Ham Cheese and Spinach Quiche
Breakfast, lunch, dinner, and brunch.
All the meals it’s acceptable to eat quiche at.
Hot or Cold.
It’ll be delicious either way.
It’s one of the most versatile foods you can make. This recipe is one I pull out whenever we have guests over or when breakfast for dinner sounds good. It looks impressive but comes together in no time. This recipe makes 2. Freeze one for another time and enjoy the other.
I hope this recipe becomes a staple at your house, like it has at mine.
Here’s How You Do It
2 Cups Heavy Whipping Cream
1 Onion Diced
1 Bag Spinach
2 Cups Cubed Ham
1 Block of Sharp Cheddar Cheese Grated
2 Deep Frozen Pie Crust
Saute the onion in olive oil or butter. After a few minutes add the spinach.
Add the diced ham once the spinach is wilted and heat through.
Line the bottom of the pie shells with shredded cheese. This creates a moisture barrier and a delicious cheese layer.
Before placing the filling into the pie crust, squeeze out the extra liquid. When spinach cooks, it draws the water out. If you skip this part, you'll end up with a very soggy crust.
Mix up your eggs and cream, pour it into the pie shells. Top with salt and pepper.
Bake at 375* for 30-45 minutes on a baking sheet.
Start checking at the 30 minute mark in 5 minute intervals.
The center should be set and not wiggle.
If you notice your crust getting too dark, cover the entire quiche with foil and continue to bake.
Let it rest for 10 minutes before slicing. It's normal for it to 'deflate' as it cools.