1 9" pie crust, thawed
1 tablespoon olive oil
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon thyme
8 ounces cooked ham, diced
1 can (15 oz.) Libby's Sweet Peas, drained
1 can (15 oz.) Libby's Sliced White Potatoes, drained
2/3 cups half & half
1 cup shredded mozzarella cheese
2 tablespoons grated parmigiano-reggiano cheese
1/4 teaspoon black pepper
1. Preheat oven 375°F.
2. Unroll pie dough into 9” tart pan with removable bottom. Press up sides. Bake 10 minutes. Remove from oven and set aside.
3. Heat oil in large pan over medium. Add onion, garlic and thyme; cook 5 minutes. Stir in ham, peas and potatoes. Remove from heat and allow mixture to cool a few minutes.
4. In medium bowl, whisk together eggs, half & half, cheese and pepper.
5. Evenly spread vegetable mixture into cooked pie crust. Slowly pour over egg mixture. Place quiche on baking sheet and bake for 45-55 minutes or until egg mixture is set. Remove from oven and let cool to room temperature.