Spam Quiche
Yield
4 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
mushrooms
coarsely chopped |
*
|
| 5 | tablespoons |
butter
or margarine |
|
| 1 | cup |
stone-ground wheat crackers
finely crushed |
* |
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
onions
brown, chopped |
|
| ¾ | cup |
monterey jack cheese
|
*
|
| ¾ | cup |
cheddar cheese
medium sharp, grated |
|
| ¾ | cup |
mozzarella cheese
grated |
*
|
| 1 | cup |
ricotta cheese
|
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | cup |
milk
|
|
| 1 | each |
artichokes
cooked |
*
|
| ¼ | cup |
green bell peppers
|
|
| ¼ | cup |
sweet red bell peppers
|
|
| 1 | can |
spam
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
mushrooms
coarsely chopped |
*
|
| 75 | ml |
butter
or margarine |
|
| 237 | ml |
stone-ground wheat crackers
finely crushed |
* |
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
onions
brown, chopped |
|
| 177 | ml |
monterey jack cheese
|
*
|
| 177 | ml |
cheddar cheese
medium sharp, grated |
|
| 177 | ml |
mozzarella cheese
grated |
*
|
| 237 | ml |
ricotta cheese
|
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
paprika
|
|
| 59 | ml |
milk
|
|
| 1 | each |
artichokes
cooked |
*
|
| 59 | ml |
green bell peppers
|
|
| 59 | ml |
sweet red bell peppers
|
|
| 1 | can |
spam
shredded |
*
|
Directions
Sauté mushrooms in 3 Tbs butter until limp.
Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan.
Press mushroom mixture evenly over bottom of dish and up the sides.
Melt remaining butter, add onions, sauté and add shredded Spam.
Layer shredded cheeses and Spam in dish.
In blender, whirl the eggs, ricotta, milk and cayenne until smooth.
Pour into crust and sprinkle with paprika.
Place sautéed red and green bell peppers on top.
Bake in oven at 375℉ (190℃) F for 40 to 45 mins.
Garnish with cooked artichoke.
