Easy Ham and Cheese Quiche With Frozen Pie Crust

Weeknight-brunch hero: frozen crust, savory ham, and melty cheese deliver a crisp, custardy quiche with minimal prep in about 50 minutes.

You want big flavor, low effort, and zero drama. This quiche nails it. We’re talking buttery crust, silky custard, and cheesy ham goodness that plays just as well on Tuesday night as it does at Sunday brunch. You’ll use a store-bought crust, a few pantry staples, and one bowl—because dishes are not the flex. Slice it thick, pour coffee or a quick salad, and you’ve got a “how is this so good?” meal on repeat.

Why This Recipe Works

Frozen deep-dish crust = time saved without sacrificing texture. You’ll parbake it so the bottom stays crisp while the custard sets. A quick blind bake creates a barrier, which means no soggy bottoms (the only kind we don’t celebrate).

Classic custard ratio for perfect set. Four large eggs plus 1 cup half-and-half gives a tender, custardy center that slices clean but still feels luxurious. A pinch of nutmeg and a dab of Dijon sharpen the flavors without stealing the spotlight.

Smart layering keeps everything in place. Cheese goes down first, then ham, then custard. This locks the ham in the middle so it doesn’t sink and prevents watery pockets. Blotting the ham is the tiny move that keeps the texture pro-level.

Heat management makes it foolproof. You’ll bake at a steady 375°F on a preheated sheet pan so the crust browns, the custard sets evenly, and the edges don’t scorch. If they start to over-brown early, a quick foil shield saves the day.

Shopping List – Ingredients

• 1 frozen 9-inch deep-dish pie crust (keep frozen until step 1)
• 1 cup diced cooked ham (about 6 ounces), patted dry
• 1½ cups shredded cheese (sharp cheddar, Swiss, or Gruyère)
• 4 large eggs
• 1 cup half-and-half (or 3/4 cup whole milk + 1/4 cup heavy cream)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt (ham is salty; taste and adjust)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional but nice)
• Pinch of ground nutmeg (about 1/8 teaspoon)
• 2 tablespoons sliced green onions or chives (optional garnish)
• 1 tablespoon butter (optional, for lightly sautéing ham or onions)

The Method – Instructions

1. Preheat your oven to 375°F. Set a rimmed sheet pan on the middle rack to preheat as well. A hot pan under the pie helps crisp the bottom crust.
2. Parbake the crust. Keep the frozen crust in its tin. Prick the bottom a few times with a fork. Line with foil and fill with pie weights or dried beans. Bake on the hot sheet pan for 12 minutes. Carefully remove weights and foil; bake another 3–5 minutes until the bottom looks dry. Cool 5 minutes.
3. Prep the ham. If you like crispy edges, sauté the diced ham in 1 tablespoon butter over medium heat for 2–3 minutes, then blot. If using raw onion, soften it in the same pan for 3 minutes. FYI, dry ham = no weepy quiche.
4. Whisk the custard. In a bowl, whisk eggs, half-and-half, Dijon, salt, pepper, garlic powder, and nutmeg until smooth and slightly frothy. Don’t overbeat; you want air but not foam.
5. Build the layers. Scatter half the cheese into the warm crust. Add the ham (and onions, if using). Sprinkle the remaining cheese. Pour the custard slowly to fill; stop just below the rim.
6. Bake. Slide the quiche (still on the sheet pan) into the oven. Bake 35–40 minutes until the edges puff, the top looks set, and the center has a slight jiggle about the size of a quarter. If the crust edges brown too fast, tent with foil.
7. Rest before slicing. Cool on a rack for 15–20 minutes. The custard finishes setting and slices clean. Garnish with chives or green onions.
8. Serve warm or at room temp. Pair with a simple green salad, fruit, or roasted veggies. Breakfast, brunch, lunch, or dinner—it’s a total utility player.

Keeping It Fresh

Cool completely before storing so condensation doesn’t wreck the crust. Wrap the pan tightly or transfer slices to airtight containers. Refrigerate for 3–4 days.

Reheat in the oven at 350°F on a sheet pan or directly on the rack for 12–15 minutes (whole) or 7–10 minutes (slices). The oven keeps the crust crisp; the microwave is fast but softens it, so reserve that for emergencies.

Freeze for later. Wrap whole quiche or individual slices in plastic, then foil. Label and freeze up to 2 months. Reheat from frozen at 325°F for 20–30 minutes (slices) or 35–45 minutes (whole), tenting the top if needed. IMO, freezing slices makes weekday breakfasts stupid easy.

