Ham, Swiss and Spinach Quiche
So, what to do with that leftover Easter ham? I say make quiche.
This recipe is adapted from one of my favorite old-school cookbooks, "Better Homes and Gardens New Cook Book." My father requested a pie made with spinach, and nothing goes better with the spring green than Swiss cheese. I used half-and-half for the filling, but you easily could substitute light cream or milk, depending on whether you count calories.
If you don't have the time (or guts) to make crust from scratch, don't sweat it -- a rolled refrigerated crust works fine.
1 unbaked single pie crust, either homemade or packaged
4 eggs, beaten
2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash freshly ground nutmeg
1 tablespoon all-purpose flour
1 tablespoon olive oil or bacon fat
1/2 sweet onion, diced
1/2 cup chopped ham
2 to 3 cups fresh baby spinach leaves
1 cup shredded Swiss cheese
Roll out pastry crust. Line a 9-inch pie plate with pastry. Trim and crimp edge as desired. Line unpricked pasty with a double thickness of foil; you also can fill the crust with pie weights or dried beans or lentils after lining it with parchment paper.
Bake in a 450-degree oven for 8 minutes. Remove foil/pie weights. Bake another 5 minutes or until pastry is set and dry.
Remove from oven. Reduce oven temperature to 325 degrees.
Meanwhile, in a large bowl, whisk together beaten eggs, half-and-half, salt, pepper and nutmeg. Add flour and stir to combine.
Add olive oil to frying pan set over medium heat and add onion. Cook until onion is translucent, about 3 minutes. Add chopped ham and spinach and cook just until spinach is wilted, about 1 to 2 minutes.
Add sauteed mixture to egg mixture and stir to combine. Add shredded cheese and mix well.
Pour egg mixture into baked pastry shell. Bake for 45 to 50 minutes, or until knife inserted near center comes out clean. If necessary, cover the edge of the crust with foil to prevent overbrowning. Let stand 10 minutes before serving.
Serves 6.
-- Adapted from "Better Homes and Gardens New Cook Book"
First Published: April 23, 2014, 4:00 a.m.
Updated: April 23, 2014, 10:57 a.m.
