Measurements and Ingredients
3qty 10-inch-deep-dish frozen pie shells
12 large eggs
2 Tbsp mustard or Dijon mustard
2½ cups of heavy cream
1½ cup small curd cottage cheese
1/4 tsp each of basil, pepper and salt
5 Tbsp grated parmesan cheese
8-oz package of pre-cooked minced ham
2 cups shredded cheddar or swiss
In a large mixing bowl, hand-whisk all ingredients to mix well [you can mix & set overnight in refrigerator [Quiche will hold in the refrigerator for up to a week]. Let frozen pie crusts thaw in the refrigerator overnight.
Pre-heat oven to 350 degrees. Bake for about 50 minutes. Crust should be golden brown and eggs should be fully set. See if center springs back with your finger. Remove from oven and rest for 10 minutes [Quiche will firm up & cut easier after resting. Cut into 6 or 7 pieces and sprinkle top lightly with shredded cheese.
Tips and variations– You can make a Gluten Free crust less quiche. Spray any glass pie dish OR cupcake pan with non-stick spray and fill 2/3 full with mixture. Voila a gluten-free version! These hold for days and make a wonderful quick breakfast on the go. Leftover quiche can be re-heated at 275 degrees for 30 minutes or until hot in the center. This recipe makes 3 because uncooked Quiche mixture can be frozen raw so you can keep them on hand and thaw as needed for future use.