Ham & Bean Quiche

AmyZoe's Note:

Thanks to my friend Kari for a new favorite recipe! This is a quick and easy breakfast dish that you could have any time of day. For the crust, I use Mom's Oil Crust instead of a pre-baked pie crust because I can make it right in the pie plate. Kari says if you're using a shallow pie tin, make sure you put a cooking sheet underneath to catch the extra egg drippings. She enjoys them because they cook up into nice yummy bite-sized cream-puff morsels. I used a larger pie plate and didn't get any cream puff morsels. You can leave out the ham entirely if you prefer. I used reduced-fat sour cream and half non-fat cheese and didn't notice the difference. Serving size is estimated.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 5 eggs
• ½ cup sour cream
• ½ cup half-and-half
• 2 cups monterey jack cheese or 2 cups swiss cheese , grated
• 1 cup cheddar cheese , grated (Kari recommends sharp white cheddar)
• ½ cup ham , cooked (Kari uses half a package of lunch meat(I used 1/2 c regular ham)
• 15 ounces pinto beans , rinsed and drained

Directions:

1. Bake pie crust for 10 minutes at 450.
2. In a large bowl beat eggs. Add sour cream, half and half, grated cheeses, ham, and beans and mix thoroughly.
3. Pour into pre-baked pie crust and bake at 350 for 35 to 45 minutes or until toothpick comes out clean.