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