Ham & Bean Quiche

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 5  eggs
• 1⁄2 cup sour cream
• 1⁄2 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)
• 1⁄2 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.