Spinach Ham & Cheese Quiche

Thursday June 30, 2011
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A friend would bring this to a morning brunch meeting I used to attend and it was always so good I finally asked for her recipe.   I had never made quiche before and was pleased to add this dish to my repertoire.  I have since tweaked it a bit to suit my preferences and now I share it with you.

I added spinach to it to make it more healthy, and surprisingly, my middle child LOVES it.   My favorite meat to use in it is chopped ham.  Usually, we get a Christmas ham, which we never finish at Christmas time.  So we chop it up and portion it into 1lb packages that we store in the freezer.  I pull them out when I want to make this recipe.

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Spinach Ham & Cheese Quiche
Author: 
Recipe type: Brunch, Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This makes two quiches, I usually cook both, then freeze one to save for another day.
Ingredients
  • 2 deep-dish 9" pie shells, unbaked (from the frozen section, usually sold as a 2 pack)
  • 1 pound chopped ham, ground beef or italian sausage
  • 1 cup mayonnaise
  • 1 cup milk
  • 4 eggs, beaten
  • 2 Tbsp cornstarch
  • 2-3 cups shredded cheese, sharp cheddar recommended
  • 1 medium onion, chopped
  • 8 oz chopped frozen spinach, thawed and drained
  • 1 tsp salt
  • ½ tsp pepper
Instructions
  1. If using ground beef or sausage, brown the meat in a skillet and drain fat.
  2. In a separate bowl, blend mayo, milk, eggs, and cornstarch until smooth.
  3. Tip #1: beat eggs separately before adding.
  4. Tip #2: to ensure cornstarch is well mixed, measure milk in a measuring cup. When adding it to the wet mixture, pour all but the last bit, reserving maybe ¼th. Add the cornstarch to that bit of milk in the measuring cup and stir well to ensure the cornstarch is full absorbed. Then pour the milk/cornstarch mixture in with the rest.
  5. Stir in meat, cheese, onion and spinach.
  6. Tip #3: make sure to squeeze and drain the spinach well before adding to reduce excess moisture.
  7. Season with salt and pepper to taste.
  8. Pour equally into the two pie shells.
  9. Bake at 350 for 45 minutes.
Notes
Use low-fat versions of the milk, mayo and cheese to reduce fat content. Spinach is what I added to the recipe. The original recipe said cook for 35-40 minutes, but I found with the spinach it takes more like 45min - 1 hour to get it cooked through the center. When I use spinach, I cut the cheese to 2 heaping cups. If I'm skipping the spinach, I use the full 3 cups of cheese. Make sure you get the deep dish pie shells, the regular size ones will not hold it all! Cheddar cheese is recommended, but experiment with other flavors. The last time I made this, I did a combo of cheddar, monterey, and mozerella cheese and it was divine! If you freeze the second quiche, make sure it thaw it overnight (or longer). You can put it in the cold oven, covered with foil, and then warm it another 45 minutes after the oven reaches 350.

 

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2 Responses to Spinach Ham & Cheese Quiche

  1. 1
    Denise Hannesschlager says:

    I find that making quiche is like making an omelete. You can add pretty much anything you’ve got around the house, and it will taste good. I typically put bacon and ham, a drained can of diced tomatoes (also increases cooking time–but I make two shallow pies to keep cooking time down and make it go further), frozen spinach, whatever cheese is handy, and a can of mushroom peices and stems. Sour cream is a great sub for the mayo, too.

  2. 2
    Maggie Bailey says:

    Sounds yummy, I think I might try it this weekend. Thanks for sharing 🙂

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