Entrée Pies: Quiche 60 by Recipe Cottage

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	Quiche 60

		Quiche 1 whole 9" pie shell, unbaked 4 large eggs 4 oz. cream cheese, softened 1 1/4 cups half and half cream 1/2 tsp. salt 1/4 tsp. black pepper 1/8 tsp. cayenne pepper (optional) 1 1/4 tsp. garlic powder 4 oz. grated Swiss cheese 13 oz. canned flaked ham (2 cans) 1 medium sweet red pepper, sliced in about 1/4" strips Preheat oven to 350 F. In a medium size mixing bowl, add eggs, cream cheese, half and half, salt, black pepper, cayenne pepper, garlic powder and mix well. Adjust seasonings to taste at this point. Prepare pie plate with a 9" pie shell. Layer grated Swiss cheese, flaked ham and half of the sliced red pepper strips in bottom of unbaked pie shell. Pour the egg mixture on top. Top the remaining sliced red pepper strips around the pie, placing strips from the center to outside like spokes in a wheel). Bake in preheated 350 F oven for 50 to 55 minutes. Test for doneness by sticking a wood tester or toothpick into center, if done, should come out dry. Let stand for 15 minutes before cutting and serving. Serves 6