Easter has come and gone, but the ham is still stacked by the slice. While we’ll be having another round of maple glazed ham for dinner tonight, I wanted to create something else, something different to have in the fridge. Quiche is a perfect meal for any time of the day and can be made with so many different ingredients. While quiche is made with a layer of crust on the bottom, I decided to make a lighter version.
Crustless Ham, Pepper and Cheese Quiche
- 1 cup precooked ham, diced
- 1 cup bell pepper, diced (I used a yellow pepper)
- 1 can fat free evaporated milk
- 3 large eggs
- 1 1/2 cups shredded part skim mozzarella cheese
- salt and pepper
- dried oregano
- whole wheat bread crumbs
- olive oil
Preheat oven to 350° F. Oil your quiche/tart pan with olive oil. Sprinkle bottom of pan with bread crumbs, enough to lightly cover the bottom. Sprinkle ham and pepper over bottom. In a medium bowl, whisk together evaporated milk, eggs, and salt, pepper and oregano to season. Pour over ham and pepper mixture. Sprinkle cheese on top. Bake for 45-55 minutes or until middle of quiche is firm and color is golden brown.
Oddly enough, the taste reminds me of pizza. Weird, I know. But it’s tasty and a light bite after a big holiday weekend! Enjoy!