2 cups diced fully cooked ham
2 cups (8 oz.) shredded sharp cheddar cheese
2 tsp. dried minced onion
4 eggs
2 cups half-and-half cream
1/2 tsp. salt
1/4 tsp. pepper
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| HAM 'N' CHEESE QUICHE | |||
| Yields 2 quiches (6 servings each) | |||
| 2 pastry shells (9 inchs) 2 cups diced fully cooked ham 2 cups (8 oz.) shredded sharp cheddar cheese 2 tsp. dried minced onion 4 eggs 2 cups half-and-half cream 1/2 tsp. salt 1/4 tsp. pepper |
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| Line upricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. Divide ham, cheese and onion between the 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 the center comes out clean. Let stand for 5-10 minutes before cutting. | |||