8-10large white button mushroomscleaned and sliced
1cupof bell pepperminced ( I used red and yellow)
1/4cupred onionminced
1tablespoonminced garlic
1/2cupchopped ham
5large eggs
1cupmilk
1teaspoondried basil
1/4cupParmesan cheesegrated
salt and pepper
1CupShredded mozzarella
Instructions
Preheat the oven to 350ºF.
Add the mushrooms,, onions and peppers to a large skillet along with a splash of cooking oil).
Sauté the vegetables until they are all softened. Add in the garlic and fry for two minutes until browned and fragrant.
Add in the ham and mix in.
Coat a 9-inch pie dish with non-stick spray. Place the ham and vegetable mixture into the bottom of the pie plate in an even layer.
In a medium bowl, whisk together the eggs, milk, basil and Parmesan. Add a bit of pepper at this point ( I would add salt later to taste as the ham is salty!)
Pour the egg mixture over the vegetables and ham in the pie dish. Top with the shredded mozzarella.
If wanted, you can place the pie dish on a baking sheet to make moving it in and out of the oven easier.
Bake the crustless quiche for 45-55 minutes, until the interior reaches at least 165 °F and the top is golden brown (all ovens and times may vary).