Ham and Cheese Quiche from Vicki Delany

Many Canadian families have a ham for Easter dinner.  We will be in my house this year.  A big ham usually means a meaty bone to make bean soup with after, as well as plenty of leftovers.  This is a nice way to use up some of that delicious cooked ham.  But not too much, you want lots for sandwiches too.

I used a pre-made pastry here, but of course you can make your own. 

Ham and Cheese Quiche

Ingredients

1 (9 inch) refrigerated pie pastry

1 cup grated Cheddar cheese

½ cup grated Swiss cheese

2 tablespoons all-purpose flour

½ cup diced cooked ham

2 tablespoons honey mustard

1 ¼ cups half-and-half

5 eggs, beaten

¼ cup chopped green onions

¼ teaspoon salt

Directions

Preheat the oven to 400 degrees F

Press pastry into the bottom of a 9-inch pie plate.

Bake pastry for 5 minutes. Poke holes into the pastry with a fork and continue cooking until lightly browned, about 5 minutes more.

Remove crust from the oven, and reduce the oven temperature to 350 degrees F

Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over warm crust.

Mix ham and honey mustard together in a bowl; spoon over cheese mixture.

Mix half-and-half, eggs, green onions, remaining 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over ham layer; top with remaining ½ cup of Cheddar cheese.

Bake for 40 to 50 minutes until set in the center. Cool for 10 minutes before cutting.

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