This is a wonderful yummy pie that will make everyone who has tasted it wish for the second helping.
- 1 tablespoon butter1
- ½ shallots
- minced 8 oz. deli sliced ham (kinda thick)
- 1 bag flat–leaf baby spinach, roughly chopped
- Coarse salt and ground pepper
- 4 ounces Gruyere cheese, grated (about 1 cup)
- 1 Pillsbury Refrigerated Pie Crust
- 4 large eggs, 1 ½ cups half–and–half
- 1/8 teaspoon ground nutmegred pepper flakes (optional)
Firstly prepare your pie crust by gently unrolling into the pie dish. Push it down into the pan making sure the dough hangover is pretty even around the pan. (If it doesn’t come out perfect don’t worry. I think that it gives it a homemade feeling and rustic quality.
Preheat oven to 350 degrees, with racks set in lower third. In a large skillet, heat butter over medium. After this add ham and shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt, pepper, and red pepper flakes and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes. Make sure all spinach is used.
Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Put spinach mixture into pie crust, and then top with cheese. Place crust on a rimmed baking sheet.
In a large bowl, whisk together eggs, half–and–half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Pour egg mixture into crust.
Arrange baking sheet on rack, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
My advice is the following:
If there are more than 4 people, double up! Also, play with your favorite meats and cheeses etc. It’s impossible to mess up, really.