Ham and Cheese Quiche
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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)