This quiche is perfect for brunch, and even for dinner. While its baking, the ham sits all along the bottom and all the fresh veggies rise to the top, leaving the middle a creamy egg delight that is to die for.
1 frozen pie crust, thawed
1 yellow bell pepper; washed and seeded
1/4 cup broccoli; washed and diced small
1/4 cup ham; diced small
1 cup of milk
1/2 cup of half and half or heavy cream
1/2 tsp. ground nutmeg
1/2 tsp. rosemary
1/2 tsp paprika
1/2 tsp. thyme
pepper to taste
Take a 13 1/2 inch glass pie dish and roll out the pie crust into the dish. Pressing it into the dish and making it even along the sides. Once the dough is formed in the dish, use a fork and poke holes into the dough all over. Preheat the oven to 425*F and bake the crust for 10-15 minutes, until lightly golden in color. Remove from the oven and let cool completely.
In a medium bowl add the eggs,all the spices, milk, and half and half or heavy cream. Whisk until well combined.
Wash and dice the broccoli, yellow pepper, and ham and add to the egg mixture. Pour into the par baked pie crust and bake 45-60 minutes, or until the egg is firm and cooked through.
You can test it with a toothpick in the middle to see if it comes out clean, or gently shake the dish and when it stays firm its done baking.
Let cool 15 minutes and serve.