Saturday, January 17, 2015

Spinach and Ham Quiche

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.


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