Wednesday, January 11, 2012
1 frozen pie crust (I usually buy the deep dish kind)
1 cup frozen cubed potatoes (could use shredded as well)
1 cup diced ham (could also use sliced lunch meat ham, crumbled bacon, or cooked crumbled sausage instead)
1 cup fresh spinach chopped
1 cup + 3 Tbsp sharp cheddar cheese freshly grated (could use Gouda, Swiss, pepper jack)
*You could also add in 1/2 cup sauteed mushrooms, I small can of green chilies, sun dried tomatoes, 1/2 cup sauteed onion, 1 bunch scallions minced, 1/2 red bell pepper diced...you get the point. Anything is good!
Layer the above ingredients into a pie crust in that order. You want the cheese to help weigh down the spinach and I like the potatoes on the bottom so they don't brown up but maintain a soft texture.
In a large bowl whisk together 6 eggs, 1/2 cup of milk or heavy cream, 2 Tbsp melted butter, and a generous dash of salt and fresh pepper (If you are using bacon you can back off a bit on the salt so it doesn't overwhelm you). Gently pour the egg mixture on top of the quiche mixture and use a spoon to lightly mix things around to make sure the eggs reach the bottom. Bake in a 350 degree oven for 35-45 minutes until the center is no longer wiggly. Just before removing from the oven, top with remaining cheese and let it melt in the oven.
Remove, cut and serve.