Ham and Cheese Pie (Quiche)
Ham and Cheese Pie
1 frozen 9 inch pie shell (can use refrigerated or make your own)
Sliced Swiss cheese
Ham, thinly sliced (do not use deli ham-leftover canned ham works best)
2 eggs (fake or real)
1 carton (8oz) sour cream
Prepare shell by lightly browning in oven.
Beginning with cheese, alternate layers of cheese and ham in pie shell. Beat the eggs and sour cream together and pour over pie. Bake at 425° for 30 min. Turn off oven leaving pie in and cool for 15 min before cutting.
I have found that if you pour some of the mixture between the layers, it does better. Also put a collar around the pie to prevent the shell edge from burning before the rest is done.
This recipe is a favorite from the cookbook “300 Years of Carolina Cooking” by the Junior League of Greenville, SC published in 1970. I have used this so much the book falls naturally to the right page and kids love this, if they like Swiss cheese.