Ham and Swiss Quiche
Beat eggs, milk, salt, pepper, and nutmeg in large bowl. Fold in cheese and cooled sauteed ham and onion. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.
WLS portion a 1/8th wedge:
Calories 171,
fat 8 g,
carbs 5 g,
protein 20 g
This softly baked custard of eggs and cheese is the perfect texture for us at any stage. You can vary the vegetables and use any combination of meats or cheese that you like - Ham and Swiss Quiche is a favorite in my house. Leftovers heat up nicely in the microwave. Crust is optional based on who will be eating your lovely ham and cheese pie and if you can afford the carbs.
1 tablespoon butter
2 cups diced ham
1/2 cup diced onion
5 large eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 ½ cups (about 6 ounces) grated Swiss cheese (grate it fresh)
Preheat oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray. Melt the butter in a nonstick skillet and sauté the ham and onion over medium high heat until golden and the liquid released has reduced, about 6 minutes; set aside to cool.1 tablespoon butter
2 cups diced ham
1/2 cup diced onion
5 large eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 ½ cups (about 6 ounces) grated Swiss cheese (grate it fresh)
Beat eggs, milk, salt, pepper, and nutmeg in large bowl. Fold in cheese and cooled sauteed ham and onion. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 to 45 minutes. Cool slightly before cutting into wedges.
WLS portion a 1/8th wedge:
Calories 171,
fat 8 g,
carbs 5 g,
protein 20 g
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