I had a 9-inch pie crust in the fridge and wanted to use some of the fresh veggies on hand in a filling meal. This quiche took minimal effort to prepare and was very tasty even the next day.
one 9-inch pie crust
1 plum tomato
1 jalapeno pepper
1 small yellow onion
2 ox blue cheese
4 oz cheddar cheese
2/3 cup milk
0.25 tsp nutmeg
0.25 tsp cayenne
0.25 tsp garlic powder
8 oz ham steak
Brown both sides of the ham steak in a nonstick pan over medium heat. Set aside to cool. Dice the onion and scallions, saute in the same skillet in one tbsp olive oil until nicely caramelized.
Preheat the oven to 350F. Roll out the pie crust and press into a 9-inch deep-dish pie pan.
Beat the eggs with some salt. Add the milk and mix. Add the spices and mix. Shred the cheddar cheese and mix into the eggs.
Dice the ham and sprinkle in the bottom of the pie crust. Spread the onions on top. Pour the egg and cheese mixture on top.
Distribute the thinly sliced tomato and the diced jalapeno on it for decoration. Crumble in the blue cheese. Bake in the oven for about 45 minutes, until center has just set. Cool a bit and serve.