Make Ahead Quiche

This is absolutely, hands-down, my favorite freezer meal ever!  Every time I bake a ham and have leftovers, I put together 2 or 3 of these quiches and keep them in the freezer for those times I just don’t feel like cooking.  Of course, you have to be careful transferring the unbaked quiche to the freezer not to slosh around the filling too much, but I love that this goes straight from the freezer to the oven.

And it bakes up beautifully!  It would be a great breakfast, but I usually serve it as a light dinner with a fresh fruit salad.  I’ve also used ham in place of the bacon.  You can make your own crust, but I usually resort to a pre-made frozen crust. It’s a great, basic recipe that I think would do well with all kind of additions and variations.  My whole family loves it! And I love knowing I have a delicious ready-to-bake meal on hand for those nights (or mornings) when I’m just not in the mood to cook.

Make Ahead Quiche
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 (9 inch) unbaked pie crust
  2. 1 cup shredded cheddar cheese
  3. 1 cup shredded Monterrey Jack cheese
  4. 1 tablespoon flour
  5. 1/2 cup cooked ham, diced
  6. 4 eggs
  7. 1 cup Half and Half
  8. 2 green onions, chopped
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon ground dry mustard
  11. Dash of pepper
  1. In a medium bowl, toss the flour with the grated cheese. Evenly spread the cheese over the bottom of the pie crust. Top the cheese with the diced ham.
  2. In a medium bowl, whisk together eggs, half and half, salt, pepper and dry mustard. Stir in the green onions. Pour the egg mixture over the ham and cheese.
  3. Cover the unbaked quiche with plastic wrap, then with foil, sealing the edges well. Place the prepared quiche in the freezer.
  4. When ready to bake, preheat the oven to 400 degrees. Do not thaw the quiche!
  5. Remove the foil and plastic wrap. Place the foil around the edges of the crust to prevent burning.
  6. Place the frozen quiche in the oven and bake for about 1 hour, or until the filling is set and the crust is golden brown.
  7. To cook the quiche immediately (without freezing first), preheat the oven to 350 degrees and bake for 45 minutes to 1 hour.
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  1. I have some ham I need to use–this looks like the perfect dish. I’ve never met a quiche I didn’t love and to have one in the freezer would be awesome. Great post. It’s pinned.

  2. Ohhhhh- awesome. Hubs was just saying how he wanted to make some. Thanks Danelle!

  3. I love quiche and I usually get up extra early to fix it. I can’t wait to try these. Sleeping in is always a plus!! 🙂

  4. What a great idea! I am going to use up some of the leftover easter ham and try this out!

  5. I made this tonight and it was a huge success! I just baked it immediately, but now I plan to make a few more and freeze them for later. Thanks for sharing a great recipe.

  6. I made this tonight for my husband-test run- he loved it. So easy to make. Plan to make more and freeze for our family get-together. Thanks for the recipe.

  7. Hi, I was curious…..why cook the frozen one at a higher temp than the fresh (unfrozen one)? Thanks!

    • The higher temp just helps the frozen one get past that frozen state a bit quicker. I suppose you could cook it at the same temp as the unfrozen one, but you’d have to cook it longer.

  8. I love that this quiche can be frozen before baking – great idea for dinner on busy weeknights.

  9. Hi – I;m a bit curious – are you using a glass pie plate? Thanks:)

  10. I am also wondering what dish do you freeze and bake it in? Also on step 7 it says remove the pastic wrap and foil but then says cover the crust with the foil. So are you just removing the plastic wrap and then recovering it with the foil?

    • I use a premade pie crust (Marie Callender brand) and just bake it in the pan it comes in. But any similar pie pan would work. And you do remove both the plastic wrap and foil, and then just put foil over the edge of the crust so it doesn’t burn, but you don’t cover the whole quiche. You can use the same foil if you want though and tear it into long strips to go around the edge. Or if you have a pie crust shield to put around the edge of the crust, that does the same thing.

  11. I just realized I only needed to cover the crust with foil…so it’s been baking for well over an hour now and not set. I found it a little difficult to keep the foil just on the edges – can you post a picture of what yours looks like when you put it in the oven?

  12. What on earth do you mean by 1 cup half and half? Half and half of what??!!

  13. How long can these be kept in the freezer?

  14. can I substitute tortillas for the pie crust?

  15. Hi! Have you tried baking two at a time in the same oven? If so, what adjustments did you make? I just made two of these and froze them to use for a party. It would be convenient if I can cook both quiches at the same time.

    • The only adjustment I think you would possibly need is to add a some cooking time. Maybe 5-10 minutes. But you may not even need to do that. They should both fit on the same oven rack, so it shouldn’t be a problem to cook both at once.

      • Thank you! I did increase the time but it was probably because I added veggies to the quiche (fresh mushrooms and spinach that I sauteed). I think the veggies released some extra liquid so the center still looked soggy at 1 hour. I sliced the quiche and left it in the oven for a few more minutes. It was a big hit at the party! Thanks!

  16. Do you precook the pie crust of just load it with all theningredients while its frozen?

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