5 large eggs, beaten
1-1/2 cups half & half cream
1/2 cup cooked ham, chopped*
4 slices cooked bacon, drained and crumbled*
1 cup Swiss cheese, grated
1 cup cheddar cheese, grated
4 ounce button mushrooms, sliced
1/4 cup onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 tablespoon parsley
1 teaspoon dry mustard
1 teaspoon chili powder
Salt and black pepper to taste
2 ready-made 9 inch pie crusts
2 teaspoon vegetable oil
1 jar of medium hot or hot salsa
Preheat oven to 350 degrees.
Bake pie crusts for about 8 minutes only. Remove pie crusts from oven and set on a cookie rack to cool. Leave oven on.
Heat vegetable oil in saute pan. Oil will shimmer when ready. Saute green peppers, red peppers, onion, and mushrooms for 5 to 7 minutes. Remove vegetables from pan, draining excess oil and placing on paper towels. Break eggs in a large bowl and beat by hand. Add cream, ham, bacon, Swiss cheese, cheddar cheese, onions, peppers, parsley, mustard and chili power. Season with a pinch of salt, add black pepper to taste. Beat again to mix thoroughly.
Pour egg mixture in pie crusts and bake in preheated oven for 40 to 45 minutes or until a knife comes out clean when inserted in the center of the quiche.
If pie crust starts to brown too quickly, cover edges with strips of aluminum foil and continue baking. When quiche is done, remove from oven and allow to cool and set before cutting. Empty salsa in small pan and warm. Spoon over each plated serving of quiche.
Each quiche should make 8 to 10 small servings.
*Leftover ham is great for this dish.
*You can buy ready-cooked bacon to use in this dish.
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