CHEF JEFF — ONE BYTE AT A TIME: Ham-Mushroom Quiche

Consider this for a quick midweek supper.

Ham-Mushroom Quiche

Olive oil spray

½ cup whole wheat bread crumbs

½ pound lean deli ham, torn into bite-size pieces

1 cup sliced shiitake mushrooms

1 cup sliced red onion

1 cup sliced red bell pepper

2 large eggs plus 4 whites

¼ teaspoon ground nutmeg

½ cup skim milk

½ cup shredded, reduced-fat, sharp Cheddar cheese

Salt and freshly ground pepper

Heat oven to 400 degrees. Spray bottom, sides of 10-inch pie plate or shallow casserole dish with olive oil, sprinkle with bread crumbs. Gently roll, shake plate to distribute crumbs over sides, bottom. Place ham, mushrooms, onion, bell pepper in pie plate. In small bowl, beat eggs and whites with fork. Beat in nutmeg, milk, cheese, salt, pepper. Pour into prepared pie plate. Press ingredients under eggs with fork. Bake about 25 minutes, until quiche is firm. Remove, cut in halves and serve.

Yield: Serves 2.

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