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Ham and Cheese Quiche

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Member since 2007

Serves | Prep Time | Cook Time


2 pastry shells (9 ")
2 cups diced fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
2 teaspoons dried minced onion
4 eggs
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)

Pairs Well With


This recipe was great! It was quick, easy, adaptable and the perfect texture. Because of the diverse tastes of my (picky) teenagers, I made "mini" quiche in muffin tins. I made the egg, cream, cheese, and seasoning mixture, and in one row added the spinach, sauted onion and mushrooms (for the vegetarian), in another row, I added only diced ham and in the third row everything (that was mine) Delish! Thanks Marlene!

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