ham and fresh tomato quiche

We have a great crop of tomatoes and I did an internet search for something new to put them in. We love quiche and this was savory and yummy.

My changes: I used a little skim milk instead of the half and half. I was out of parsley so I left it out. I used some onion powder instead of onions because the kids don’t eat things when they can see the onions. And I used a mexican blend shredded cheese because it was already shredded.

Ham and Fresh tomato quiche

Total Time: about 60 minutes Source: about.com

Ingredients:

• 1, 9-inch pie crust, unbaked (I just made my own)
• 6 large eggs
• 1 cup half-and-half
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• dash nutmeg
• 1/2 cup shredded Cheddar or Swiss cheese
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped ham

Preheat oven to 400° F.
Pierce unbaked pie crust several times with fork; set aside. In a mixing bowl, whisk together eggs, half-and-half, and seasonings. Sprinkle cheese, vegetables, and ham over unfilled pie crust. Pour in egg mixture. Bake at 400° for 45 to 60 minutes, or until nicely browned.
Serves 6 to 8.