March 21st, 2013

Make Ahead Quiche

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This Make Ahead Quiche is absolutely, hands-down, my favorite freezer meal ever! 

Make Ahead Quiche

Every time I make a ham and have leftovers (which is pretty much every time I make a ham), I put together two or three of these quiches and keep them in the freezer for those times I just don’t feel like cooking.

I love that this quiche can go straight from the freezer to the oven! Of course, you have to be careful transferring the unbaked quiche to the freezer not to slosh around the filling too much, but once you get it in the freezer, you’ve got a wonderful freezer meal ready to go!

And this quiche really does bake up beautifully! People are always skeptical–I know I was–but this recipe hasn’t failed me yet.

I’ve also given this quiche to friends and neighbors who were getting ready to have a baby, or surgery, to keep in their freezer. It always gets rave reviews!

Make Ahead Quiche

This quiche is wonderful for breakfast or brunch, but I usually serve it as a light dinner with a fresh fruit salad.  I’ve also used cooked bacon in place of the ham.

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.

Be sure to save this Make Ahead Quiche recipe to your favorite Pinterest board for later.


Make Ahead Quiche

Make Ahead Quiche

Mix up this Make Ahead Quiche, then put it in the freezer so it's ready to go whenever you need something for brunch or a light dinner.


  • 1 (9 inch) unbaked pie crust
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterrey Jack cheese
  • 1 tablespoon flour
  • 1/2 cup cooked, diced ham
  • 4 eggs
  • 1 cup Half and Half
  • 2 green onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground dry mustard
  • 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.

Recipe Notes

Equipment you'll need to make this recipe:

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2 reviews

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Who Dished It Up First: Adapted from



  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??!!

    • You can find half and half in your dairy case. It will be near the heavy cream. It is often used for coffee and is lighter than cream. It usually comes in pints.

    • Half and half is literally just half cream half milk. It comes premixed in cartons for convenience but you can absolutely mix it yourself.

  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?

  17. theresa benedick says:

    i want to use my Emile Henry pie dishes width i always use for my quiche but I’m wondering if I can get a good product freezer to oven with these dishes.. what do you think? gotta make about 8 ….thanks t nenedick

    • I think the recipe would turn out fine. You would just need make sure that your pie dishes are capable of going from the freezer to the oven without being damaged. And if you don’t need to make ahead, you can skip the freezing step and cook the quiche the day it’s made, which shouldn’t be a problem at all for your dishes.

  18. can you freeze the liquid quiche (without the pie crust) in a container for future use? when you want to make you bake the crust and pour the defrosted quiche liquid into the shells or pie crust to bake?

  19. Hello,
    I wanted to use Swiss cheese and bacon (pre cooked and crumbled) instead of the cheeses and ham listed in your recipe. Can swiss cheese be substituted and should it also be 2 cups? And 1/2 cup of crumbled bacon? Thanks!

  20. I want to add leeks instead of green onions, do you think I should saute them first?

    • Hmmm….that’s a good question. My first thought is to say yes, but it does cook for a long time, so you might be able to get away without it, if you chopped the leeks finely enough.

  21. Alexandria Gilbert says:

    This is hands down on of my most go to recipes.Perfect every time and I can put all kinds of combinations together as long as i keep the egg base the same. It is perfect for my husbands work week or when we have weekend company. I keep 2-3 in the freezer all the time.

  22. I made one of these as part of my pre-baby freezer cooking… Freezer meals that don’t have to be defrosted first are the best! It turned out perfectly… The texture was lovely, the filling was evenly set, and done in 1 hour. Will definitely be making again and passing the recipe on to friends! Thank you!

  23. Beatriz Cruz says:

    How do you prevent the plastic wrap from touching the top of the quiche when you prepare to freeze? Or does this not matter?

  24. Tried this so that we could have something healthy when we got back from holiday. This was LOVELY!!!
    I was very nervous about ti but it worked !! Thank yo.

  25. I was nervous the first time I made it too! 🙂 But I love it!


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