Quick Quiche

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.

Quick Quiche

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)

4 eggs

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.