WHAT WE'RE EATING? POBLANO HAM QUICHE

Make a pie crust or do what I did and unroll a Pillsbury pie crust onto a pie plate. Crimp edges. Bake at 350° for 10 minutes. Remove pie crust from oven.

Heat 2 T olive oil in a skillet over medium heat.
Add:
1/2 chopped onion
1 t minced garlic
1/2 chopped fresh poblano or pasilla green pepper
1 C sliced mushrooms (optional)

Cook until onions are soft, about 5 minutes.

Add:
4-6 slices left-over or thick deli ham, roughly chopped or small cubes
Stir until slightly browned.

Add the poblano & ham mixture to pie crust.

In a large bowl, beat 3 large eggs, 1 C heavy cream OR whole milk, 1-2 C shredded or cubed cheese (I used swiss, mozzarella & cheddar). Salt & pepper to taste. Pour over ham & poblano mixture. Sprinkle approx 3 dashes nutmeg on top.

Bake 350° for 45 minutes to 1 hour or until a knife inserted in the center comes out clean.

Allow to rest 10 minutes before serving.