What do you do when your two year old decides she’s ready to start the day at 3am? You make a Ham & Cheese Quiche, obviously. You also steam and blend up some squash for your 6 month old, but that’s not nearly as exciting.
As usual, I changed an existing recipe
to suit my taste. I never leave anything well enough alone. But c’mon, canned mushrooms and canned flaked ham? Um. No. I added black pepper and upped the spinach. I love spinach. I also pre-baked the crust so it wouldn’t get all soggy. Who wants mushy pastry with their yummy, cheesy eggs?
HAM & CHEESE QUICHE
(Original recipe found here.)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 tsp black pepper
1 cup half-and-half
2 slices Swiss cheese
1 pre-made pie crust (Yes. I totally cheated)
1 cup chopped fresh spinach
1/2 cup fresh mushrooms
1 cup of diced ham
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Bake pie crust for 10 minutes.
Meanwhile, beat together flour, salt, pepper, half-and-half and eggs in a medium bowl.
Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with ham and top with Cheddar cheese.
Bake in the oven for 45 to 55 minutes, or until surface is golden brown and eggs are set.
Serves 8 (Unless you live here in the McG household…Hubby and I ate half for breakfast and half for dinner. Shameful. And when Hubby found out I had the ingredients to make a second quiche, he said he wouldn’t mind another one this week. Success!)