Quiche

Ingredients

• 1 Ready‑Made Pie Crust (9‑inch, thawed)
• 1 cup Diced Ham (pre‑diced cooked ham)
• 1 cup Red Bell Pepper (seeded and diced)
• 1 cup White Mushrooms (cleaned and sliced)
• 1/2 cup Shredded Gouda Cheese (shredded)
• 1/2 cup Shredded Cheddar Cheese (shredded)
• 1 cup Heavy Whipping Cream (can substitute half‑and‑half or whole milk for a lighter custard)
• 6 Large Eggs (room temperature)
• 1 tablespoon Salt (kosher or table salt)
• 1/2 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the crust and fillings.

   Time: PT10M

   Temperature: 350°F

2. Prepare the Crust

   Unroll the ready‑made pie crust, gently press it into the 9‑inch pie pan, and trim any excess. Poke a few holes in the bottom with a fork.

   Time: PT5M

3. Dice and Shred Fillings

   Dice the ham, red bell pepper, and slice the mushrooms. Shred Gouda and cheddar cheeses. Set each ingredient in separate bowls.

   Time: PT15M

4. Make the Custard

   In a mixing bowl, whisk together 6 eggs, 1 cup heavy whipping cream, 1 tablespoon salt, and ½ teaspoon black pepper until smooth and slightly frothy.

   Time: PT5M

5. Layer the Fillings

   Evenly scatter the diced ham, red bell pepper, and mushrooms over the crust. Sprinkle half of the Gouda and cheddar, then pour half of the custard. Add the remaining cheese and pour the rest of the custard, ensuring the mixture reaches about three‑quarters of the pan’s height.

   Time: PT10M

6. Bake the Quiche

   Place the pan in the preheated oven and bake for 35 minutes, or until the center is set and the top is lightly golden.

   Time: PT35M

   Temperature: 350°F

7. Rest and Serve

   Remove the quiche from the oven, let it rest for 10 minutes before slicing. This allows the custard to finish setting and makes slicing cleaner.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

1 g