Rosemary & Sundried Tomato Ham Quiche

Ingredients

• 1 oz | Boar's Head Rosemary and Sundried Tomato Ham, diced
• 2 oz | Low Moisture Part Skim Mozzarella Cheese
• 2 oz | Imported Switzerland Swiss
• 1 oz | Portobello Mushrooms, Sliced & Sauteed
• 2.5 oz | Royal Egg Mixture
• 1 | 5" Pie Shell

Method

1. Place half the the shredded cheese in the bottom of the pie shell
2. Place the diced ham over the cheese
3. Place the mushrooms on top of the ham and top with the remaining cheese
4. Pour the egg mixture over the ingredients
5. Bake for 20 minutes or until the quiche is golden brown and the center of the quiche is firm
6. Place in the appropriate vessel
7. Serve