Ham and Cheese quiche

2 pie crusts
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
5-6 eggs (original recipe calls for 4...but the quiche fell apart)
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper

1. line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
2.Layer cheese, ham and onions in the 2 shells (1 cup each cheese and ham, 1 tsp each onion). In a bowl whisk eggs, cram salt and pepper (in hindsight I feel the ham and cheese added plenty of salt...leave out the extra salt). Pour egg mixture into shells.
3. Cover and freeze one quiche for up to 3 months. Cover edges of the remaining quiche with foil. Bake at 400 degrees for 40 minutes or until a knife inserted near the center comes clean. Let stand for 5-10 mintues before cutting.
4. To use frozen quicke: completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.