ham & cheese quiche

2- 9" pastry shells (frozen)
2 c. ham, fully cooked & diced
2 c. sharp cheddar cheese, shredded
1-2 t. onion powder
4 eggs
2 c. (aka 1 pint) half & half cream **you can use the fat-free half & half- makes NO difference in the taste
1/2 t. salt
1/4 t. pepper

1. Line unpricked pastry shells with a double thickness of foil. Bake at 400* for 5 minutes. Remove foil; bake 5 minutes longer. **Read the directions of the pie shell; some you can bake straight from the freezer WITHOUT thawing first.

2. Divide ham and cheese between the shells.

3. In a bowl, whisk the eggs, onion powder, half & half, and salt & pepper. Pour and divide between the shells.

**Recipe says at this stage you can cover and freeze up to 3 months. I have NOT tried it, but am weary about it...try it at your own risk.

4. Or cover edges with foil and bake @ 400* for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.


We LOVE this recipe it's super easy and quick and it's SO yummy!


When I get a big ham on sale, I'll cut it into 4-6 chunks, use some and freeze the rest. Getting out 1 of these frozen portions is the perfect amount for this recipe.