HAM & CHEESE QUICHE Yield: 2 quiches (6 servings each)
1 pkg. (14.1 oz) refrigerated pie pastry 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 ½ tsp. salt ¼ tsp. pepper
Preheat oven to 400 degrees. 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 the 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 for 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 degrees. 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.