ingredients nearby so you can work efficiently.

Step 2: Build the Filling Base with Ham and Cheese

• 1.5 cups diced cooked ham
• 3/4 cup chopped green onions
• 8 oz gruyere cheese
• 1/3 cup grated Parmesan cheese

In a large mixing bowl, combine the diced ham, chopped green onions, freshly grated Gruyere cheese, and grated Parmesan cheese.

Toss everything together gently to distribute the ingredients evenly throughout the mixture—this ensures every slice of quiche will have balanced flavors and texture.

I like to use freshly grated Gruyere because it melts into the custard much more smoothly than pre-shredded varieties, creating a creamier final texture.

Step 3: Prepare the Custard Mixture

• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 2 tbsp melted butter
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground black pepper

In a separate bowl, whisk together the room-temperature eggs, heavy cream, whole milk, and cooled melted butter until well combined and slightly frothy—about 1 to 2 minutes of whisking.

Add the garlic powder, onion powder, and freshly ground black pepper, whisking until the spices are fully distributed and the mixture is smooth and homogeneous.

The room-temperature eggs incorporate more smoothly into the cream mixture, creating a silkier custard that sets more evenly throughout the quiche.

Step 4: Combine Filling and Custard, Then Assemble

• ham and cheese mixture from Step 2
• custard mixture from Step 3
• thawed frozen pie crust from Step 1

Pour the custard mixture from Step 3 over the ham and cheese mixture from Step 2, then gently fold everything together using a spatula until the ingredients are evenly distributed and no dry pockets remain—don’t overmix, as this can incorporate excess air.

Transfer the entire quiche filling into the thawed frozen pie crust, spreading it evenly.

The filling should reach just below the rim of the crust; if it seems overly full, you can carefully remove a spoonful to prevent spillover during baking.

Step 5: Bake Until Set

Place the assembled quiche on the lower third rack of your preheated 350°F oven and bake for 50 to 60 minutes.

The quiche is done when the top is lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs—the center should be barely jiggly if you gently shake the pan, as carryover cooking will continue to set it.

If the crust edges begin browning too quickly, you can loosely tent the top with foil for the final 15 minutes of baking.

Step 6: Rest and Serve

Remove the quiche from the oven and let it rest at room temperature for 15 to 20 minutes before slicing.

This resting period is crucial—it allows the custard to fully set and makes for clean, neat slices instead of a runny filling.

The quiche will continue to cook slightly from residual heat, so don’t skip this step even if you’re eager to dig in!

Classic Ham and Cheese Quiche with Frozen Crust

Delicious Classic Ham and Cheese Quiche with Frozen Crust recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 8 slices

Calories 2025 kcal

Ingredients

  

For the filling:

• 8 oz gruyere cheese (freshly grated for better melting)
• 1.5 cups diced cooked ham (about 3/4-inch pieces)
• 3/4 cup chopped green onions (white and light green parts)
• 1/3 cup grated Parmesan cheese

For the custard:

• 1/4 tsp garlic powder
• 1/2 cup heavy cream (I use Organic Valley)
• 2 tbsp melted butter (cooled slightly)
• 1/8 tsp ground black pepper (freshly ground preferred)
• 4 large eggs (room temperature)
• 1/4 tsp onion powder
• 1/4 cup whole milk

For the crust:

• 1 (9-inch) deep dish frozen pie crust (thawed 10 minutes before filling)

Instructions

 

• Preheat your oven to 350°F and position a rack in the lower third of the oven—this helps the bottom crust cook properly without the top browning too quickly. While the oven heats, remove your frozen pie crust from the freezer and let it thaw for about 10 minutes at room temperature; it should be just flexible enough to handle but still cold. Grate your Gruyere cheese fresh if you haven't already (pre-shredded cheese contains anti-caking agents that prevent smooth melting), and gather all your ingredients nearby so you can work efficiently.
• In a large mixing bowl, combine the diced ham, chopped green onions, freshly grated Gruyere cheese, and grated Parmesan cheese. Toss everything together gently to distribute the ingredients evenly throughout the mixture—this ensures every slice of quiche will have balanced flavors and texture. I like to use freshly grated Gruyere because it melts into the custard much more smoothly than pre-shredded varieties, creating a creamier final texture.
• In a separate bowl, whisk together the room-temperature eggs, heavy cream, whole milk, and cooled melted butter until well combined and slightly frothy—about 1 to 2 minutes of whisking. Add the garlic powder, onion powder, and freshly ground black pepper, whisking until the spices are fully distributed and the mixture is smooth and homogeneous. The room-temperature eggs incorporate more smoothly into the cream mixture, creating a silkier custard that sets more evenly throughout the quiche.
• Pour the custard mixture from Step 3 over the ham and cheese mixture from Step 2, then gently fold everything together using a spatula until the ingredients are evenly distributed and no dry pockets remain—don't overmix, as this can incorporate excess air. Transfer the entire quiche filling into the thawed frozen pie crust, spreading it evenly. The filling should reach just below the rim of the crust; if it seems overly full, you can carefully remove a spoonful to prevent spillover during baking.
• Place the assembled quiche on the lower third rack of your preheated 350°F oven and bake for 50 to 60 minutes. The quiche is done when the top is lightly golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs—the center should be barely jiggly if you gently shake the pan, as carryover cooking will continue to set it. If the crust edges begin browning too quickly, you can loosely tent the top with foil for the final 15 minutes of baking.
• Remove the quiche from the oven and let it rest at room temperature for 15 to 20 minutes before slicing. This resting period is crucial—it allows the custard to fully set and makes for clean, neat slices instead of a runny filling. The quiche will continue to cook slightly from residual heat, so don't skip this step even if you're eager to dig in!