Thursday, March 18, 2010
Ham and Cheese Quiche
2 pastry shells (9 inches)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
2 cups half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed. Yield: 2 quiches (6 servings each).
Nutrition Facts: 1 serving (1 slice) equals 349 calories, 23 g fat (12 g saturated fat), 132 mg cholesterol, 596 mg sodium, 20 g carbohydrate, trace fiber, 13 g protein.