1 (8 oz.) can unsweetened pineapple tidbits, drained (reserving juice)
1 sm. onion, chopped
1 sm. green pepper, chopped
1 c. finely chopped lean cooked ham
3/4 c. (3 oz.) shredded Swiss cheese
4 eggs, beaten
1/2 c. skim milk
1 tsp. dry mustard
1/8 tsp. red pepper
Vegetable cooking spray

Drain pineapple, reserving juice; set pineapple aside. Combine pineapple juice, onion and green pepper in a skillet. Cook over medium heat until vegetables are tender and liquid evaporates. Remove form heat; stir in pineapple, ham and cheese. Set aside.

Combine eggs, milk, mustard, and red pepper in a large bowl; beat until well blended. Add reserved pineapple mixture; mix well. Pour into a 9-inch quiche dish or pie plate coated with cooking spray. Bake at 350 degrees for 35 minutes or until a knife inserted off center comes out clean. Let stand 10 minutes before serving. Cut into wedges and serve warm. Makes 6 servings (178 calories per serving).