Quiche With Ham & Cheese

  Quiche is my favourite way to use leftover ham from Easter, Thanksgiving, and Christmas. I cut the ham in chunks and freeze it.  You can make a pie crust or use a frozen one like I do.  If your crust is frozen, be sure to thaw it first. Cooking it from frozen will make your quiche soggy. Some people use evaporated milk in their quiche but I don’t like the taste of that. Milk works just fine. Use what you have. You can use Swiss cheese in this recipe to change it up a bit.  Quiche With Ham and Cheese Makes 1 quiche Ingredients 1 deep dish pie shell, thawed 6 eggs 1/3 cup milk Green onions, chopped  Salt Pepper Leftover ham 1/2 cup shredded sharp cheddar Directions Preheat the oven to 375F Beat together the eggs, milk, onions, salt, and pepper. Pour over the cheese.  Sprinkle the ham and cheese on top.  Bake for 30-40 minutes until the centre is firm.  Cover the edges of the crust with foil if they start to get too dark.  Sometimes they leak, so be sure to bake on some foil or a baking sheet.