Mushroom, ham, and cheese quiche

Learn how to make quiche, an easy and versatile dish that’s great for any meal. You can use left over or fresh ingredients, or a combo of both. Serve with a kale salad.

Ingredients:
Core:
• 1 pie crust (I use Pillsbury Pie Crust)
• 9 inch pie dish
• 4 large eggs
• 2 cups half and half
• Approximately 1 cup shredded cheese to cover the bottom of the dish (I prefer swiss, cheddar, or a mix)
• ½ teaspoon salt
• 1/8 teaspoon ground black pepper

Optional/Interchangeable:
• 1 cup mushrooms, sliced & cut into bit size pieces
• 1 cup cooked ham, cubed
• Sliced tomatoes
• Or whole grape or cherry tomatoes
• Fresh spinach leaves
• Frozen sweet peas
• Asparagus
• Different types of cheese
• Chopped bell peppers: red, orange, yellow
• Chopped onion
• Fresh or frozen spinach

Note: In this recipe, you can easily add or subtract the optional/interchangeable ingredients to make the quiche with your favorite flavors! Just keep the core ingredients and change any of the others as you like. For example, this could be made without meat. Or you could add different meat and vegetables based on what you have in your refrigerator.

Instructions:
• Preheat oven to 425
• Line the pie dish with the crust
• Add cheese to cover bottom of the pie dish
• Add any of the optional/interchangeable ingredients to nearly fill the pie dish (except the tomato slices)
• In a separate bowl mix the eggs, half and half, salt & pepper until well blended.
• Pour egg mixture evenly on top
• If adding sliced tomatoes, gently place them on top
• Bake uncovered for 15 minutes, and then turn oven temperature down to 325; continue baking for approximately 35-50 minutes longer. It will take closer to 50 minutes if you include mushrooms & tomatoes.
• Check the quiche after the first full 45 minutes to see how well it’s cooked. This is done by placing a clean butter knife in the center. If it comes out clean, the quiche is done. If anything is on the knife then more cooking time is needed.
• Cool to room temperature and enjoy!