Ham, Potato and Rosemary Quiche

• 15 each eggs
• 2 qt. whipping cream
• 1-1/4 qt. potatoes, cooked, chopped
• 1-1/4 qt. Swiss cheese, shredded
• 2-1/2 cups OSCAR MAYER Ham Bulk Water Added, finely chopped
• 5 tsp. dry mustard
• 1-1/2 to 3 Tbsp. dried rosemary leaves
• - salt
• - black pepper
• 5 each unbaked 9-inch pastry shells

1. Beat eggs and cream in large bowl until well blended.
2. Add potatoes, cheese, ham, rosemary and mustard; mix well.
3. Season with salt and pepper to taste.
4. Pour 4-1/4 cups egg mixture into each pastry shell.
5. Bake at 350F for 40 to 45 minutes or until egg mixture is set.

eggs, whipping cream, potatoes, swiss cheese, ham, dry mustard, rosemary, salt, black pepper, pastry shells

Taken from www.kraftrecipes.com/recipes/ham-potato-rosemary-quiche-97087.aspx (may not work)