Sunday, April 28, 2013

Ham and Swiss Quiche

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup finely chopped, cooked ham
2 green onions, sliced
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

PREHEAT oven to 350 degrees. Sprintkle 1/2 cup cheese, ham and green onions into pie shell. Whisk together evaporated milk, eggs, flour, salt and black pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.

BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.

FOR MINI-QUICHE APPETIZERS, use 1 1/2 packages (3 crusts) refrigerated pie crusts. Grease miniature muffin pans. Unfold crust on lightly floured surface. Cut fourteen 2 1/2-inch circles from each crust. Press 1 circle of dough into bottom and up sides of each cup. Repeat with remaining crusts. Combine cheese, ham, green onions, 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk, 2 eggs (lightly beaten), 2 tablespoons flour, salt and black pepper in large bowl; mix well. Spoon mixture into crusts, filling 3/4 full. Bake in preheated 350° F. oven for 20 to 25 minutes or until crusts are golden brown. Cool slightly; lift quiche from cup with tip of knife. Serve warm or cool and freeze for later entertaining. Makes 3 1/2 dozen.


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