Tex-Mex Quiche

• 1 Tablespoon Olive Oil
• 1 cup Onion, finely chopped
• 1 cup Mushroom, De-stemmed And Thinly Sliced
• 8 ounces, weight Ham, cubed
• 1 Jalapeno, Seeded And Finely Chopped
• 6 Eggs
• 1/2 cups Milk
• 1/4 cups Sour Cream
• 1/2 cups Mozzarella, Shredded
• 1/2 cups Cheddar, Shredded
• 1/2 cups Gouda, Shredded
• Salt And Pepper, to taste

1. Preheat oven to 350 F. Lightly spray a 9-inch pie pan with non-stick cooking spray. Set aside.
2. Heat the olive oil in a large pan over medium heat. Add the onion and mushrooms to the pan, and cook down for about 5 minutes or until onion becomes translucent. Add the ham and jalapeno and cook for an additional 3 to 5 minutes.
3. In a medium bowl, add the eggs, milk and sour cream. Beat until incorporated. Add cheeses, salt and pepper.
4. Combine onion mixture into the bowl with the egg mixture. Mix until combined.
5. Pour the mixture into the prepared pie pan. Bake for 40 to 45 minutes or until quiche is lightly browned on top and firm.

olive oil, onion, mushroom, weight ham, eggs, milk, ubc, mozzarella, cheddar, gouda, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/tex-mex-quiche/ (may not work)