Too Serious For Breakfast Quiche

Yields: 8 servings

Ingredients:

  • Plain Pie Shell
  • 6 oz Land O’Frost Smoked Ham Lunchmeat
  • ½ C chopped green onions
  • 3 eggs, beaten
  • 1 C light cream (half and half)
  • 1 tsp pepper
  • 2 dashes Tabasco
  • 1 heaping tsp garlic salt
  • 1 C sliced mushrooms
  • ½ large red bell pepper, chopped
  • ½ C fresh grated parmesan cheese
  • ½ C fresh grated Swiss cheese

Pre-heat oven to 375.

  1. Chop your lunchmeat into bite size pieces and toss it in a skillet over medium high heat; searing it like this really brings out the amazing smoky flavor of the ham.  After your ham has cooked for about 2 minutes, toss in the green onions, mushrooms and red peppers; add in your dash of Tabasco and cook stirring occasionally until the mushrooms and peppers have softened and you’re ready to dive in to the dish.  Dump the contents of your skillet into a colander and allow to cool slightly.
  2. Line your 9” pie plate with your pie shell.
  3. Beat together: eggs, cream, cheese and seasonings.
  4. Pour the ham and veggie ingredients into your pie shell and spread around; making sure to evenly cover the bottom of the pastry.
  5. Top with your egg mixture, use a whisk or wooden spoon to distribute the cheese evenly.
  6. Protect the crust by covering it with foil strips. You will remove this when there’s about 15 minutes left in your cooking time.
  7. Pop this in the oven for about 35 to 45 minutes or until the top is a golden brown and springs back when lightly pressed with your finger.