Ham And Tomato Quiche

Name: Ham And Tomato Quiche
Ingredients: 1 refrigerated pie crust, softened as directed on box (from 15-oz. box); 3 eggs; 3/4 cup milk; 2 tablespoons all-purpose flour; 1/4 cup grated parmesan cheese; 1 cup finely chopped cooked ham (about 6 oz.); 1 medium tomatoes, cut in half, seeded and cut into thin strips; 3 tablespoons chopped green onions; 1 cup shredded cheddar cheese (4 oz.)

9 ingredients

5 steps

Ingredients

1 refrigerated pie crust, softened as directed on box (from 15-oz. box)
3 eggs
3/4 cup milk
2 tablespoons all-purpose flour
1/4 cup grated parmesan cheese
1 cup finely chopped cooked ham (about 6 oz.)
1 medium tomatoes, cut in half, seeded and cut into thin strips
3 tablespoons chopped green onions
1 cup shredded cheddar cheese (4 oz.)

Directions

1

Heat oven to 400.
2

Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie. Do not prick crust. Bake 8 to 10 minutes or just until edge begins to brown (if crust puffs up in center, gently push down with back of wooden spoon).
3

Meanwhile, in medium bowl, beat eggs, milk, flour and Parmesan cheese with wire whisk until well blended.
4

Layer ham, tomato, onions and Cheddar cheese in partially baked crust. Pour egg mixture over layers.
5

Cover crust edge with strips of foil to prevent excessive browning; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.