Ham, Cheddar and Caramelized Onion Freeze Ahead Quiche
I decided it would be nice to provide a quick easy brunch menu for the bridal party and out of town guests for our wedding. I have been investigating various freezing methods and make ahead options for the quiches, so that we can transport them with us to the wedding location, frozen, and then pop them in the oven on Saturday morning.
Of all the research I've done the most sucessful way I've found to prepare a completed quiche ahead of time and still have a crispy crust after baking is the method I am sharing with you today.
Since we are expecting about 30 people to feed the day of the wedding for brunch I made five quiches, and seperate posts for the various fillings, the are:
Ham Cheddar and Caramelized Onion
Bacon, Potato and Cheddar
Asparagus, Mushroom and Mozzarella
Spinach, Feta and Artichoke
Cheddar Cheese (no post, this one is obvious)
3/4 cup half and half
salt and pepper to taste
1 refrigerated pie crust
2 medium onions
pinch of brown sugar
shredded cheddar cheese
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground mustard
Prepare your quiche base, using a stand mixer, I beat 5 whole eggs with 3/4 cup of half and half. I seasoned the mixture with salt and pepper, and depending on the filling I added the necessary spices.
To prepare the pie crust - I am using a refrigerator pie crust - set it out for 5 or so minutes to soften the dough so its easy to handle.
We purchased disposable aluminum pie pans, with lids to make the quiches in.
Once the pie is formed, place back into the fridge so that it stays cold while you assemble the fillings.
Ham, Cheddar and Caramelized Onion filling:
Start with your two medium onions and slice thinly.
Place in a large skillet with 2-4 tablespoons melted butter.
After cooking for about 10 minutes on medium high heat - so as not to burn - add a good pinch of salt and brown sugar.
Let cook for another 20-30 minutes until your onions are caramelized, beautiful and fantastic. Let them cool and set aside with your diced ham.
This quiche is having 1 teaspoon each onion powder and garlic powder, along with a 1/4 teaspoon of ground mustard added to the reserved egg mixture.
Then sprinkle mixture on the bottom of your prepared pie crust.
Top with your caramelized onion and diced ham mixture.
Then pour over your egg mixture and top with more shredded cheese.
To cook, we took them out of the freezer and put them into the fridge the night before. That morning we preheated the oven to 375 and baked until the filling was no longer jiggly, about 45mins. Be sure to watch your pie crust, if you think it may begin to burn then cover the edges with tin foil. They came out delicous and everyone scarfed them down immediately.