Ham ‘n’ Cheese Quiche
Ingredients
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1/4 tsp. pepper
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1/2 tsp. salt
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2 cups half-and-half cream
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4 large eggs
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2 tsp. dried minced onion
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2 cups shredded sharp cheddar cheese
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2 cups diced fully cooked ham
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1 package (14.1 ounces) refrigerated pie crust
Method
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01Preheat oven to 400℉. Unroll pie crusts into two 9-in. pie plates; flute edges. Line unpricked pie crusts with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake until light golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer or Cool on wire racks.
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02Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into crusts. Cover edges loosely with foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before cutting.
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03Freeze 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 in the center to come out clean.
