Ham 'n' cheese quiche recipe

Lunch today, December 20, 2015
Easy and delicious quiche is great for any lunch table or picnic
12 servings
  • 2 pastry shells (9 inches)
  • 2 cups diced HoneyBaked Ham®
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 teaspoons dried minced onion
  • 4 eggs
  • 2 cups half-and-half cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
1) 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).

Nutritional notes:
Nutritional 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.

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