Ingredients:

• 1 9″ deep dish pie shell – homemade, frozen, or refrigerated all work well
• 1 small onion, thinly sliced
• 1/2 yellow pepper, small dice
• 1/2 red pepper, small dice
• 2 tablespoons butter
• 3/4 to 1 cup ham, diced (great use for left over ham)
• 1 1/2 cup colby jack cheese,  divided
• 1 cup heavy cream
• 6 large eggs
• 1 teaspoon garlic powder
• salt and black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard

Directions:

1. Preheat the oven to 375 degrees. Prick the bottom of a frozen pie shell using a fork. Bake for 5 minutes and remove from oven. Set aside.
2. In a small skillet, melt the butter and sauté the onion, yellow pepper, and red pepper until softened. This takes about 3-5 minutes.
3. Layer 1/2 of the ham, 1/2 of the shredded cheese, and 1/2 of the vegetables on the bottom of the par-baked pie shell.
4. In a medium bowl, Combine the heavy cream, eggs and seasonings and whisk until light and fluffy.
5. .Pour 1/2 of the egg mixture over the first layer of ham cheese and vegetables then repeat with the rest of the ham , cheese, and vegetables. Finally, pour the rest of the egg mixture over the layer of ham and cheese.
6. Cover a baking sheet with foil for easy clean-up. Place quiche onto baking sheet and then place into the oven. Bake for 10 minutes.
7. After the 10 minutes, lower the oven temperature to 350 degrees and continue to cook the quiche for an additional 30-40 minutes. To check for doneness, insert a clean knife and if it comes out clean, it’s down. The top should turn a nice golden brown.
8. Rest on a cooling rack for at least 10 minutes before serving.