Ham and Swiss Quiche
We suggest doubling up and making two of these classic quiches -- they freeze beautifully for those times when you're just too crazed to cook.
Credit: Nestle
Servings: 8
Ingredients:
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* 1 cup (4 ounces) shredded Swiss cheese, divided
* 1 cup finely chopped, cooked ham
* 2 green onions, sliced
* 1 can (12 ounces) Nestle Carnation Evaporated Milk
* 3 large eggs
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees F.
Sprinkle 1/2 cup cheese, ham and green onions into pie crust. Whisk together evaporated milk, eggs, flour, salt and pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.
Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.
For mini-quiche appetizers: Use 1 1/2 packages (3 crusts) refrigerated pie crusts. Grease miniature muffin pans. Unfold crust on lightly floured surface. Cut 14 (2 1/2-inch) circles from each crust. Press 1 circle of dough into bottom and up sides of each cup. Repeat with remaining crusts. Combine cheese, ham, green onions, 2/3 cup (5-ounce can) evaporated milk, 2 eggs (lightly beaten), 2 tablespoons flour, salt and pepper in large bowl; mix well. Spoon mixture into crusts, filling 3/4 full. Bake in preheated 350-degree-F oven for 20 to 25 minutes or until crusts are golden brown. Cool slightly; lift quiche from cup with tip of knife. Serve warm or cool and freeze for later entertaining. Makes 3 1/2 dozen.
