Our oldest son inspired last night’s dinner. We had put away a new carton of a dozen eggs when he came to me and said, “egg drop”. I didn’t think much of it as I followed him into the kitchen to find the dozen eggs on the kitchen floor. After the initial heart attack, we assessed the damage and found that we could salvage about half of the eggs. What to do? Quiche!
The following is the result of the question, “What to do I have in the pantry to add to the quiche?”
Easy Spinach and Ham Quiche
Ingredients (measurements are approximate):
1 box of frozen spinach or can of spinach, about 1 cup wilted fresh
1 can Spam, diced
1 small onion diced or 2 Tbls dried onion minced
1 Tbls garlic minced
3/4 cup mozerella shredded
5 large eggs
1 1/2 cup milk, cream or half and half (we use skim)
2 tsp Slap Ya Momma seasoning
1 pie crust
Preheat the oven to 425 degrees Farenheight
Unfold the pie crust into a 9 inch pie plate, press into sides and bottom.
Mix together spinach, ham, cheese, onion, garlic and spice together in a bowl. Pour mixture into crust.
Blend eggs and milk together. Pour over pie mixture.
Place quiche in oven. Bake 15 minutes. Reduce heat to 300 degrees and cook another 30 minutes or until knife inserted in center comes out clean.
Let cool 10 minutes before serving.
1 cup flour
1/3 cup + 1 Tbls butter
1/2 tsp salt
2-3 Tbls water
Soften butter slightly. Cut flour and salt together with a fork or pastry cutter until lumps are pea sized.
Slowly add water. Fluff with a fork until crumbles start to come together.
Pour dough onto floured surface. Use floured rolling pin to roll crust to approximately 1/4 inch thick. Fold in half and half again.
Place into pie pan.
Tip: An alternative to pie crust is crumbled Cherrios with oil or butter added. Press the mixture into the pie pan with a fork.