Tuesday, April 1, 2008

Spinach and Ham Quiche



This recipe has become one of my favorites and recently the most requested. I invented this recipe based on other recipes. The other quiche recipe I've posted was good but this one is a meal all in one and is very simple to make. My parents ended up coming to my house for EAster dinner with only a few days warning so I scrounged around for a menu that didn't require any shopping. As this dish was already on our weekly menu I decided to make it for lunch. I served it with grilled salmon filets (chicken for Stephen), deviled eggs, and fried potatoes. For dessert I introduced my Sweet Potato/Pineapple Cake which I will post soon.

Spinach and Ham Quiche

Ingredients:
4-6 eggs (only 4 if they are large eggs) beaten
1 cup milk
1 cup shredded cheese (I used 1/2 cup monterey jack, 1/4 cup cheddar, 1/4 cup italian blend)
1 pkg. chopped spinach, thawed and drained (drain it and place it on a towel for 15-30 minutes to soak out extra moisture.
3 tbsp flour (I use self-rising)
1 tsp salt
1/4 stick butter
1 Pillsbury Roll out pie crust
1 center cut ham steak
1 cup chopped onion (or one small/medium onion chopped)
1 tsp pepper
1/4 tsp cayenne pepper
1 tsp parsley


Melt butter in pan and saute onion. Roll out your pie crust into a LARGE pie plate (or deep dish baker) and bake at 425 for 5 minutes. Trim fat from hamsteak, remove center bone and chop the rest of it into cubes. Add salt, pepper, cayenne, parsley to onion mixture. Meanwhile whick flour into milk and egg mixture then add the shredded cheese to it. Throw the spinach and ham into ONION pan and toss for a minute or so till heated through. Pour onion mixture into pie crust and pour the egg mixture over it, mixing it up a bit with a fork. Pop in the oven and bake for 15 minutes at 425 degrees then reduce heat to 300 for 30-35 minutes. Let Stand for 10 minutes before cutting and serving. I'm drooling just thinking about this!!

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