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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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When I was expecting our daughter, I made and froze these cheesy quiches as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. 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 eggs |
2 cups half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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.
2. 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. Yield: 2 quiches (6 servings each).
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