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 degrees for 35 to 40 minutes or until a knife is inserted near the center and comes out clean. Let stand for 5 to 10 minutes before cutting.
To use frozen quiche completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
Originally Submitted
8/12/2010
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