Ham-n-Cheese Quiche

101_6745-1We 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.

Applesauce and muffins removed from the freezer to complete the meal.

Applesauce and muffins removed from the freezer to complete the meal.

The lard I can get from one of our local grocery store, Shop & Save,

The lard I can get from one of our local grocery store, Shop & Save,

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.

Two of the pie crusts I made

Two of the pie crusts I made

Then I made the quiche!  Below is the recipe for two quiches.  I doubled it to make four.

Ham ‘n’ Cheese Quiche

Ingredients

  • 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

Directions

  • The onion, cheese, and ham in the pie plates.

    The onion, cheese, and ham in the pie plates.

    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.

 

 

The half-and-half mixture has been added.

The half-and-half mixture has been added.

 

 

  • In a bowl, whisk eggs, cream, salt and pepper. Pour into shells.
My quiches in the freezer

My quiches in the freezer

 

 

 

 

  • 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.101_6741-1
  • 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).

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