HAM & SWISS QUICHE

Ham and Swiss Quiche

 

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.

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

BROCCOLI BACON SWISS QUICHE

Broccoli Bacon Swiss Quiche

 

We call this Broccoli Bacon Swiss PIE in my house, as my husband does not like 'Quiche' but LOVES Broccoli Bacon Swiss PIE. Real mean don't eat Quiche - they eat PIE! BY any name this dish is perfect.

1 tablespoon butter
1 small onion, chopped
4 slices bacon, diced
One 10-ounce package frozen broccoli florets, cooked and drained
4 large eggs
1/2 cup part skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 ½ cups (about 6 ounces) grated Swiss

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 onion and bacon over medium high heat until golden, about 6 minutes. Add broccoli and toss to mix; set aside to cool.

Beat eggs, ricotta, salt, pepper, and nutmeg in large bowl. Fold in cheese and cooled vegetables. 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 of 1/8th wedge:  (SERVES 4)
Calories 171,
fat 10 g,
carbs 4.5 g,
protein 15 g
Serves 4

SWISS VEGETABE BAKE

Swiss Vegetable Bake

Preparation time: 15 min 
Servings: 12
Cooking time: 45 min

Ingredients:
2 cups Swiss cheese, shredded
2 lb frozen mixed vegetables, such as broccoli, cauliflower, and carrots, thawed
1/2 tsp pepper
2 cans condensed cream of chicken soup
2/3 cup sour cream
6 oz fried onions
Cooking Directions:
Preheat oven to 350°F. Combine first 3 ingredients in a bowl. Add vegetables, 1-1/2 cup cheese and half the onions. Spoon into a 3-quart shallow baking dish. Cover and bake 40 minutes, or until vegetables are tender. Stir. Sprinkle remaining cheese and onions over vegetable mixture. Bake 5 minutes more or until onions are golden.

Nutrition Facts

Calories 190

% Calories From Fat 52.1%

Total Fat 11g

Saturated Fats 5.7g
Mono-unsaturated Fats 3.1g
Poly-unsaturated Fats 0.9g
Cholesterol 26mg
Sodium 400mg

Total Carbohydrates 15g

Dietary Fiber 3.3g
Sugar 2.9g

Protein 8.6g