Ham 'n' Cheese Quiche

By srumbel

When I was expecting our daughter, I made and froze these cheesy quiches as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming
from tasteofhome.com

Ingredients

• 1 package (14.1 ounces) refrigerated pie pastry
• 2 cups diced fully cooked ham
• 2 cups (8 ounces) shredded sharp cheddar cheese
• 2 teaspoons dried minced onion
• 4 eggs
• 2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Preheat oven to 400°. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake 10-12 minutes or until light golden brown. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown. Cool on wire racks.
Divide ham, cheese and onion between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells. Cover edges loosely with foil. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 2 quiches (6 servings each).
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.