Makes 2 quiche. Each quiche serves 6.
2 pie shells (9 inch)
2 cups diced ham
2 cups grated cheddar cheese
2 tsp. minced onion (I like to use green onion)
2 cups half&half (I sometimes use evaporated milk)
1/2 tsp. salt
1/4 tsp. pepper
Line unpricked pastry shells with foil. Bake 5 minutes at 400 degrees.
Remove foil and bake 5 minutes longer.
Divide ham, cheese, and onion between shells.
In bowl, whisk eggs, cream, salt, and pepper. Divide between both shells.
If freezing, wrap in foil and freeze.
To bake, thaw in fridge or bake freshly made quiche immediately in a 400 degree oven for 33-40 minutes.
Let stand 5-10 minutes before slicing.