Christmas Quiche

Ham Quiche

2 Pillsbury All Ready Pie Crusts
6 individual pie pans
1 - 1/2 cups cooked, diced ham
1 - 1/2 cups shredded sharp cheddar cheese
8 eggs
about 1/2 red bell pepper, chopped and sauteéd until tender
2 cups 1/2 & 1/2
1 tsp salt
1 tsp pepper
1 -1/2 tbsp dried dill
3/4 of a 10 oz pkg frozen spinach, thawed and squeezed dry

1. Line pans with pie crust, trim with a scissor, then leave enough to crimp the edges. (1 crust fills 3 pans, with leftover pastry for cutouts).

2.Layer with ham, cheese, and bell pepper. Beat eggs with a whisk and add 1/2 & 1/2, spinach, and seasonings. Pour over ingredients in pie shell.

3. Make cutouts with leftover pastry and place on top of each quiche. Brush cutouts with beaten egg.

4. Bake at 350° for 25 minutes or until firm.

Yield: 6 individual quiches. I actually had some of the egg mixture left. You could make a couple more if you had enough of the other ingredients.


Line pie pans with pastry:

Trim and crimp the edges. Place diced ham in first:

Then layer with cheese and bell pepper:

Pour egg mixture over the ham and cheese. Place cut outs on top:



Bake at 350° for about 25 minutes until firm.

Serve with soup, salad, or all by itself! It is also great to serve for breakfast. I served it for a Christmas lunch that I had with some wonderful friends.