Prep 10 mins
Cook 45 mins
A crust-less, low carb quiche with a kick!
- 6 large egg whites
- 1 cup evaporated milk
- 4 slices ham (chopped)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 8 ounces monterey jack pepper cheese
- Beat the eggs, milk, salt and pepper well. Put the cheese and ham in a greased pie plate and mix slightly. Pour the egg mixture evenly over the cheese. Bake at 350º for 35-45 minutes until a knife inserted in the center comes out clean.
Delicious! My chickens are giving me a lot of eggs these days, so I am always looking for ways to use them up. This quiche was yummy! It goes together quickly and easily, using ingredients that I usually have on hand. I made as written except that I used whole eggs instead of whites, and I reduced the salt to 1/2 teaspoon. I ended up cooking it for about 55 minutes before the center of the quiche was set. We don't use much salt and I think that the cheese and ham are salty on their own, so next time I think that I would leave out the salt all together. I served this quiche topped with sour cream and salsa...yum! Thank you for sharing this wonderful recipe...it is definitely a keeper!
**Made for PAC Fall 2012**