ham & swiss quiche

another easy peasy recipe...tastes wonderful, but you won't be pulling your hair out...in all fairness, i must advise that parts of this i found when i was looking for ham and swiss quiche recipes, and parts of this were me going, "i'm so not doing that...i'm putting *this* in instead..." but it's yumminess, so don't fear... :)

ingredients:

-9" uncooked frozen pie shell
-1 cup half and half
-4 eggs, beaten
-1 tablespoon dijon mustard
-1/8 teaspoon white pepper
-1 cup cubed cooked ham
-1 cup shredded swiss cheese
-1 cup chopped onions (the grocery store down the street sells bagged, frozen chopped onions...this is the best thing ever as far as i am concerned, because as long as i've got a bag of these, i'm never out of onions and? i don't hafta chop 'em. *le sigh* check into it at your store...near the frozen veggies!!)
-2 tablespoons grated parmesan

preheat oven to 350. mix half and half, eggs, mustard, pepper and beat until combined.

put the ham, cheese and onions in the bottom of the pie crust...you're also going to want to make sure your pie crust is on a cookie sheet. some folks might think that's just common sense, but meh...you get to cookin', you forget stuff. so...there's my PSA for the day... :)

pour the egg mixture over the other good stuff, and sprinkle the top with parmesan cheese. i forgot the parmesan the last time i made this and, just for the record? still way yummy.

bake at 350 for 40-50 minutes, until crust is golden and filling is set. an easy way to check for the "doneness" of the filling is to take a clean toothpick and slide it into the center, all the way to the pie plate...if it comes back clean, you're good to go. if not, a few more minutes in the oven are needed.

when i cook this, it usually swells up, kind of like a souffle only not quite as poofy. also, you've got melted swiss in there, which is about the temperature of a thousand burning suns. so...when you take it out of the oven, everyone is going to love you so much more if you let it sit for about half an hour or so. it will still be piping hot, but 999 of those suns will have backed it down a few notches for ya.

enjoy!! :)