Monday, April 13, 2015

Ham 'n' Cheese Quiche

I still have a bit of ham left over from Easter so I started looking for recipes to use the ham in. Quiche just makes perfect sense as I had all the ingredients in the fridge except for the pie crust. But that is easily found in the freezer section of my local supermarket. It was a quick meal to put together and delicious paired with a salad. My husband was raving about it. It was creamy and flavorful.

Ham 'n' Cheese Quiche

TOTAL TIME: Prep: 20 min. Bake: 35 min.YIELD:12 servings

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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