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Ingredients

1 Pie crust shell, 9 inch, unbaked
1 tsp. Olive oil or butter
2 tsp. Scallion, minced
1/4 cup Onion, diced
1/4 cup Red bell pepper and green bell pepper, diced
1/4 cup Green bell pepper, diced
1/2 cup Mushroom, sliced
1/4 cup Roasted corn kernels
1/2 cup Smoked ham, diced
3/4 cup Cheddar and Monterrey Jack cheeses, shredded
1/2 cup Swiss cheese, shredded

Custard

4 Eggs
1 cup Cream
Pinch of Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating olive oil or butter in a saute pan or skillet over medium heat. Add onions, red/green peppers, mushrooms, ham, scallions and corn.

Sauté until vegetables are tender. Remove and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled ham and vegetable mixture in pie shell and spread evenly.

Pour in custard and gently tap quiche on work surface to remove "air pockets." Top with blended cheeses. Bake at 350 - 75 degrees F for 45 minutes or until golden brown and cooked through.

Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing.

Makes 1 Quiche (8 - 10 servings)