Ham and cheese is a classic quiche combo. Reduce the fat in your dairy products to make a healthier breakfast or brunch. This quiche is a quick and easy use for diced or leftover ham!
Liquid Egg Whites Fat-Free Half And Half Diced Ham Fat-Free Cheddar Cheese Green Onions Salt White Pepper Pie Crust Fresh Rosemary (Garnish)
Whisk together egg whites with half and half. Add ham, cheese, green onions, salt, and white pepper. Pour egg mixture into pie crust and brush some of the egg onto the crust edges.
Cover loosely with foil and bake for one hour. About 10-15 minutes before the end of the bake cycle, remove foil cover and top with rosemary sprigs.
Note: rinse rosemary sprigs under cold water and gently shake off excess water before adding to the top of the quiche. This prevents rosemary from burning.
Leave uncovered to lightly brown the crust and toast the rosemary. Let cool to touch before serving.