• 1 1/3 cups ham, chopped (fully cooked)
  • 1 cup fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 2 teaspoons butter
  • 2 ounces Swiss cheese, shredded (1/2 cup)
  • 1 cup broccoli, chopped, cooked
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons flour
  • 1/4 teaspoon white pepper
  • Dash nutmeg
  • 9 inch refrigerated pie crust
  • 2 tablespoons Romano cheese, OR Parmesan cheese, grated

In a skillet, over medium-high heat, cook mushrooms and garlic in hot butter until tender.

Sprinkle cheese evenly in pastry shell; top with mushroom mixture, broccoli and ham.

In a mixing bowl, combine eggs, milk, flour, pepper and nutmeg; pour into pastry shell. Sprinkle with Romano or Parmesan cheese. Bake in a 350 degree F. oven for 35-40 minutes or until knife inserted halfway between outer edge and center comes out clean. Let stand 10 minutes before serving.
Serves 6

This quiche makes a wonderful addition to a brunch buffet of mini muffins and fresh fruit.

Calories: 313 calories

Protein: 18 grams

Fat: 18 grams

Sodium: 746 milligrams

Cholesterol: 141 milligrams

Saturated Fat: 7 grams

Carbohydrates: 19 grams

Fiber: 2 grams