This recipe came from my friend, Suzie. Our families have spent time together at her and her husband’s lakehouse the past couple of summers, and one year she pulled a couple of these quiches from the freezer for breakfast. The aroma that filled that lakehouse had everyone wandering into the kitchen before they were even fully awake, and the first bite had us all going back for seconds. I knew right then I had to have this recipe!
What sets this Creamy Ham and Cheese Quiche apart from a traditional quiche is the mayonnaise in the base. It might sound unusual, but it transforms the texture into a quiche that melts in your mouth rather than the lighter, airier version most people are used to.
The combination of ham, cheddar, gruyère, and green onion gives it just the right amount of salty, savory richness, and the premade pie shells make the whole thing come together with minimal effort.
Best of all: the recipe makes three quiches at once. Serve one, freeze two. For holiday mornings, lazy weekends, or a house full of guests, having a quiche already in the freezer is one of the best things you can do for yourself in advance. Pop it in the oven and it tastes like you spent an hour putting it together that morning!
Why You’ll Love This Creamy Ham and Cheese Quiche
The mayo is the secret. Traditional quiches are light and airy. This one is smooth, creamy, and velvety. Once you try it this way, it is hard to go back.
The recipe makes three quiches. One for now, two for later. It’s so nice to have a meal ready to go in the freezer!
Cheddar and gruyère together. Bold and sharp from the cheddar, nutty and complex from the gruyère. They complement each other very well.
Made for holiday mornings. Pop one or two in the oven while you’re relaxing or busy with other things. No one needs to know it came out of the freezer.
Simple assembly, minimal prep. Frozen pie shells, a large bowl, and about 15 minutes of hands-on time. The oven does the rest.
Why Mayonnaise in Quiche?
Traditional quiche gets its texture from a high ratio of eggs and cream or milk, creating a light and gentle custard. Mayonnaise is an emulsion of oil and egg yolk, and when it bakes into a quiche filling it creates a texture that is creamier, denser, and silkier. The filling sets without being rubbery, and stays rich and smooth without being heavy.
Ingredients
Frozen pie shells: Let them sit at room temperature for about 10 minutes before prebaking to prevent cracking. Pierce the bottoms well with a fork before they go in the oven so the crust vents properly and doesn’t puff up under the filling.
Mayonnaise: The key ingredient. Use full-fat mayo; light or reduced fat mayo doesn’t behave the same way in the oven and the texture will suffer.
Cornstarch: Helps the filling set properly.
Eggs: Six eggs for three quiches – two per quiche. Whisked well before anything else goes in.
Milk: Thins the filling to the right consistency without making it as heavy as a full cream base.
Diced ham: Pre-diced ham from the deli or packaged diced ham both work. It distributes evenly through the filling and gives every bite a hit of salty, savory meat.
Green onions: Mild, fresh, and just enough onion flavor.
Cheddar and gruyère: Shred both from a block. Pre-shredded cheese has an anti-caking coating that affects how it melts and integrates into the filling. Freshly shredded melts smoothly and evenly throughout.
How to Make Creamy Ham and Cheese Quiche
Thaw and prebake the shells. Let the frozen pie shells sit for 10 minutes, then pierce all over with a fork. Prebake at 350°F for 8 minutes and cool for 5 minutes before filling. This step prevents a soggy bottom and gives the crust a head start on structure.
Whisk the base thoroughly. Start with the eggs, whisk well, then add the mayo, cornstarch, and milk. Make sure the cornstarch is fully dissolved and the mayo is completely incorporated.
Stir in the fillings. Green onions, ham, and both cheeses go in and get stirred through evenly.
Divide equally and bake. Pour one-third of the mixture into each shell, place on a baking sheet, and bake at 350°F for 1 hour until golden on top and set in the center.
Cool before cutting. Five to ten minutes is enough. Cutting too soon causes the filling to slump.
Freezing Recommendations
- Unbaked Quiche: Wrap in plastic wrap, being careful not to crush the pie crust. Then wrap carefully in aluminum foil. Place flat in freezer with nothing on top. Once frozen, you can then stack the quiches. Thaw overnight in the fridge. Bake at 350°F for 1 hour to 1 hour 15 minutes, or until cooked through and golden on top.
