Potato, Ham and Pea Quiche


Recipe by Leslie Green of The Hungry Housewife

Serves 8

1 can (15 oz.) Libby’s® Sweet Peas (drained and rinsed)
1 9" rolled refrigerated pie crust
1 tbsp extra virgin olive oil
1 small red onion
8 oz cooked ham (diced)
1 clv garlic (minced)
1 tsp thyme
5 eggs
2⁄3 c half & half
1⁄8 tsp pepper
1 c mozzarella cheese (shredded)
6 tbsp parmigiano-reggiano cheese (shredded)
salt and pepper to taste

Preheat the oven to 375 degrees.

Unroll the pie dough into 9” tart pan with a removable bottom. Press up the sides. Bake for 10 minutes. Remove from oven and set aside.

Over medium heat, add olive oil to medium pan. Add onion and cook for 5 minutes or until translucent and soft. Add ham, Libby’s® Sweet Peas, garlic and thyme and cook until ham is heated through. Remove from heat and allow mixture to cool for a few minutes.

In medium bowl, thoroughly whisk together eggs, half & half and 1/8 tsp pepper.

Evenly spread mozzarella and parmigiano-reggiano cheese over Libby’s® Sliced White Potatoes.

Place quiche on rimmed backing sheet and bake for 45-55 minutes or until egg mixture is set.

Remove from oven and let cool to room temperature. Cut into 8 slices and serve.