Ham 'n' Cheese Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs
- 2 cups half-and-half cream
- 2 cups shredded sharp cheddar cheese
- 2 teaspoons dried minced onion
- 2 cups diced fully cooked ham
- 1 package (14.1 ounces) refrigerated pie pastry
- Carbohydrate 14.7866117358151 g
- Cholesterol 1063.17048496917 mg
- Fat 88.0173465949495 g
- Fiber 0.127534043991363 g
- Protein 62.880998128339 g
- Saturated Fat 49.1680531050281 g
- Serving Size 1 1 quiches (6 servings each). (564g)
- Sodium 1138.53212914083 mg
- Sugar 14.6590776918237 g
- Trans Fat 6.86076564683299 g
- Calories 1097 calories
Preheat oven to 400degrees. 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 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 in the center comes out clean. 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 350degrees. 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.
