Ham and Tomato Quiche

 

1

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

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

3

tablespoons chopped green onions (3 medium)

1

cup shredded Cheddar cheese (4 oz)

• 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.