- Baked Quiche: Wrap in aluminum foil before freezing. Thaw overnight in the fridge. Bake at 350°F for 15 to 20 minutes, or until heated through.
Tip: Label the foil with heating instructions before wrapping with a Sharpie directly on the foil.
How to Serve
At a holiday brunch, set on the table straight from the oven with fruit and juices.
For a crowd, two to three quiches on a baking sheet means plenty for everyone.
With a simple green salad alongside for a light lunch or dinner. Quiche isn’t just for breakfast!
From the freezer on a lazy morning. Thaw overnight, bake, and serve.
Frequently Asked Questions
Can I substitute a different cheese?
You sure can. Swap the gruyère for Swiss, Havarti, or Fontina and get a very good result. Sharp or medium cheddar both work, as well as pepper jack.
Can I make just one quiche instead of three?
Yes. Just divide all the ingredient amounts by three. The method stays exactly the same.
Can I add vegetables to the filling?
Absolutely. Swap the ham with cooked, chopped bacon or browned breakfast sausage. Add vegetables such as sautéed mushrooms, roasted red peppers, baby spinach, or diced bell peppers. Make sure any vegetables are cooked and have released their excess moisture before adding to the filling, since water content in the filling can prevent it from setting properly.
How do I know when the quiche is done?
The top should be golden brown and the center should be set, not liquidy or overly jiggly when you gently shake the pan. A knife or toothpick inserted near the center should come out clean. The full hour at 350°F is usually exactly right, but oven temperatures vary, so start checking at the 50-minute mark.
Creamy Ham and Cheese Quiche
Equipment
- Large mixing bowl
- whisk
- baking sheet
- measuring cups and spoons
- box grater (for shredding cheese)
- plastic wrap and aluminum foil (for freezing)
Ingredients
- 3 frozen pie shells
- 1½ cups mayonnaise (full-fat)
- 3 Tbsp cornstarch
- 6 large eggs
- 1½ cups milk
- 8 oz diced ham
- 3 green onions (chopped)
- 2½ cups shredded cheddar cheese (freshly shredded)
- 2 cups shredded gruyère cheese (freshly shredded)
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the pie shells from the freezer and let them sit on the counter for 5-10 minutes. Pierce the inside bottoms and sides of each shell all over with a fork to allow venting.
- Place the pie shells on a baking sheet and prebake for 8 minutes. Remove from the oven and let cool for about 5 minutes.
- In a large mixing bowl, whisk the eggs well. Add the mayonnaise, cornstarch, and milk and mix until fully combined and smooth. Make sure the cornstarch is completely dissolved.
- Add the chopped green onions, diced ham, shredded cheddar, and shredded gruyère. Stir to distribute evenly throughout the mixture.
- Pour one-third of the mixture into each prebaked pie shell.
- Place the quiches on a baking sheet and bake for 1 hour, until the tops are golden brown and the center is set. Let cool for 5 to 10 minutes before slicing.
Notes
Make ahead:
- You can prepare the quiche a couple hours ahead of baking. Wrap in plastic wrap and keep refrigerated until ready to bake.
How to store cooked quiches:
- Refrigerate leftover quiche covered for up to 3 days.
- Reheat in a 350°F (175°C) oven for 15 to 20 minutes, or in a toaster oven at 300°F for 8 to 10 minutes.
- Or, reheat individual slices in the microwave in 30-second intervals until heated through.
Freezing:
- Unbaked Quiche: Wrap in plastic wrap, being careful not to crush the pie crust. Then wrap carefully in aluminum foil (label foil with reheating instructions before wrapping). Place flat in freezer with nothing on top. Once frozen, you can then stack the quiches. Thaw overnight in the fridge. Bake at 350°F for 1 hour to 1 hour 15 minutes, or until cooked through and golden on top.
- Baked Quiche: Wrap in aluminum foil before freezing. Thaw overnight in the fridge. Bake at 350°F for 15 to 20 minutes, or until heated through.
Did You Make This Recipe?
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