Ham and Cheese Quiche
2 pastry shells (9 ")
2 cups diced fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
2 teaspoons dried minced onion
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
Line unpicked pastry shells with double thickness heavy-duty foil.
Bake at 400 for 5 minutes.
Remove foil; bake 5 minutes longer.
Divide ham, cheese and onion between shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells.
Cover and freeze for up to 3 months.
Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near center comes out clean.
Let stand 5 minutes before cutting.
To use frozen quiche, thaw completely in refrigerator.
Remove from refrigerator before baking as directed.
(Yield: 2 quiches, 6 servings each)