Quiche is one of my favorite things to have frozen at all times. I called this one Leftover Ham and Cheese Quiche because it's ideal for leftover meats and cheeses from all those holiday tables. The crust is homemade (of course!) and the binding cream, which is lighter than most, is the best ever!
Very similar to Quiche Lorraine, which uses bacon instead of ham, this version uses all those leftover pieces of ham and cheese we usually find when rumaging the refrigerator.
This quiche is the one I make the most. Even more than the Mushroom Quiche, and that is saying a lot.
Why this recipe works
- Cleans out the fridge: when I say use leftovers I mean it. Not only ham and cheese. Almost anything can be used as a filling here.
- Crowd-pleaser: among kids and adults, this is such a favorite at my house and with friends, that having one frozen at all times has saved more than an impromptu brunch.
- Freezer friendly: it's the quiche to have frozen for a month or more. Double wrap it tightly and then pop directly in a medium oven or let defrost in the fridge overnight. A meal saver!
An all-butter quiche pastry is best and homemade is highly recommended.
My go-to quiche dough has only four ingredients, flour, salt, butter, and ice water (image below).
I know it as Shortcrust Pastry (or Pie Crust) and there’s a whole post devoted to it.
The binding cream
This is essentially the glue that makes it all come together.
Through the years I have streamlined it and now have the best recipe which involves natural yogurt. Only 5 ingredients including salt and pepper (image above).
The binding cream is added after the add-ins, in this case, ham and cheeses.
The filling is simple and I never follow quantities. But for the sake of this recipe, I did, of course.
- Ham: use your favorite type and I recommend coarsely chopping or cutting it. I like to feel the ham pieces and like them to be irregular.
- Cheese: I use two types of cheese. A cubed melty one (mozzarella) and a grated semi-hard one (Fontina or Cheddar) so that you get the sharp flavor and the melting awesomeness.
My top tips
- Cheese: choose whatever type of cheeses you like. Take into account their saltiness when you season the binding cream.
- Make-ahead: this quiche freezes wonderfully for a month, well wrapped. The crust can be made and the lined pan frozen, unbaked.
- Serving: choose to serve it hot, straight from the oven or at room t° as finger food (second image from top). It travels well for picnics and is amazing as part of a brunch table.
- Herbs: add a few tablespoons fresh chopped herbs to the add-ins.
Frequently asked questions
I don't recommend it because it will lose a lot of it's richness, but you can use whole milk. It will probably need more oven time to set properly as milk is much thinner. I would also add an extra egg yolk.
A hard cheese with character and flavor is my recommendation, such as Gruyere or Fontina. Besides that, there are many quiches that only use soft cheeses such as brie or taleggio or even ricotta.
A simple green or tomato salad on the side is the way I serve it. But it can be eaten at room temperature as a finger food also. Or served on it's own.
Related recipes you might like:
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Quiche is one of my favorite things to have frozen so I can warm and eat at all times. I called this one Leftover Ham and Cheese Quiche because it's ideal for leftover meats and cheeses from all those holiday tables. The crust is homemade (of course!) and the binding cream is the best ever!
- 1 recipe for Shortcrust Pastry (Pie Crust) or use your favorite store-bought one, all-butter preferably
For the filling:
- 5oz (150g) ham, thinly sliced (I like natural or smoked)
- 4oz (100g) cheeses (I use mozzarella and white Cheddar)
For the binding cream:
- ¾ cup (190g) natural yogurt (or Greek)
- ¾ cup (190g) cream (whipping, heavy or double)
- 3 eggs, at room temperature
- Salt and black pepper to taste
For the crust:
- Make shortcrust pastry according to the recipe in the post linked above.
- Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on.
- Or use a commercial pie crust.
For the filling:
- Preheat the oven to 350°F /180°C.
- Grate Cheddar (or other semi-hard cheese you're using) and cube the mozzarella or whatever melting cheese you have.
For the binding cream:
- In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
- Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well.
- Add salt and pepper and mix. I suggest you taste it and adjust seasonings. It should be somewhat salty. Remember the mushrooms and leeks are cooked without salt.
To assemble the quiche:
- It's best to fill the quiche dough near the oven.
- Scatter the ham sliced in the bottom.
- Add both kinds of cheese, distributing evenly over the ham.
- Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
- Bake for 35-40 minutes, until puffed and golden.
- Let cool on a wire rack for a few minutes and eat.
- Or eat at room temperature.
Make-ahead: let cool completely on a wire rack after taking the quiche out of the oven. Wrap in plastic and refrigerate for 2-3 days. Or freeze, well wrapped, for a month.
Serving: choose to serve it hot, straight from the oven or at room t° as finger food (second image from top). It travels well for picnics and is amazing as part of a brunch table.
Flavorings: you can add some spice (ground jalapeños, Merken, paprika, etc) to the binding cream for a spicy kick. Or a thin layer of mustard before adding the ham.
Keywords: ham and cheese quiche, ham and cheese tart