>> Tuesday, November 9, 2010
How perfect would this be to have with some friends for a nice brunch!!!
RAQUEL'S CREAM CHEESE QUICHE
1/2 (15 ounce) package refrigerated piecrusts
1 Tbsp butter or margarine
1 (8 ounce) package cream cheese, cubed
3/4 cup milk
4 large eggs, lightly beten
1 cup finely chopped ham
1 (2 ounce)jar diced pimiento, undrained
1/4 tsp dried dillweed
1/8 tsp pepper
- Fit piecrust into a 9 inch quiche dish according to package directions; prick bottom and sides with a fork.
- Bake piecrust at 425 degrees for 12 minutes; set aside.
- Melt butter in a small saucepan over medium-high heat; add onion, and cook until tender. Add cream cheese and milk; cook over low heat, whisking until cheese melts. Gradually whisk about one-fourth of hot mixture into eggs; add to remaining hot mixture whisking constantly. Whisk in ham and remaining ingredients; pour into prepared crust.
- Bake at 350 degrees for 35-40 minutes until set.