LUNCH

Quiche


quiche

INGREDIENTS

  • Prepared pie crust
  • 1/4 pound ham, cut into ½-inch dice
  • 1/4 pound swiss cheese, into ½-inch dice
  • 1-2/3 cups Darigold Heavy Cream or Half-and-Half
  • 3 eggs
  • 1/4 cup water
  • 1/2 teaspoon salt

INSTRUCTIONS

Roll pie crust out and fit into a 9-inch pie pan. Cut off excess crust, save for another use, and finish edge as desired. Place the pan on a cookie sheet. Distribute ham and cheese evenly over bottom of the crust.

Combine cream, eggs, water and salt in a medium mixing bowl; whisk to blend. Pour mixture over ham and cheese to fill just below the rim of the crust. Do not overfill.

Bake at 350°F for 30 minutes, or until custard is set and center of pie still jiggles. Cool 10 minutes before serving.

RECIPE YIELD/SERVING SIZE

Makes 8 to 10 servings.