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Hands holding whole ham and cheese quiche in metal pan

Leftover Ham and Cheese Quiche

  • Author: Paula Montenegro
  • Prep Time: 20
  • Homemade Pie Dough: 120
  • Cook Time: 35
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: International

Description

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! 


Ingredients

Scale

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:

  • 3/4 cup (190g) natural yogurt (or Greek)
  • 3/4 cup (190g) cream (whipping, heavy or double)
  • 3 eggs, at room temperature
  • Salt and black pepper to taste

Instructions

For the crust:

  1. Make shortcrust pastry according to the recipe in the post linked above. 
  2. Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on. 
  3. Or use a commercial pie crust. 

For the filling:

  1. Preheat the oven to 350°F /180°C.
  2. Grate Cheddar (or other semi-hard cheese you're using) and cube the mozzarella or whatever melting cheese you have. 

For the binding cream:

  1. In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer. 
  2. Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well. 
  3. 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:

  1. It's best to fill the quiche dough near the oven. 
  2. Scatter the ham sliced in the bottom. 
  3. Add both kinds of cheese, distributing evenly over the ham.
  4. Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
  5. Bake for 35-40 minutes, until puffed and golden. 
  6. Let cool on a wire rack for a few minutes and eat. 
  7. Or eat at room temperature.

Notes

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