Breakfast

Equipment Needed:

• Cutting Board & Knife

• Kitchen Scale

• Measuring Cups & Spoons 

• Large Skillet

• Box or Rotary Cheese Grater

• Whisk & Silicone Spatula

• Medium Mixing Bowl

• Pie weights or Dinner Fork

Directions:

1). Gather equipment & ingredients. Preheat oven to 375*F.  Remove pie shell from freezer and let thaw while oven preheats. Use a fork to place several sets of holes in the thawed crust to prevent bubbling (or use pie weights). Place pie shell on middle oven rack to par cook for 5-7 minutes.  Remove shell from oven and sprinkle half of the shredded cheese in bottom of hot pie shell to cover any cracks or holes (this will prevent egg mixture from seeping through). Set aside. 

• 1 Frozen Deep-Dish Pie Shell (or frozen GF Pie Shell)

• 4 oz. (113g.) Freshly Grated Cheese of Choice (I use combo of Sharp Cheddar & Swiss)

2). Heat skillet over medium high heat. Add butter or oil to skillet and sauté peppers and onions (if using) until soft (about 5 minutes), stirring frequently. Add diced ham to pan and sauté for another few minutes to reduce some of the liquid. Pour mixture into the pie shell, distributing evenly. If using chives in place of onions, see step 3. Set aside.

• 2 T. Butter or Olive Oil

• 1/4 C. (42g.) Fine Chopped Red Bell Pepper 

• 2 T. Fresh Chopped Chives (sub w/ 2 T. fine chopped onion if not cooking Low FODMAP)

• 4 oz. (113g.) Diced Honey Ham (thin sliced, deli style preferred)

3). Crack eggs into a bowl and add heavy cream.  Whisk vigorously until well combined.  Add a pinch of S&P, and chopped chives (if using) to the egg mixture and give it one last whisk. Pour egg mixture into pie shell.  Sprinkle remaining cheese on top and carefully place quiche directly onto middle oven rack. Bake for 30-45 minutes, or until middle of pie has set. Let cool for at least 20 minutes before cutting into 4 equal pieces. Top with a rich homemade cheese sauce before serving. For a quick & easy cheese sauce, see directions below. Enjoy!​

• 8 Large Eggs

• 1/4 C. (60ml.) Heavy Cream (sub w/ half & half or Fairlife Whole Milk - heavy cream yields best results)

• Salt & Pepper to taste

• Remaining Shredded Cheese

4.) "5-MINUTE CHEESE SAUCE" - In a microwave safe bowl combine shredded cheese and cornstarch. Stir until all cheese is lightly coated in cornstarch. Add evaporated milk and stir until well combined. Place mixture in the microwave and heat in 20 second intervals, stirring between each interval until cheese is completely melted and sauce has a smooth texture. It may seem thin, but it will thicken as it cools. Whisk in salt, pepper, and garlic powder until fully incorporated. Drizzle a little or a lot over your quiche before serving. Enjoy!

• 5 oz. Freshly Grated Cheddar Cheese (or cheese of choice)

• 2 t. Cornstarch

• 1/2 C. Evaporated Milk (NOT CONDENSED!) - (sub with half & half or heavy cream)

• 1/2 t. Low FODMAP Garlic Replacer (or 1/8 t. garlic powder)

• Pinch of Salt & Pepper

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**Other Variations: This recipe is a crowd pleaser, but you can customize the fillings in your quiche to your taste. I like to add fresh chopped spinach or sautéed mushrooms. You can make a broccoli cheese quiche by replacing the ham with chopped broccoli florets. You can make quiche Lorraine by replacing the diced onions with caramelized onions and replacing ham with cooked, chopped bacon. The possibilities are endless. This recipe serves 4 large portions but can be cut into small portions to serve up to 6 people.