Crustless Ham and Bell Pepper Quiche

Time to use up some leftover Easter Ham!

And no, it wasn't still rotting away in my fridge since April 24th! I wisely chopped and froze the delicious Easter Ham remains and tossed them in the freezer for a future Breakfast Beauty!

Now, I am a big Quiche fan. Especially the crustless kind. It is indeed one healthy meal - breakfast, lunch or dinner, and can be a vessel for all kinds of re-purposing of leftovers or fresh ingredients alike!

For this one I took what was on hand, but I have probably made more then ten or twenty different types! Usually using a meat and a vegetable plus the obvious cheese the combinations are endless!!! And it gives you a loaded protein punch with a little natural fat on the side, minus any carbs other then the ones provided by the veggies! So, why wait? Give it a shot!

Here are some other combinations that can be substituted and exchanged to your taste:

Beef and Mushroom Quiche with Cheddar and horseradish

(leftover shredded pot roast is the source here!)

Buffalo Chicken Quiche with Celery and Blue Cheese 

(leftover diced chicken breast, soaked in Frank's Buffalo Wing sauce overnight, with diced celery and crumbled Blue cheese - to die for!! )

Spring Vegetable Asparagus and Zucchini Quiche with Monterey Jack Cheese

(the veggie kind, you can skip the meat and add all sorts of tasty fresh vegetables)

Southwestern Pork Quiche with Corn, black beans and cilantro plus Pepper Jack Cheese

(leftover pulled pork roast, cumin, corn/black bean/tomato/cilantro)

Ham and Broccoli Quiche with Swiss Cheese

(Diced Ham, broccoli florets, chopped onion and grated Swiss or Gruyere Cheese)

Ham and Broccoli Quiche

Recipe 

Ham and Bell Pepper Quiche

...now the beauty of this recipe is that the ingredients following can all be adjusted to what you have on hand, and even the amounts are somewhat variable. I will give guidelines to what works best!

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5-6 large eggs

1/2 cup of cream (Heavy whipping cream ... and NO, don't skip or substitute!)

1/2 -3/4 cup of shredded Cheddar cheese 

1 small 4oz. can of green diced chilies (Latin grocery section) - optional

a dash of cayenne pepper

1/2 to 1 cup of diced colored red and green bell peppers

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Preheat oven to 350F.

Butter a 8x8 glass dish or a 8-9" pie dish.

Spread ham and diced peppers around the bottom of it.

In a separate bowl whisk eggs, cream, green chilies if using, and cayenne until mixed.

Add shredded cheese to egg mixture. 

Pour evenly over ham and peppers,

 and fold under a bit if you feel like it doesn't seep through enough.

Bake at 350 F for 35 min or until golden and top feels set and somewhat solid to the touch.

Serves 4 as a main dish, or 6 along with other breakfast or brunch food.