I don’t think you can go wrong with a quiche. They are easy, good, freeze well and people seem to love them. You add a nice salad and you have dinner. Add some fruit and you have a good hearty breakfast.
Ham ‘N’ Cheese Quiche
Yield: 2 quiches (6 servings each)
2 pastry shells (9 inch)
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 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Notes: Super easy and quick! I have wanted to use shredded swiss and see how it tasted but have not done it yet.