Ingredient: refrigerated pie pastry

Ham & Cheese Quiche

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 Ham & Cheese Quiche
A really tasty quiche!
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Rating: 0
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Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Allow crust to sit util soft enough to work. Spread in 9" pie or quiche pan.
  2. In a skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat; cool. (I don't usually cool much, not sure how important that is.)
  3. Preheat oven to 375F. Sprinkle 1/2 of the cheese over the crust. Top with onion, then ham. SPrinkle with remaining cheese.
  4. Whisk together eggs, egg yolks, half & half, cream, salt, cayenne pepper, and nutmeg. POur egg mixture over ham and cheese.
  5. Bake quiche until golden brown and custard is set, 35 to 45 minutes. Lert rest 5 minutes.
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Nutrition Facts
Ham & Cheese Quiche
Amount Per Serving
Calories 340 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 166mg 55%
Sodium 587mg 24%
Potassium 52mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 0.2g 1%
Sugars 2g
Protein 13g 26%
Vitamin A 15%
Vitamin C 2%
Calcium 23%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Potpie Recipe

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 Chicken Potpie Recipe
Test Kitchen Tips Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
Votes: 1
Rating: 3
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Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 5 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  5. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).
Recipe Notes

Nutritional Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

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Nutrition Facts
Chicken Potpie Recipe
Amount Per Serving
Calories 484 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 52mg 17%
Sodium 1034mg 43%
Potassium 449mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 94%
Vitamin C 18%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.