Dubliner, Ham, and Pineapple Quiche
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.
INGREDIENTS
Nutrition- 1(9 inch) unbaked ready-roll pie crusts (at room temperature)
- 1 1⁄2
- 1⁄2
- 1 1⁄4
- 4slices canned pineapple (cut into tidbits, blotted dry on paper towel)
- 1
- 4
- 1⁄2tablespoon dried onion flakes
- 1tablespoon dried chives
- 2pinches cayenne pepper
- 1⁄8teaspoon salt
DIRECTIONS
- Preheat oven to 350°F.
- Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
- Loosely place the shredded cheeses over the pie crust.
- Top the cheese with the minced ham, and the pineapple tidbits.
- Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
- Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
- Bake the quiche at 350F for 40-45 minutes.
- Cool on a wire rack for at least 15 minutes before slicing the quiche.