Cream Cheese Quiche

If You Can’t Stand The Heat…

Who: Pleasant Hill 4th of July Committee and Fire Department
Cost: $13 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 72
Send checks to: Jessica Vetter, RR1 Box 169, Hamburg, IL 62045

Cream Cheese Quiche

Course Entrée
Cuisine French


  • 1/2 15 oz. package Refrigerated pie crust
  • 1 Tablespoon butter
  • 1/4 Cup Yellow onion chopped
  • 1 8 oz. package Cream cheese cubed
  • 3/4 Cup milk
  • 4 Large eggs
  • 1 Cup Ham finely chopped
  • 1 2 oz. jar Pimiento drained
  • 1/4 Teaspoon dry Dillweed
  • 1/8 Teaspoon pepper


  • Fit pie crust into a 9-inch quiche dish. Prick bottom and sides with a fork. Bake crust at 450 degrees for 12 minutes. Set aside. Melt butter in a small pan over medium heat, add onion and saute until tender. Add cream cheese and milk. Cook on low, whisking until cheese melts. In a separate bowl, whisk eggs, gently. Gradually add 1/4 of hot mixture into eggs to temper, then add egg mixture into the hot mixture, whisking constantly. Add in ham and remaining ingredients. Pour into prepared crust. Bake at 350 degrees for 35 minutes.