Quiche is such an easy but delicious dish that can be made for breakfast or brunch. The best part is you can add anything into a quiche to blend the flavors. I love to make a quiche with fresh spinach, mushrooms and a tasty smoked ham topped with cheese. This recipe is very simple to do and makes a great conversation starter for Mother's Day or a beautiful morning with your loved ones.
Mushroom Spinach and Ham Quiche
2 cups of Spinach
4-5 large mushrooms (6-8 for small)
2 cups of fresh baby Spinach
1 half medium onion chopped
1 cup to 1 ½ cups of chopped Smoked Ham
1 tbsp jarred minced garlic or 2 minced fresh garlic cloves
4 large eggs
1 cup of Whole Milk
1 cup of cheddar cheese
½ - ¾ cup of Parmesan cheese.
1 pre-made pie crust or pie crust you made
Oil a 9-10 inch pie pan or quiche/tart pan with butter or oil spray. For better presentation and better cutting a quiche pan is preferred. Mold your pie crust around your pan snugging along the bottom and the sides. I usually make the top of the even with the top of the pie pan, you can be creative and make a shape or if using a quiche pan all you need is to meet the dough to the top of the side lip.
Now you want to prickle the dough with a fork all along the dough to prevent bubbling or puffing. Now take a sheet of foil with shiny side down to the dough. Place foil on the dough and cover along the sides fitting the shape of the pie pan. Now place 3-4 cups of dry beans or rice to weight down the foil keeping the shape of the pie crust. In a preheated oven to 400 degrees, blind bake/cook the dough for 10 mins. If you want a crispy bottom, remove from oven after 10 mins, remove the foil and bake for another 6-8 mins.
Add about 1 tbsp of Olive oil and butter and turn on the heat to medium and allow the butter and oil to mix.
Add your onion, spinach, mushrooms, garlic and season with salt and pepper. Sautee down the veggies until the onion is translucent and spinach is cooked down. Once cooked down, add your chopped smoked ham into the pan and cook until heated up. Once the ham is hot, the filling is done cooking.
In a bowl, add 4 large eggs and whisk along with adding 1 cup of whole milk. You can use heavy cream for more of a rich filling. Mix thoroughly and season with salt and pepper.
Now add your veggie mix into the pie crust evenly distributing your ingredients throughout the pie. Top with cheddar cheese and evenly add your egg and milk mix. Top with more cheese, I used parmesan cheese for that bold salty cheesy taste. Give it a good coating on the top.
Bake for 20 – 25 mins at 400 degrees. Let rest for about 10 – 15 mins and serve.