Sunday Brunch – Ham and Spinach Quiche
I have always loved a good quiche. I reminisce about the days living in downtown Bethesda, Maryland walking to the French Café La Madeline on Sunday mornings to get my fresh baked Quiche Lorraine and potato gallete. I have tried making different recipes of quiches in the past to reproduce this amazing quiche and although they taste delicious, most of them use heavy cream and only a few eggs to give it a custard like filling. I don’t eat food as rich as that anymore so I decided to make a more tame quiche that is healthier and not as heavy. After reviewing many recipes, I came up with my own version for the basis for my new quiche, replacing the heavy cream with half and half and milk and adding more eggs. It was creamy yet still light and didn’t make me feel like I just ate a pound of butter when I was done eating. You can also create a variation of my quiche by using the egg mixture recipe and adding your favorite type of meat, cheese and vegetables.
- 8 oz ham (I used low fat or fat free ham slices)
- 1 cup fresh spinach
- 6 large eggs
- 1/2 cup sharp cheddar cheese
- 1/2 cup Asiago cheese
- 1/2 cup half and half
- 1 cup milk
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 pie crust ( I used Pillsbury to save time. If using frozen pie crust, thaw before using.)
Preheat the oven to 375 degrees.
Chop the ham into bite sized pieces and spread evenly on the bottom of the pie crust.
Wash and dry the spinach. Chop and place evenly over the ham.
Grate the cheddar and Asiago cheese into a medium sized bowl and mix together.
Add eggs, milk, half and half, salt and pepper into a food processor and blend.
Place the pie shell on a cookie sheet and pour the egg mixture over the ham, spinach and cheese. Bake for 30-35 minutes until golden brown and the center does not jiggle. Place on a cooling rack. Serve warm or at room temperature. Enjoy!