Philly Brunch Quiche Recipe
Ingredients
Pastry for 1-crust 10-inch pie
1 8-ounce package Cream Cheese, cubed
1 cup milk
4 eggs, beaten
1/4 cup chopped onion
1 tablespoon Margarine
1 cup finely chopped ham
1/4 cup chopped pimento
1/4 teaspoon dill weed
Dash of pepper
Directions
On lightly floured surface, roll pastry to 12-inch circle.
Place in 10-inch pie plate.
Turn under edge; flute.
Prick bottom and sides of pastry with fork.
Bake at 400°, 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in margarine.
Add onions and remaining ingredients to cream cheese mixture; mix well.
Pour into pastry shell.
Bake at 350°, 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.
Place in 10-inch pie plate.
Turn under edge; flute.
Prick bottom and sides of pastry with fork.
Bake at 400°, 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in margarine.
Add onions and remaining ingredients to cream cheese mixture; mix well.
Pour into pastry shell.
Bake at 350°, 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.
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