Ham and Cheese Quiche
Ham and Cheese Quiche
Serves 6
Blue – 8 points
Purple – 8 points
Green – 9 points
Crust
- 1 1/2 cups self rising flour
- 1 cup Fat free Greek yogurt 1/2
Filling
- 8 oz reduced fat cheddar cheese, shredded (Cabot 75% reduced fat)
- 1 ½ cups diced, cooked ham
- 3 eggs
- 1 cup 1% milk
- 1/2 cup fat free half and half
- 1 tsp salt
- freshly ground black pepper
Crust
- Heat oven to 400.
- In a bowl, mix self rising flour and greek yogurt to form a dough. Knead a few times. On a piece of wax paper or parchment paper sprayed with non stick spray, roll out 1/2 the dough to fit in the bottom of a 9 inch pie plate. Spray the pie plate with non stick spray. Carefully, using the parchment paper as a guide lay the dough in the pan and fit to sides.
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Bake for 20 minutes or until golden brown
Filling
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Whisk the eggs, milk, half and half, salt and pepper together in a medium bowl until frothy and combined; set aside
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Sprinkle 1/2 the cheese over the baked pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust
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Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature or cold.