Ham & Cheese Quiche

Did you know that quiches freeze really well? So next time pre-formed pie crusts are on sale, consider filling your freezer with a few of these versatile meals. I mix up the egg mixture, pour it into a gallon size freezer bag, set that bag into the deep dish crust, then place the entire meal into a 2-gallon ziplock bag. The nice thing about quiches is that you can add veggies, change cheeses, omit meats, etc. Like I said, versatile.

This recipe comes from my friend Joan Texel.


  • 9-inch deep-dish pie crust (unbaked)
  • 1/2 cup Swiss cheese
  • 1/2 cup Monterey jack cheese
  • 1/2-cup mushrooms, sliced
  • 3/4 cup cubed ham
  • 3 eggs, beaten
  • 1 cup half and half
  • 2 Tb flour
  • 1/4 tsp salt
  • 1/8 tsp pepper (opt)
  • 1/4 cup sliced green onion (opt)


  1. Preheat oven to 350.
  2. Sprinkle Swiss cheese on bottom of crust.
  3. In a bowl, mix 3 eggs beaten, half & half, ham, mushrooms, salt, (pepper and onions).
  4. Pour mixture into pie shell over the Swiss cheese.
  5. Sprinkle Monterey jack cheese and bacon over the top of mixture.
  6. Bake at 350 for 40-45 minutes.