Saturday, January 17, 2015
Spinach and Ham Quiche
After Christmas and Easter, many families are left with the quandary of what to do with the extra ham. I think I solved this problem - at least at our house. I have made vegetarian quiches in the past, and adapted them to include some ham. I loved the way it came out - and it is making for a nice addition to my collection of quiche recipes. Who knew that I would ever be excited about making quiches. We have always had this for dinner - but it would be great anytime, especially for brunch.
Ingredients (serves 4-5)
1 Frozen deep dish pie crust
1 tbsp Olive oil
8oz Mushrooms, sliced
1 cup Ham, diced
2/3 cup Skim milk
5 Large eggs
10oz. package Frozen chopped spinach, thawed
1 cup Swiss cheese (around 8 oz)
1/4 tsp Black pepper (adjust to taste)
1/2 tsp Kosher salt (adjust to taste)
1. Bake pie crust per directions. Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 1 tablespoon olive oil and cook mushrooms for around 4 minutes. Add diced ham and cook for an additional 3 minutes. Remove from heat.
3. In a large bowl, mix sautéed mushrooms with ham, skim milk, eggs, spinach, swiss cheese, black pepper and Kosher salt until well blended.
4. Place the pie crust on a Jelly Roll pan. Pour egg mixture into deep dish pie crust. Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean. Let sit 5 minutes and then serve.