Raquel's Cream Cheese Quiche

>> Tuesday, November 9, 2010

How perfect would this be to have with some friends for a nice brunch!!!

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.


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