Ham and Veggie Quiche

I love meals that can be eaten any time of the day, and quiche is a unique menu item that fits that very criteria.

This ham and veggie quiche recipe is a sure hit at breakfast, lunch, supper, or any time between!

The ingredients below make two pies, so it’s great for larger families or families with big appetites! If your family is smaller in number, eat one quiche and give the other to a friend!

Another option for easy prep is using a 9x13 glass baking dish. I use only one pie crust when I bake my quiche in a large dish. A rectangular baking dish allows for pretty square pieces of quiche that are super easy to serve at a baby/bridal shower or reception.

Using one pie crust makes a serving of quiche only nine points on the Weight Watchers® Program. Making this recipe Weight Watchers® friendly is easy when using a rectangular baking dish and cutting into 12 servings.

I enjoy eating raw carrots and cucumbers for added nutrition, and the quiche is super filling and worth every one of the nine points!

Another WW Recipe to Try…Weight Watchers® Freestyle Chicken Salad Recipe with Zero Points

Ingredients for Ham and Veggie Quiche:

frozen peppers and onions (red, orange, green, and yellow peppers)

frozen spinach

8 oz. 1/3 less fat cream cheese (softened)

8 eggs

2 cups extra sharp cheese

16 oz. diced ham

1 or 2 refrigerated pie crusts (see above explanation)

Directions to Prepare Ham and Veggie Quiche:

Preheat oven to 375 degrees Fahrenheit.

Add desired amount of peppers and onions to a large glass bowl. You can purchase a seasoning packet of peppers and onions from the frozen veggies section at the grocery store.

Combine frozen spinach with cream cheese and onions and peppers. Heat in the microwave to soften the cream cheese and defrost the veggies.

Add eggs, cheese, and ham to veggies. Stir thoroughly.

Spray two glass pie plates with cooking spray, and press one refrigerated pie crust into each plate. Alternate: You can also use one pie crust in a 9x13 inch glass dish.

Divide the mixture evenly into the pie plates or place the entire mixture in the 9x13 glass dish.

Bake at 375 degrees for one hour or until completely baked. Oven times may vary.

More Easy Breakfast Recipes from Kristin’s Peppermints and Cherries:

Cinnamon Roll Breakfast Bunnies for Easter

Hearty Holiday Pancakes

Loaded Sour Cream Banana Bread

Dinner Recipes:

Carrot-Broccoli Bake with Chicken Recipe

Easy Stovetop Lasagna Recipe for Busy Mamas

Taco Wraps and Homemade Taco Seasoning

Chicken Pot Pie