I had some extra pie dough leftover from my rhubarb pie that I made yesterday for the family reunion and instead of tossing it I made this quiche for breakfast! I try to be resourceful whenever possbile. We had leftover bell peppers from the black-eyed pea salad so I threw those in the dish. My husband loves the combo of swiss cheese and ham so I tossed that in the mix as well. This is a good dish to clean out the refrigerator!
This recipe yields 8 servings:
Preheat oven to 350 degrees.
1 1/2 cup fat free half and half
1/4 cup shredded mozzarella cheese
1 -2 oz of Swiss cheese (I cubed it but should have shredded it)
3/4 cup chopped Pell peppers (I had red, orange and green)
3/4 cup chopped yellow onion
1 TB fresh chives
1/2 to 3/4 tsp freshly ground pepper
1/4 tsp kosher salt
1/2 cup diced ham
4 eggs and 1 egg white
1 tsp sriracha sauce
1 premade pie crust dough (homemade or store bought) homemade is just as easy as unwrapping the store bought)
1. Whisk together eggs, sriracha sauce, salt, pepper in medium bowl. Set aside.
2. Roll out you dough to fit a 9 inch pie dish. Place in pie pan. Add bell pepper, ham and onion on top the pastry. Mix to spread everything evenly.
3. Top with both cheeses and fresh chives. Pour liquid egg mix over top veggies and the proteins.
4. Bake on 350 degrees for 1 hour or until knief comes out clean.