Ingredients

The following ingredients have 4 Servings
  • 8-10 large white button mushrooms (cleaned and sliced)
  • 1 cup of bell pepper (minced ( I used red and yellow))
  • 1/4 cup red onion (minced)
  • 1 tablespoon minced garlic
  • 1/2 cup chopped ham
  • 5 large eggs
  • 1 cup milk
  • 1 teaspoon dried basil
  • 1/4 cup Parmesan cheese (grated)
  • salt and pepper
  • 1 Cup Shredded mozzarella

Instruction

  • Preheat the oven to 350ºF.
  • Add the mushrooms,, onions and peppers to a large skillet along with a splash of cooking oil).
  • Sauté the vegetables until they are all softened. Add in the garlic and fry for two minutes until browned and fragrant.
  • Add in the ham and mix in.
  • Coat a 9-inch pie dish with non-stick spray. Place the ham and vegetable mixture into the bottom of the pie plate in an even layer.
  • In a medium bowl, whisk together the eggs, milk, basil and Parmesan. Add a bit of pepper at this point ( I would add salt later to taste as the ham is salty!)
  • Pour the egg mixture over the vegetables and ham in the pie dish. Top with the shredded mozzarella.
  • If wanted, you can place the pie dish on a baking sheet to make moving it in and out of the oven easier.
  • Bake the crustless quiche for 45-55 minutes, until the interior reaches at least 165 °F and the top is golden brown (all ovens and times may vary).
  • Cut into six pie slices and serve.