Sunday, July 11, 2010

Recipe #44: Ham and Mushroom Quiche

This recipe is slightly modified because I was looking for something to make for lunch with ingredients I already had, but it's still very close to the original. This made for a great lunch, but it would be a nice breakfast or dinner as well.


Olive oil spray
1/2 cup whole wheat bread crumbs (I used regular seasoned breadcrumbs)
4 oz lean deli ham, torn/cut into bite-sized pieces (about 1 cup)
1 cup sliced shiitake mushrooms (I used baby portobellos)
1 cup sliced red onion (I used white onion)
2 large eggs
4 egg whites
1/4 teaspoon ground nutmeg
Salt and pepper
1/4 cup reduced-fat shredded Cheddar cheese


Preheat oven to 400 degrees. Coat bottom and sides of a 6-inch shallow pie plate or casserole dish with olive oil spray. Sprinkle bread crumbs over bottom and sides of plate, rolling the plate to make sure the sides are covered. Gently shake the plate to evenly distribute excess crumbs across the bottom.

Place the ham, mushrooms, and onion in the pie plate. In a small bowl, lightly beat the 2 whole eggs and 4 egg whites with a fork. Add the nutmeg and salt and pepper to taste. Pour into the prepared pie plate. Press the ingredients under the eggs with a fork. Sprinkle cheese on top. Bake for 20-25 minutes.

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