Ham and Cheese Quiche---and freezer meals!

Hi all- It's been FOREVER since I posted. We had a beautiful summer here in the Midwest and I did not spend my time cooking! But alas, fall is here. And soon there will be several feet of snow on the ground. Ugh. So....time to hibernate!!!!

I came across an awesome cookbook at the grocery store the other day that I had to share with you. It's one of the Taste of Home ones, that you see at the check out line, and it's called Fall Freezer Meals. Every recipe in it looks WONDERFUL, and EASY, AND KID FRIENDLY (so far we have tried 2 and love them) and the best part is: the recipes are written so that you have one to eat, and one to freeze. It tells you how to cook it right away, as well as how to freeze the second and cook it later. I love it.

So below is the one we had last night. Another one is in the freezer for another time! I figure if I make 1-2 new recipes a week I'll have a freezer full in no time!

Ham and Cheese Quiche

2 pastry shells
2 cups diced fully cooked ham
2 cups cheddar cheese, shredded
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt (you can omit this probably with all the ham---we thought it was a bit salty with it)
1/4 teaspoon pepper

1. Line pastry shells with a double thickness of tinfoil, bake at 400 degrees for 5 minutes. Remove foil and bake for another 5 minutes.

2. Divide ham, cheese, and onion between the shells. In a bowl, wisk 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 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove 30 minutes before baking, and bake as directed.

Okay, so with 2 cups of half and half, it's not the HEALTHIEST recipe!!!!! But you could probably tweak it and make it healthier? Would milk work instead?