Why This is Good for You

Protein-forward, satisfying, and balanced. Eggs and ham deliver high-quality protein that keeps you full, while cheese adds calcium. You can slip in veggies (spinach, broccoli, mushrooms) for fiber and micronutrients without scaring off picky eaters.

Portion control built in. One slice hits the spot, especially with a side salad or fruit. This beats a drive-thru breakfast in both quality and stability; your energy won’t crash an hour later.

Real ingredients, simple method. No mysterious powders, no deep-frying, no 20-step saga. Make small swaps—lower-sodium ham, part-skim cheese, extra veg—to fit your goals, and you still get a craveable result. TBH, that’s the definition of a sustainable “treat.”

Common Mistakes to Avoid

• Skipping the parbake. The crust stays pale and soggy if you don’t blind bake.
• Using a shallow crust. Go deep-dish or risk overflow. Custard likes space.
• Overfilling the shell. Stop just below the rim. Overfilled custard spills and bakes unevenly.
• Not drying the ham. Wet ham leaks moisture and dulls the texture. Pat it dry.
• Too much liquid, not enough egg. Keep the ratio tight: 4 eggs to 1 cup dairy.
• Undersalting or oversalting. Taste the ham and cheese first; adjust salt accordingly.
• Cutting too soon. Let it rest 15–20 minutes so it sets. Hot slices collapse.
• Baking on a cold surface. Preheat a sheet pan so the bottom crisps and browns evenly.
• Opening the oven constantly. Heat swings cause curdled custard or cracks. Trust the timer and the jiggle test.

Variations You Can Try

• Broccoli Cheddar Ham: Add 1 cup steamed, well-drained broccoli florets with sharp cheddar.
• Swiss + Caramelized Onion: Swap in Swiss or Gruyère; add 1/2 cup caramelized onions for French-onion vibes.
• Spinach Feta Ham: Fold in 1 cup squeezed-dry thawed spinach and crumble in 1/3 cup feta.
• Mushroom Thyme: Sauté 1 cup sliced mushrooms until dry; add fresh thyme leaves.
• Jalapeño Pepper Jack: Swap cheese for pepper jack; add sliced jalapeños for mild heat.
• Asparagus Spring Quiche: Blanch 1 cup chopped asparagus; add lemon zest and Parmesan.
• Gluten-Free: Use a gluten-free frozen crust. Everything else stays the same.
• Crustless Mini Quiches: Grease a muffin tin, divide fillings, add custard, and bake 18–22 minutes.
• Dairy-Light: Use whole milk and a little extra egg yolk to keep the custard tender.

FAQ

Do I need to thaw the frozen crust first?

No. Keep it frozen for the parbake. Dock it, line with foil and weights, and bake as directed. The crust handles best when cold and bakes up flakier.

How do I prevent a soggy bottom?

Parbake the crust, preheat a sheet pan, and keep fillings dry (especially ham and veggies). Cheese-first layering also shields the pastry from moisture.

Can I use milk instead of half-and-half?

Yes. Use whole milk for good results, or mix 3/4 cup milk with 1/4 cup cream to mimic half-and-half. Lower-fat milk works, but the texture sets less luxuriously.

What cheese works best?

Sharp cheddar, Swiss, or Gruyère all shine. Aim for 1½ cups shredded. Avoid very watery cheeses (like fresh mozzarella) unless you drain and pat dry.

How do I know when the quiche is done?

Look for set edges and a slight jiggle in the center—about the size of a quarter—after 35–40 minutes at 375°F. A knife near the center should emerge mostly clean.

Can I make it ahead?

Absolutely. Bake, cool, cover, and refrigerate for up to 4 days. Reheat at 350°F until warmed through. You can also freeze slices for up to 2 months.

Do I need pie weights to parbake?

They help a lot. If you don’t have weights, use dried beans or rice. Keep the foil snug against the sides so the crust doesn’t slump.

Can I swap the ham for bacon or turkey?

Yes. Cook bacon until crisp and drain well; use the same amount as ham. Turkey or chicken works great too—just season and ensure it’s not watery.

How can I keep the edges from burning?

Tent with foil or use a pie shield once the edges reach a nice golden color, typically around the 25-minute mark. Continue baking until the center sets.

Can I bake it straight from frozen if I assembled it earlier?

Yes, but add extra time. Bake at 350–375°F, tenting the top once browned, and begin checking around the 50-minute mark. The jiggle test still rules.

Wrapping Up

This quiche turns a frozen crust and a few staples into a golden, custardy slice of comfort. It’s quick to prep, hard to mess up, and flexible enough for whatever’s in the fridge. Keep one in your back pocket for brunch invites, busy evenings, or meal-prep wins. Make it once and—FYI—you’ll wonder why you ever bothered with anything fussy.