Ham 'n' Cheese Quiche

1 pastry shells (9 inches)
1 cups diced fully cooked ham
1 cups shredded sharp cheddar cheese
1 teaspoons dried minced onion
2 eggs
1 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. (Use pie weights or pierce with fork before baking for the second 5 minutes)

Place ham, cheese and onion in the pastry crust. In a bowl, whisk eggs, cream, salt and pepper. Pour into ham mixture. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.