Delectable Green Pepper, Ham, & Tomato Quiche *

pepper-ham-quiche2 pepper-ham-quiche1

 

I made this recipe for my favorite quiche. ¬†So, if you’re going to steal any recipes on my site without referencing my site name, please don’t steal this one. ūüôā ¬†To me this quiche is near perfection and I don’t think I’ll make any new quiche after this! ¬†Slice into servings and freeze remainder in aluminum foil, if desired!

INGREDIENTS:

  • Pre-made pie crust, thawed at room temp for 15 minutes, or your own homemade pie crust
  • 1-2 tsp. extra virgin olive oil
  • 1 green (or any colored) bell pepper, top removed, seeded/membranes removed, diced**
  • 1 stalk green onion, root end removed, finely chopped**
  • 1/2 cup half and half, regular fat (or if you desire, low fat, but it’ll affect the flavor)
  • 5 large eggs, lightly beaten
  • coarse salt
  • 1 c. mixed shredded cheese (your favorite cheese is great here: swiss, mozzarella, cheddar, Parmesan, etc)
  • 6 slices deli honey ham, chopped into bite sized pieces (or your favorite ham steak, chopped)
  • 10-12 cherry tomatoes, halved**

**Known IC irritant, please tread carefully!  Please omit it, if you know it bothers you. Choose the correct colored pepper, some are irritating, some are not.  

DIRECTIONS:

  1. Preheat your oven to 350* F and place your oven rack on the middle position of the oven.
  2. Begin by placing de-thawed pie crust in your pie pan, forming around edges and sides snugly.
  3. Heat your olive oil in a skillet over medium heat until it gets shimmery and warm.  Carefully put your chopped green peppers and green onion in oil and saute until pepper pieces are lightly browned, about 5 minutes.  Remove from heat and set aside.
  4. Crack 5 eggs into a large Pyrex or bowl, making sure not to get any eggshell in bowl.  Add 1/2 cup half-and-half, and coarse salt to taste; whisk until thoroughly mixed.
  5. It’s time to assemble your quiche: sprinkle 1/2 your green pepper/onion mixture onto dough in pie plate. ¬†Sprinkle 1/3 of the cheese. Sprinkle 1/2 your ham.
  6.  Rewhisk your egg/half and half mixture if it has separated and pour on top of quiche.
  7. Layer additional cheese, ham, and green pepper/onion mixture until it’s all used up. You can’t go wrong here.
  8. Top with halved cherry tomatoes, cut side down, so they are sticking out of quiche.
  9. Cover edges of pie plate with foil or a silicone pie guard, like I have.
  10. Bake approximately 35-38 minutes depending on your oven, until the top is lightly golden brown and a toothpick inserted into center comes out mostly clean.
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