Perfectly Perfect Quiche

Perfectly Perfect Quiche

3 cups shredded cheddar cheese
2 tablespoons & 2 teaspoons all-purpose flour
1 cup cooked ham, diced
6 eggs
2 cups milk
1/3 teaspoon salt
2 (9”) unbaked pie crusts

In a medium bowl, toss the flour with the grated cheese. Sprinkle mixture into the two unbaked pie crusts. On top of the cheese, sprinkle ham over each of the pies. In a medium bowl, combine eggs and milk. Add salt & pepper then beat until smooth. Pour the mixture over each of the quiches. Bake one of the quiches at 400 degrees for forty minutes or until filling is set & the crust is golden brown.

Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.
Each quiche serves eight.

Serve the quiche with a tossed garden salad & orange juice.

Amy’s Tips:

This quiche is the perfect new mommy meal, for potlucks, or to welcome a new neighbor. Keep one of these on hand for any last minute guests and it will always go over well.

Don’t feel limited by my list of ingredients, you can fill your quiche with any variety of your favorite ingredients- mushrooms, spinach, tomatoes, green peppers….whatever suits your fancy! These are a great way to use up those little baggies of extra ingredients you might have on hand. You can also chop up extra pizza toppings (if you make pizza one week) and have them ready to go to prepare the quiche for the next day.
If you have leftover quiche and don’t think it will get eaten, wrap it in individual slices for your hubby to take to work in the morning or for a quick breakfast before taking the kiddos to school. Just lay the piece of quiche in the refrigerator, the night before, to unthaw and zap it in the microwave for a yummy breakfast.

3 Responses to “Perfectly Perfect Quiche”

  1. Jenn @ Frugal Upstate — May 14, 2007 @ 10:50 am

    I love quiche in the summer because it can be made ahead of time and eaten cold or reheated (bake it late at night when the house cools down the day before and you don’t have to heat up the whole house just to make dinner the next day)-but you can make a quiche with only 3 eggs and save some money and calories. Just use the recipe from the Tightwad Gazette :)

  2. Amy Clark — May 14, 2007 @ 10:54 am

    Thanks for the great tips! This is actually for two quiches. One you can make now and one you can freeze for later. I love quiche too and it makes a great cheap thing to make for potlucks!

    Thanks so much, Jenn!

  3. Jennifer — May 26, 2007 @ 5:34 am

    Just wondering – when you cook the second quiche (the frozen one) do you have to thaw it first? OR can you pop it in frozen?

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