Print: Becky's Healthier Ham and Cheese Quiche

I have been on a permanent quest to find the perfect eggbeater quiche recipe. As a self-professed breakfast food, cheese, and egg lover, quiche represents all that is right and good in a culinary concoction. Traditionally quiche is not a healthy option, what with all the cream and cheese that typically goes into it. I have experimented with different versions of a healthier quiche for years, but a couple of weeks ago, I stumbled upon the perfect mixture, and I am pleased to share it here with all of you.

Prep

21 min

Cook

61 min

Servings

Difficulty

Medium

Ingredients

1 prepared 9-inch single pie crust
1 tablespoon olive oil
4 greens onions , chopped
0.5 pounds cooked ham , cubed
1 cup fat-free egg substitute
7 fluids ounces fat-free evaporated milk
0.25 cups shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives , Optional

Instructions

1 Preheat the oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish; set aside.
2 Heat olive oil in a skillet over medium heat; cook and stir green onions in hot oil until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham in pie crust and top with green onions.
3 Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and chives.
4 Bake in the preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from the oven and allow quiche to rest until eggs are set, about 30 minutes more.

Nutrition per serving

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