Dubliner, Ham, and Pineapple Quiche

Submitted by KerfuffleUponWincle

"Dubliner cheese is my all time favorite cheese! It is aged for 12 months, has elements of a mature cheddar, sweet nutty tones of a Swiss, and the piquant bite of aged Parmesan. The pineapple tidbits in this quiche give it a subtle sweetness."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 (9 inch) unbaked ready-roll pie crusts (at room temperature)
• 1 1⁄2 cups dubliner cheese (freshly shredded)
• 1⁄2 1/2 cup swiss cheese or 1/2 cup mozzarella cheese, freshly shredded
• 1 1⁄4 cups minced ham (fully cooked)
• 4 slices canned pineapple (cut into tidbits, blotted dry on paper towel)
• 1 cup half-and-half cream
• 4 eggs
• 1⁄2 tablespoon dried onion flakes
• 1 tablespoon dried chives
• 2 pinches cayenne pepper
• 1⁄8 teaspoon salt

directions

1. Preheat oven to 350°F.
2. Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
3. Loosely place the shredded cheeses over the pie crust.
4. Top the cheese with the minced ham, and the pineapple tidbits.
5. Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
6. Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
7. Bake the quiche at 350F for 40-45 minutes.
8. Cool on a wire rack for at least 15 minutes before slicing the quiche.