Baked Potato Quiche
1 store-bought pie dough
¾ cup Crystal heavy cream
1½ cups ham, diced
1½ cups russet potatoes, ½ inch dice and steamed until fork tender
1½ cups cheddar cheese, grated
1 TBS green onion, diced
¼ cup Crystal sour cream
- Preheat oven to 375°F.
- Roll pie dough out to 1/4 inch thick and 12 inches round. Line a 9 inch pie dish with dough and crimp the edges. Blind bake crust about 20 minutes, until it just begins to brown.
- In a large bowl, combine eggs and cream until well blended; season lightly with salt and pepper. Add ham, potatoes and cheese and season lightly with salt and pepper. Pour mixture into crust and bake 40-45 minutes, until egg is just set.
- Garnish with sour cream and additional green onions.