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Ham ‘n’ Cheese Quiche

When I was expecting our daughter, I made and froze this cheesy ham quiche 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. —Christena Palmer, Green River, Wyoming
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    2 quiches (6 servings each)

Ingredients

  • 1 package (14.1 ounces) refrigerated pie crust
  • 2 cups diced fully cooked ham
  • 2 cups 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

  • Preheat 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.
  • Divide 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.
    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 in the center to come out clean.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 349 calories, 23g fat (12g saturated fat), 132mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 0 fiber), 13g protein.
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