Roasted Root Vegetable and Ham Quiche

3 cups roasted root vegetables

½ cup cooked ham, finely diced

¼ cup onion finely diced

1 T olive oil

½ cup shredded sharp cheddar

4 eggs

¾ cup milk

1 tsp salt

½ tsp black pepper

1 refrigerated pie crust, thawed to package instructions

Preheat oven to 375 degrees.  Roll out pie crust onto a 9” glass or ceramic pie dish. Press to form and crimp edges. Prick the bottom of the crust several times with a fork. Bake for 20 min or until golden brown.  Remove from oven to cool while preparing the vegetables.

In a skillet, sauté onion in olive oil for till translucent. Add ham, root vegetables, salt and pepper, stirring till mixture is warm, 3 to 4 minutes. Take off heat and stir in cheese. Pour mixture into the baked crust.

In a bowl beat eggs and milk. Carefully pour over vegetables until it reaches the edge of the crust (may not use all of the egg mixture). Bake quiche for 40 to 45 minutes or until the center is cooked and set. Let cool for 10 minutes before serving.