Ham and Wild Mushroom Quiche

It's time for some healthy eating. 

The big wedding is next month, and after last week's scare in an alterations shop where the seamstress took in my dress too much (she honestly did--I haven't gained weight), it's definitely time for healthy eating (which will be paired with my new running shoes). 

This is a really tasty quiche, and it has healthy vegetables.  It's good!

Ham and Wild Mushroom Quiche

1/2 cup bread crumbs

1/2 pound lean deli ham, torn into bite-sized pieces

1 cup sliced shiitake mushrooms

1 cup sliced sweet onion

1 cup sliced red bell pepper

3 large eggs

1/2 tsp ground nutmeg

1/2 cup skim milk

1/2 cup shredded, reduced-fat, sharp cheddar cheese

Cooking spray

Salt and pepper

Preheat the oven to 400.  Spray the bottom and sides of a 10" pie plate or shallow casserole dish with cooking spray.  Sprinkle with bread crumbs, and gently roll and shake the plate to distribute the crumbs over the sides and bottom.

Place the ham, mushrooms, onion, and bell pepper in the pie plate.  In a small bowl, beat eggs with a fork.  Beat in the nutmeg, milk, cheese, and salt and pepper.  Pour into prepared pie plate.  Press the ingredients under the eggs with a fork.

Bake about 25 minutes, until the quiche is firm.  Remove, cut in sections, and serve.