Recipes November 2015 Country Kitchen Angela’s quiche

Angela’s quiche

Angela’s quiche
Angela’s quiche

Angela’s quiche


Start-to-finish: 1 hour 30 minutes (30 minutes active)

1 frozen deep-dish pie crust

1 cup diced ham

½ cup onion, diced

½ 10-ounce package frozen chopped spinach, thawed

2 cups grated cheese

4 eggs

1 ½ cups half-and-half

Salt and pepper 


Heat oven to 350 F. Prepare pie crust as directed. 

Meanwhile, sauté diced ham and onions in a dry skillet, ensuring all excess moisture is removed, about 5 minutes. 

Place thawed spinach in paper towels and squeeze until all moisture is removed. 

In a bowl, whisk together eggs and half-and-half until well combined. 

Layer ham mixture, spinach and cheese in pie crust, reserving a handful of cheese. Pour egg mixture into the pie crust and sprinkle cheese over the top. Season with salt and pepper. 

Place piecrust on a jelly roll pan and bake for 45 minutes to 1 hour. If desired, turn broiler to high and brown cheese for 1 to 2 minutes.

Allow to cool for 10 minutes.