Ingredients
1 (9-inch) pie crust
2 tablespoons unsalted butter
2 green onions, thinly sliced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 yellow onion, diced
1 clove garlic, minced
1 cup diced ham, divided
2 cups grated cheddar cheese, divided
1 cup heavy cream
6 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350°F. Line a 9-inch pie plate with the pie crust, trim, and crimp the edges. Set aside.
In a skillet over medium heat, melt the butter. Add green onions, bell peppers, yellow onion, and garlic. Cook for 3–5 minutes until the vegetables soften. Remove from heat.
Sprinkle half of the diced ham and half of the cheddar cheese into the bottom of the prepared pie crust.
Whisk together the heavy cream, eggs, salt, and pepper. Stir in the cooked vegetable mixture. Pour half of this custard mixture over the ham and cheese.
Layer the remaining ham and cheese on top, then pour the rest of the custard mixture over the quiche.
Place the pie pan on a baking sheet and bake for about 1 hour, or until the center is set and the top is golden.
Let the quiche rest for at least 20 minutes before slicing. Perfect warm or at room temperature.
