Breakfast Quiche...

Ingredients:

• 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
• 1 egg white, lightly beaten
• 1/2-1 cup diced ham (depends on how much you like)
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar jack cheese 
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease well the bottom and sides of a 9-inch pie pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, cheddar, ham, salt &pepper. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 30-35 minutes. (I stuck a toothpick in the center & wiggled it around to see if the center seemed set or runny. And it will definitely be browned on top) Cool the tart for 10 to 15 minutes. Serve warm or at room temperature.

*I have found the cheapest place to get the mascarpone & gruyere is at Winco. I know they are not as common of cheeses to use and a little pricier, but they sure make it yummy!