Ingredients

1 Pie crust shell, 9 inch, unbaked
1/4 tsp. Butter
1/3 cup Smoked ham, diced
1/4 cup Scallion, minced
1/4 cup Green and red bell pepper, diced
1 cup Mushrooms, sliced
1/4 cup Tomato, diced
1 tsp. Parsley, chopped
Salt to season
Fresh ground black pepper
2/3 cup Cheddar cheese, shredded
2/3 cup Monterrey Jack cheese, shredded

Custard

4 each 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 butter in a saute pan or skillet over medium heat. Add smoked ham, scallion, peppers, mushrooms and tomato, saute for 3-4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled ham mixture in pie shell and spread evenly. Top with shredded cheeses and sprinkle with chopped parsley. Pour in custard and gently tap quiche on work surface to remove "air pockets."

Bake at 350-375 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)