Ham and Tomato Quiche

Enjoy this cheesy ham and tomato quiche baked with Pillsbury® refrigerated pie crusts - ready in just an hour! MORE+ LESS-

By Pillsbury Kitchens

December 1, 2010

box Pillsbury™ refrigerated pie crusts, softened as directed on package

eggs

3/4

cup milk

tablespoons all-purpose flour

1/4

cup grated Parmesan cheese

cup finely chopped cooked ham (about 6 oz)

medium tomato, cut in half, seeded and cut into thin strips

tablespoons chopped green onions (3 medium)

cup shredded Cheddar cheese (4 oz)

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1

Heat oven to 400°F. 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).
2

Meanwhile, in medium bowl, beat eggs, milk, flour and Parmesan cheese with wire whisk until well blended.
3

Layer ham, tomato, onions and Cheddar cheese in partially baked crust. Pour egg mixture over layers.
4

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.