Ham 'n' Cheese Quiche

• Meat

  • 2 cups Ham, fully cooked

• Produce

  • 2 tsp Onion, dried

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 package Pie pastry, refrigerated

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 2 cups Half-and-half cream

Found on tasteofhome.com

Description

Ingredients

• 1 package (14.1 ounces) refrigerated pie pastry
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons dried minced onion
• 4 large eggs
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Directions Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks. Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 2 quiches (6 servings each). Editors Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. Originally published as Ham 'N' Cheese Quiche in Quick Cooking March/April 2003, p58 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

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