Ham & Veggie Quiche

     Hello!  It's Recipe Tuesday and today's recipe for quiche was inspired by a recipe in a Daisy Sour Cream ad.  This light and fluffy dish is packed with vegetables and easy to make on a weeknight.  If you're a mushroom fan go ahead and add a 1/2 cup to the skillet, they make a great addition. Vegetarian?  Switch the ham and Swiss for broccoli and cheddar, the possibilities are endless!

     Opting for a healthier version of this dish, I chose to use Egg Beaters rather eggs and low-fat Swiss cheese.  I also used refridgerated pie crust and did have an issue with the crust sliding down the side of the pie plate during the pre-bake.  It did't look as pretty as I'd like so I stongly recommend using a frozen crust.   

Ham & Veggie Quiche

• 9" unbaked pie crust (I recommend frozen)
• Small onion, finely chopped
• Small green pepper, finely diced
• 1 1/2 slices of ham, diced
• 3 large eggs (3/4 cup Egg Beaters)
• 1 1/2 cups Swiss cheese
• Salt & pepper to taste

1.  Poke holes on the inside of the pie crust with fork.  Preheat oven and bake crust according to manufacturers directions.

2. Reduce oven to 350.  Saute onions and peppers in skillet until onions are translucent, 7-9 minutes.  Add ham and continue to cook until ham is heated through.

3. Combine eggs, 1 cup cheese and vegetable mixture in large bowl.  Pour mixture into pie crust, top with remaining cheese.  Bake 40 minutes or until center is set and cheese is golden brown.  Let stand 20 minutes before cutting.  Enjoy!