We like eggs in our household. In fact, if you know my husband, he will say randomly just say, “I like eggs.” So we like omelets, breakfast dinners, and . . . quiche! I had not made this particular quiche in a long time, but it was a big hit in our house. They liked it better than a broccoli quiche that I make and love–but they don’t like it so much. So this quiche removes the offending broccoli! I should have cooked two for us to eat, but we managed fine with one, since I had paired it with three sides, two of which were from my freezer! I had some applesauce I had made earlier and my chocolate chip banana muffins. I think one quiche would be the perfect size for four people.
When I made this recipe, I decided to go ahead and make four of them, since I had a quart of half-and-half, and I had enough pie plates. I also decided to make my own pie crusts, since I like the taste better, and it is so much cheaper to make my own. I use the recipe on the lard box–I know lard is very bad for you, but I didn’t make good pie crusts until I used it.
I had a professional chef tell me that that is what I should use, and the pie crusts do roll out so nice and easily. The lard stays good forever in my refrigerator, and I hardly ever make pies, so I figure that it won’t kill me.
Then I made the quiche! Below is the recipe for two quiches. I doubled it to make four.
- 2 pastry shells (9 inches)–I made my own
- 2 cups diced fully cooked ham
- 2 cups (8 ounces) shredded sharp cheddar cheese–I used mild
- 2 teaspoons dried minced onion–I chopped about half of an onion
- 4 eggs
- 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. I covered them and froze them unstacked. Once they were frozen, I stacked them up. Be very careful carrying them to the freezer, and make sure you have a flat place to put them, or the half-and-half mixture will spill.
- 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).