Crustless Quiche


  1. Coat 9-inch pie plate with nonstick coating.
  2. Sprinkle 1 tablespoon of cookie crumbs in pie plate. Set aside.
  3. In small saucepan cook onion in butter until tender.
  4. In medium bowl stir together remaining 3 tablespoons cookie crumbs, onion mixture, cheese, ham, sour cream, mustard and pepper. Stir in eggs. Pour into prepared pie plate.
  5. Bake at 325°F about 35 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into wedges.


  • 1.25 cups cheese, Swiss, (shredded)
  • 1 cup ham, (finely chopped)
  • 1/4 cup Heritage Ovens® Wafers, Vanilla, (finely crushed, about 6 cookies)
  • 2 tsp mustard, original, (prepared)
  • 1 Tbsp. Nature's Best Dairy® Butter, unsalted
  • 4 Nature's Best Dairy® Egg(s), (slightly beaten)
  • 1/4 cup Peak Fresh Produce® Onion(s), (finely chopped)
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1 cup sour cream