My Foolproof Quiche Recipe

During COVID I wanted to focus on health and wellness! During this time I realized just how important breakfast was and like my mom always said "Breakfast is the most important meal of the day!" I made a healthy balanced breakfast quiche that includes healthy carbs, fats, just enough dairy and the perfect amount of protein. Try it out and thank me later!

INSTRUCTIONS

• Preheat oven to 375 degrees F. Place unwrapped frozen pie crust on a baking sheet and bake for 10 minutes. Remove and allow to cool slightly.

• Melt the butter in a nonstick pan over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

• Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, Italian seasoning, and salt and pepper to taste.

• Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic.

• Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.

• Serve warm with optional garnishes as desired.

INGREDIENTS

• 1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

• 1 tablespoon butter

• 1/2 medium yellow onion, diced

• 1 teaspoon minced garlic

• 4 large eggs

• 1 cup half-and-half

• 1/2 teaspoon Italian seasoning

• Fine sea salt and freshly cracked pepper

• 1 and 1/2 cups diced/cubed cooked ham (leftover holiday ham or store-bought)

• 1 cup Swiss cheese, freshly grated

• 1 cup Cheddar cheese, freshly grated

• Optional garnish: chopped chives, cooked and chopped bacon