Ham, Potato and Rosemary Quiche

Ham, Potato and Rosemary Quiche
40 servings


Ingredients Weights Measures
eggs lb. 15 each
whipping cream 3 lb. + 12 oz. 2 qt.
potatoes, cooked, chopped 1 lb. + 8 oz. 1-1/4 qt.
Swiss cheese, shredded 1 lb. + 4 oz. 1-1/4 qt.
OSCAR MAYER Ham Bulk Water Added, finely chopped 12 oz. 2-1/2 cups
dry mustard - 5 tsp.
dried rosemary leaves - 1-1/2 to 3 Tbsp.
salt - -
black pepper - -
unbaked 9-inch pastry shells - 5 each


BEAT eggs and cream in large bowl until well blended. Add potatoes, cheese, ham, rosemary and mustard; mix well. Season with salt and pepper to taste.

POUR 4-1/4 cups egg mixture into each pastry shell.

BAKE at 350°F for 40 to 45 minutes or until egg mixture is set.

Kraft Kitchens Tips

Potatoes, cheese, ham and seasonings can be mixed the day ahead. Cover and refrigerate until ready to use. Add eggs and cream to potato mixture just before pouring into pie shells. Bake as directed.
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