Ham ‘N Cheese Quiche

I don’t think you can go wrong with a quiche.  They are easy, good, freeze well and people seem to love them.  You add a nice salad and you have dinner.  Add some fruit and you have a good hearty breakfast.

Ham ‘N’ Cheese Quiche 

Yield: 2 quiches (6 servings each)

2 pastry shells (9 inch)
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

  1. Line unpricked pastry shells with a double thickness of heavy duty foil.  Bake at 400 for 5 minutes.  Remove foil, bake 5 minutes longer.
  2. 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 for 35 to 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.

Notes:  Super easy and quick!  I have wanted to use shredded swiss and see how it tasted but have not done it yet. 

Italian Quiche

Italian Quiche 
Yield: 2 quiches (6 servings each)
2 unbaked pastry shells (9 inch)
1 pound bulk Italian sausage
4 cups (16 ounces) finely shredded part-skim mozzarella cheese
1 medium onion, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
6 eggs
2 cups milk
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese
  1. Line unpricked pastry shells with a double thickness of heavy-duty foil.  Bake at 400 for 4 minutes. remove foil; bake 4 minutes longer.
  2. In a large skillet, cook the sausage over medium heat until no longer pink; drain.  Spoon sausage into pastry shells, sprinkle with mozzarella cheese.  Top with onion and peppers.  In a large bowl, whisk the eggs, milk and garlic.  Pour over peppers, sprinkle with Parmesan cheese.
  3. Cover and freeze one quiche for up to 3 months.  Cover edges of remaining quiche loosely with foil; place on a baking sheet.  Bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.
To Use Frozen Quiche:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of crust loosely with foil; place on a baking sheet.  Bake at 400 for 50-60 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.
NOTES:  I have used hot sausage and it is really good!  Use deep dish pie crusts.  It is hard to get all the ingredients in the pie crust but they will fit!  I have baked both and taken one out just as it starts to set up, let it cool and then put it in the freezer.  We get at least 8 servings out of one quiche.
Recipe from Taste of Home, Fall Freezer Meals, October 27, 2010