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!
Ham, Swiss and Spinach Quiche
Photo: Oxmoor House
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Amount per serving
- Calories: 298
- Fat: 21g
- Saturated fat: 10g
- Protein: 15g
- Carbohydrate: 12g
- Fiber: 0g
- Cholesterol: 202mg
- Sodium: 562mg
- 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
- 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.
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