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HAM AND CHEDDAR QUICHE

In this image taken April 22 2013 slice ham cheddar quiche for Mother's Day is shown served plate Concord N.H.

In this image taken on April 22, 2013, a slice of ham and cheddar quiche for Mother's Day is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

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MAKES 8 SERVINGS

1 prepared uncooked pie crust, room temperature

8 ounces deli-sliced ham, chopped

6 ounces (1 1/2 cups) grated Cheddar cheese

8 eggs

1/3 cup milk

1 teaspoon dried thyme

1/2 teaspoon fennel seed

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Heat the oven to 425 degrees. Coat an 11-inch tart pan with removable bottom with cooking spray. Alternatively, use a 9-inch deep dish pie pan. Set the pan on a baking sheet.

Unroll the pie crust and set it into the prepared pan. Gently push the crust into the corners and up the edges of the pan, crimping and trimming as needed.

Scatter the ham and cheese evenly over the crust.

In a medium bowl, whisk together the eggs, milk, thyme, fennel, salt and pepper. Pour the mixture over the ham and cheese. Bake for 30 minutes, or until puffed and set at the center and lightly browned at the edges. Cool slightly or completely before slicing and serving.

J. M. Hirsch, AP



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