Ham and Mushroom Crustless Quiche

[ { "@type": "HowToStep", "text": "Preheat the oven to 350ºF." }, { "@type": "HowToStep", "text": "Add the mushrooms,, onions and peppers to a large skillet along with a splash of cooking oil)." }, { "@type": "HowToStep", "text": "Sauté the vegetables until they are all softened. Add in the garlic and fry for two minutes until browned and fragrant." }, { "@type": "HowToStep", "text": "Add in the ham and mix in." }, { "@type": "HowToStep", "text": "Coat a 9-inch pie dish with non-stick spray. Place the ham and vegetable mixture into the bottom of the pie plate in an even layer." }, { "@type": "HowToStep", "text": "In a medium bowl, whisk together the eggs, milk, basil and Parmesan. Add a bit of pepper at this point ( I would add salt later to taste as the ham is salty!)" }, { "@type": "HowToStep", "text": "Pour the egg mixture over the vegetables and ham in the pie dish. Top with the shredded mozzarella." }, { "@type": "HowToStep", "text": "If wanted, you can place the pie dish on a baking sheet to make moving it in and out of the oven easier." }, { "@type": "HowToStep", "text": "Bake the crustless quiche for 45-55 minutes, until the interior reaches at least 165 °F and the top is golden brown (all ovens and times may vary)." }, { "@type": "HowToStep", "text": "Cut into six pie slices and serve." } ]