Quiche, Ham 'n' Cheese



1. Preheat oven to 400°F.

2. Unroll pastry sheets into two 9-in. pie plates; flute edges. Line unpricked pastry shells with a double thickness of heavy-duty foil.

3. Fill with pie weights, dried beans or uncooked rice.

4. Bake 10-12 minutes or until light golden brown.

5. Remove foil and weights; bake 3-5 minutes longer or until bottom is golden brown.

6. Cool on wire racks.

7. Divide ham, cheese and onion between shells.

8. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into shells.

9. Cover edges loosely with foil.

10. Bake 35-40 minutes or until a knife inserted near the center comes out clean.

11. Let stand 5-10 minutes before cutting.

Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.