Creamy Ham and Cheese Quiche
A creamy, velvety ham and cheese quiche that's melt-in-your-mouth good. Ham, cheddar, gruyère, and green onion in a flaky prebaked pie shell. This recipe makes three quiches at once - serve one, freeze two for holiday mornings, lazy weekends, or guests.
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.
Freezing tip: If you plan to freeze any quiches, skip the next step. See freezing instructions in the notes below.
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.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.