Ham & Pea Crustless Quiche

I have always loved ham and peas together—the salty and sweet.  Last night, when I was searching through my ingredients, trying to decide what to make for dinner, the idea of including this combination in a Quiche came to mind.  It turned out better than I had hoped!  I used aged white cheddar, but this dish would also be delicious with Swiss cheese, too.  Serve it for breakfast, or for a light lunch or dinner with a side of sautéed or roasted vegetables, or a mixed greens salad.

 

8 extra-large eggs

1/3 cup milk

1/2 tsp salt

1/2 tsp freshly ground black pepper

8 dashes hot sauce such as Tabasco, or to taste

1 shallot or 1-2 medium yellow onion, finely diced

1 tsp olive oil

1 cup ham, cut into 1/4-inch dice

1/2 cup frozen sweet peas

1 1/2 cups freshly shredded white cheddar or Swiss cheese, divided

 

1. Pre-heat the oven to 375 degrees.

2. Lightly grease a pie plate with cooking spray or butter.

3. Sauté the shallot or onion in a small sauté pan until just softene, about 3-5 minutes.  Allow it to cool for a few minutes.

4. Whisk together the eggs, milk, salt, pepper, and hot sauce.

5. Stir 1 cup of the shredded cheese into the egg mixture, then the sautéed shallot (or onion), followed by the ham and peas.

6. Pour the mixture into the prepared pie plate.  Make sure the ham and peas are distributed evenly throughout the mixture.  Sprinkle the remaining cheese on top of the egg mixture.

7.  Bake the quiche for 35-40 minutes, or until the center of the quiche is set.

8.  After removing the quiche from the oven, allow it to cool for a few minutes before serving.

Serves 4-6

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