Prepare a warm, filling Ham, Swiss and Spinach Quiche for a breakfast dish that the whole family is sure to love.
3 cups packed baby spinach, chopped
6 large eggs, lightly beaten
1 1/2 cups half and half
1/2 teaspoon salt
1 9-inch frozen pie crust
1/4 pound sliced ham, chopped
1 1/2 cups shredded Swiss cheese
How to Make It
Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.
Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.
I used only 1 cup of half and half (fat free). I added a dash of nutmeg. I used a deep pie dish and molded the pie crust to fit the larger pan, and thus didn't have any issues with spillover. Quick, easy and versatile. Good for company but not good for waistline!
I haven't tried this recipe, but my guess is that the recipe was tested using medium eggs and they were, as the recipe instructs, only lightly beaten. Large or extra large eggs and extra air beaten into the mixture will make a difference in the final volume. That said, two quiches is better than one ;-) I'm going to try this recipe.
I added some green onion. Maybe I needed a deeper 9" dish & pie crust, even though I bought "Deep Dish 9-inch Pie Crust". I had enough left over to make 2 quiches. Not complaining, my 3 yr old daughter and 1 yr old son ate 1/4 of a pie each. Tasted wonderful!
WARNING: The liquid portion of half and half and eggs are DOUBLE what is needed. The rest worked out fine. Cut the half and half down to 3/4 cup and use only 3 large eggs unless you want two pies.
I added onion and mushrooms and they whole thing was terrific.
I made this last night as a way to use up some left over ham. It was wonderful! My fiance', who wasn't very excited when I told him we were having quiche for dinner, loved it and asked for seconds. I'm not sure why the one poster had trouble with this fitting in her pie dish. I baked it in a 9" pyrex pie dish and it fit perfectly.
This is a great general quiche recipe. We ate half the pie in one sitting. I'd add a bit of oomph with some Dijon mustard to boost the flavor. It would go very well with the Swiss and ham. You can read my full review at Taking On Magazines: http://bit.ly/Wx81rC
Great recipe but made a few changes. I added mushrooms, salt, pepper, and topped with scalloped tomatoes. I also used FF milk with cream of tartar instead of cream. I was a bit smarter than the previous reviewer and knew how to fill a quiche but I put a tray under just incase of spill over (was not an issue). You could also use a 9x13 pan if you are concerned about overfilling and line with crust, puff pastry, cornbread mix and butter, or whatever you have a taste for.
Horrible! Did this person even MEASURE AND MAKE THIS DISH!!! If they did they would see it does NOT fit in a 9inch dish! There is egg mixture all over my damn kitchen and floor. Horrible recipe. People should be required to make the damn item BEFORE posting!! Bad chef! I dont consider someone a cook or even remotely good if they can't give proper measurements when posting a recipe. This is absolutely ridiculous! i have people coming for brunch and I have a damn mess! This recipe should be REMOVED!
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