Healthy ham quiche recipe

Healthy Ham Quiche recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and nutritious breakfast option? Look no further than this healthy ham quiche recipe! Packed with protein, fiber, and essential vitamins, this dish is perfect for starting your day on a wholesome note. The combination of savory ham, creamy cheese, and fresh vegetables creates a delightful flavor explosion in every bite. Whether you're hosting a brunch or simply want to treat yourself, this easy-to-make quiche is sure to impress.

Keywords: healthy, ham quiche, recipe, nutritious, breakfast.

Healthy ham quiche recipe details

Healthy ham quiche recipe, recipe Rating: 4.6
Number of votes:104

Ingredients

1 cup low-fat silken tofu

1 cup low-fat vanilla soy milk

1 cup liquid egg product

3/4 cup nonfat ricotta cheese

One 4-ounce can of mushrooms

One 10-ounce bag no-fat shredded mozzarella cheese

1 medium red bell pepper

1 medium yellow or green pepper

2 very mild jalapeno peppers (2/3 of a small can of Ortegaroasted mild chilis)

1 to 1-1/2 cup cubed or ground ham (may substitute 3/4 cup crumbled bacon or sausage)

1/2 to 1 teaspoon hot curry

1 Tablespoon chopped onions

1 teaspoon granulated steak seasoning

1/4 teaspoon garlic salt

1/2 teaspoon cilantro

2 baked, cooled pie crusts

Instructions:

Blend the first 4 ingredients and the spices in blender. Chop peppers and ham in a food processor until the size of small peas. Drain in colander a few minutes. In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers. Pour liquid from blender over it.

Bake about 45 minutes at 350 degrees until knife inserted into pie comes out clean. Let set at least 15 minutes, then cut in wedges and serve. May be reheated in microwave for late-comers. Makes 2 pies.

Hints:If you use frozen pre-made pie crusts, be sure to thaw first and poke holes around it before baking to prevent air bubbles; otherwise, it may come out soggy.

Substitutions:For those with a wheat allergy, try our corn meal substitute: 3-1/4 cups cold water, 1 teaspoon salt, 1/2 teaspoon chili powder, and 1-3/4 cup corn meal (yellow or white). Cook over medium heat until quite thick and stiff, about 8 minutes. Press thick corn meal mixture in pie pan as a substitute for the pie crust.

Serves: 6 to 12. Preparation Time: 15 minutes. Cooking Time: 45 minutes.

Used in Pearson’s Pond Healthy Start Program; especially good for those with low tolerance for lactose and fat. This recipe also won an award from CCBA. It is very quick to fix and holds over well. Delicious served at any meal with fruit of your choice (and salad for lunch or dinner). Can easily be used as appetizer when cut in cubes or formed in bite-size muffin pans.