Time
0 min
Serving
8 persons
Calories
260
This make-ahead quiche recipe is one of my all-time favorites! It can be frozen and baked later. My mother, who got this recipe from her friend Betty, used to make mass quantities and take them out whenever she needed one for an easy meal or hors d'oeuvre. She made it with light cream instead of milk.
Ingredients
- ½ cups shredded Swiss cheese: 1 piece
- all-purpose flour: 4 tsp
- unbaked pie crust, frozen: 1 piece (9 inch)
- ham: 0.5 cup (diced, cooked)
- eggs: 3 piece
- milk: 1 cup
- salt: 0.25 tsp
- ground dry mustard: 0.25 tsp
- fresh parsley: 2 Tbsp (chopped)
- pimento peppers: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C.)
-
Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
-
Combine eggs, milk, salt, and dry mustard in a medium bowl. Beat until smooth and pour over cheese and ham.
-
Place foil around the edges of the crust to protect it from burning.
-
Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
-
Garnish with parsley and pimento peppers before serving. chibi chef
