Philly Brunch Quiche
|Pastry||1 (For 1 Crust 10 Inch Pie)|
|Cream cheese||8 Ounce, cubed (1 Package)|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped ham||1 Cup (16 tbs)|
|Chopped pimento||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄4 Teaspoon|
On lightly floured surface, roll pastry to 12-inch circle.
Place in 10-inch pie plate.
Turn under edge; flute.
Prick bottom and sides of pastry with fork.
Bake at 400°, 12 to 15 minutes or until pastry is lightly browned.
Combine cream cheese and milk in saucepan; stir over low heat until smooth.
Gradually add cream cheese mixture to eggs, mixing until well blended.
Saute onions in margarine.
Add onions and remaining ingredients to cream cheese mixture; mix well.
Pour into pastry shell.
Bake at 350°, 35 to 40 minutes or until set.
Garnish with ham slices and fresh dill, if desired.