You can’t go wrong with this classic dish! Follow the recipe below and enjoy this Hearty Ham and Cheese Quiche.
- 1 package refrigerated pie pastry
- 2 cups diced fully cooked Lynca Meats Hickory Ham
- 2 cups shredded sharp cheddar cheese
- 2 teaspoons dried minced onion
- 4 large eggs
- 2 cups half-and-half cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 200°C. Unroll pastry sheets into 2 x 20 cm 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 for 35-40 minutes or until a knife inserted near the centre comes out clean. Let stand 5-10 minutes before cutting.
- Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 180°C. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing the time as necessary for a knife inserted near the centre to come out clean. Yield: 2 quiches
