Last week I gave you some ideas for cooking ahead during this busy season. Several of you requested the quiche recipe, so I'm posting it today.
This recipe makes 2 quiche. I make them both, baking one for our meal, and freezing one for later.
2 pastry shells (I use refrigerated Pillsbury crusts)
2 cups diced, fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp. minced onion (sometimes I use green onion too)
2 cups half-and -half cream (sometimes I use evaporated milk)
1/2 tsp. salt
1/4 tsp. pepper
1. Line unpricked pastry shells with aluminum foil. Bake at 400 degrees for 5 minutes.
2. Remove foil (save for later) and bake 5 minutes longer.
3. Divide ham, cheese, and onion between the shells.
4. In a bowl, whisk eggs, cream, salt, and pepper. Divide evenly between both shells.
5. To Bake: cover edges of crust with the aluminum foil and bake 35-40 minutes. Let stand for 5-10 minutes before cutting.
To Freeze: Cover unbaked quiche with aluminum foil and place in a 1 gallon ziploc bag. Place flat in freezer. For convenience, prepare in an aluminum foil pan. Can be frozen for 3 months. To prepare: thaw in fridge and bake as directed above.
To print out this recipe click HERE.