Ingredients
- 2 Gluten-Free pie crusts ( I used Gillian's Weet Free & Gluten Free Quiche & Pie Crust) - They come in one package.
- 1 large onion, small chopped
- 2 TBSP mild chopped chilis
- 2 TBSP butter unsalted
- 8 large eggs scrambled
- 2 cups of Pepper Jack Cheese Shredded
- 1 ham steak, small chopped
- One 1/2 cups of heavy cream
- 1 pinch of salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Add the chopped onions to a skillet with 2 TBSP of butter and slowly cook on low heat until brown and caramelized. Stir a few times while it is cooking. Right before finishing, add 2 TBSP of mild chopped chilis from a can to heat through with the onions. Set aside to get to room temperature.
- Slice the pepper jack cheese into blocks that fit in the food processor. In the Food processor, line up the blocks and turn the food processor on until the pepper jack cheese block is completely shredded. You can also grate them with a handheld grater if you don't have a food processor.
- Chop the ham steak into small 1/4-inch cubes. You will only need one ham steak for two of these quiches.
- Scramble the eggs and heavy cream in a large bowl using a whisk (Affiliate Link).
- Now, add the onions and chilis to the egg mixture. It will feel thick as you stir. That's good.
- Add the chopped ham and stir well. Then, add salt and pepper to taste.
- Add the premade pie crusts (GF or regular) to a cookie sheet (Affiliate Link). This will keep the pans stable when moving them to the oven.
- Using a ladle, scoop the filling into each of the pie pans evenly. By doing this, you will evenly distribute the chunks of the egg mixture. If you pour it in, you will notice that one will be more liquid than the other.
- Cover loosely a sheet of foil on top of both pie pans. This will keep them from burning around the edges.
- Bake for 45 minutes. Pull out and test it to make sure the toothpick comes out clean.
- Then, let sit for at least 10 minutes before serving. You can make it in the morning and then refrigerate it for later.
Notes
This recipe uses Gillian's Wheat Free & Gluten Free Quiche & Pie Crust I purchased from Whole Foods.
Nutrition
- Serving Size: 1 slice
- Calories: 800.05 kcal
- Sugar: 2.23 g
- Sodium: 3019.29 mg
- Fat: 55.1 g
- Saturated Fat: 27.16 g
- Trans Fat: 0.14 g
- Carbohydrates: 32.78 g
- Fiber: 1.33 g
- Protein: 42.09 g
- Cholesterol: 345.54 mg