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    You are in: Home / Recipes / Enchantress's Ham & Pepper Jack Quiche Recipe
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    Enchantress's Ham & Pepper Jack Quiche

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Ebony Enchantress's Note:

    A crust-less, low carb quiche with a kick!

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    Ingredients:

    Serves: 6

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      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.

    Ratings & Reviews:

    • on October 20, 2012

      55

      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**

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Enchantress's Ham & Pepper Jack Quiche

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 215.6
     
    Calories from Fat 132
    61%
    Total Fat 14.7 g
    22%
    Saturated Fat 9.1 g
    45%
    Cholesterol 45.8 mg
    15%
    Sodium 689.9 mg
    28%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.4 g
    1%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    ham

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