Dubliner, Ham, And Pineapple Quiche - cooking recipe

Ingredients

1 (9 inch) unbaked ready-roll pie crusts (at room temperature)
1 1/2 cups dubliner cheese (freshly shredded)
1/2 1/2 cup swiss cheese or 1/2 cup mozzarella cheese, freshly shredded
1 1/4 cups minced ham (fully cooked)
4 slices canned pineapple (cut into tidbits, blotted dry on paper towel)
1 cup half-and-half cream
4 eggs
1/2 tablespoon dried onion flakes
1 tablespoon dried chives
2 pinches cayenne pepper
1/8 teaspoon salt

Preparation

Preheat oven to 350\u00b0F.
Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
Loosely place the shredded cheeses over the pie crust.
Top the cheese with the minced ham, and the pineapple tidbits.
Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
Bake the quiche at 350F for 40-45 minutes.
Cool on a wire rack for at least 15 minutes before slicing the quiche.