Ham 'n Cheese Quiche

2 Pastry Shells (9 inch)

2 c diced fully cooked ham

2 c (8 oz) shredded charp cheddar cheese

2 tsp dried minced onion

4 eggs

2 cups half-and-half cream

1/2 tsp salt

1/4 tsp pepper

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer.

Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 2 quiches (6 servings each).

To use frozen quicke: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.