Potato, Ham and Pea Quiche


Created by Leslie Green of The Hungry Housewife

Approximate cost per serving: $1.69

Serves 8

1 9" rolled refrigerated pie crust
1 tbsp extra virgin olive oil
1 small red onion
8 oz cooked ham diced
1 can (15 oz.) Libby’s® Sweet Peas drained and rinsed
1 clv garlic minced
1 tsp thyme
5 eggs
2⁄3 c half & half
1⁄8 tsp pepper
1 c mozzarella cheese shredded
6 tbsp parmigiano-reggiano cheese shredded (for
salt and pepper to taste

Preheat the oven to 375o.

Unroll the pie dough into a 9” tart pan with a removable bottom. Press up the sides. Bake for 10 minutes. Remove from oven and set aside.

Over medium heat, add olive oil to a medium pan. Add the onion and cook for 5 minutes or until translucent and soft. Add the ham, peas, garlic and thyme, and cook until ham is heated through. Remove from heat and allow mixture to cool for a few minutes.

In a medium bowl, thoroughly whisk together the eggs, half & half and 1/8 tsp pepper.

Evenly spread the mozzarella and parmigiano-reggiano cheese over the potatoes.

Place the quiche on a rimmed backing sheet and bake for 45-55 minutes or until the egg mixture is set.

Remove from oven and allow it to cool to room temperature. Cut into 8 slices and serve.