Raquel's Cream Cheese Quiche

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.