Western Omelet Quiche

Easter 2019

https://www.melissassouthernstylekitchen.com/western-omelet-quiche/

Ingredients

• 1 9 inch deep dish pie shell
• 4 green onion thinly sliced
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• 2 Tbsp butter
• 4 oz smoked ham chopped and divided
• 1 1/2 cup colby jack or cheddar cheesedivided
• 1 cup heavy cream
• 6 large eggs
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground mustard

Instructions

• Preheat the oven to 375°F. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes. Set aside.
• In a small skillet melt the butter. Cook the sliced green onion, green pepper and red pepper until softened around 2-3 minutes..
• Layer 1/2 of the ham and 1/2 of the shredded cheese on the bottom of the par baked pie shell.
• Whisk together the heavy cream, eggs and seasonings until fully combined. Add the cooked vegetables to the custard.
• Pour 1/2 over the first layer of ham and cheese then repeat ham, cheese and custard.
• Place onto a baking sheet and place into the oven. Bake for 10 minutes.
• Lower the oven temperature to 350°F and continue to cook for an additional 30-40 minutes.
• Rest on a cooling rack for at least 30 minutes before serving.

Sun-Dried Tomato Goat Cheese Frittata

This recipe said it makes 6 servings, but I would say 4. This would be really good made into little muffin tins too.

8 eggs (I used half egg whites)
1/4 c. whole milk
1 t. salt
1/8 t. pepper
2 T. fresh basil, chopped (or 2 t. dried)
2 T. fresh parsley, chopped (or 2 t. dried)
1/4 t. crushed red pepper
1 t. dried oregano
2 T. olive oil
1/4 c. onion, chopped
1 c. red bell pepper, chopped
2 oz. sundried tomatoes, thinly sliced
1 c. fresh spinach
2 garlic cloves, minced
2 oz. crumbled goat cheese

Preheat oven to 400 degrees.

Whisk together eggs, milk, salt, and pepper. Stir in the basil, parsley, crushed red pepper flakes, and oregano.

In large cast iron skillet, heat olive oil. Saute onion for 2 minutes then add garlic and red pepper and saute until soft. Add sundried tomatoes and spinach and stir until spinach is wilted.

Slowly pour the egg mixture over the vegetables, and move the eggs around until vegetables are covered. Sprinkle goat cheese evenly over frittata. Cook for 2 more minutes until the eggs just begin to set at the edges.

Transfer pan to oven and bake for 10-12 minutes, until the eggs are set and don't run when frittata is cut into.

Garnish with additional parsley and basil (and of course I garnished with more goat cheese).