It’s the low-calorie dish you can have for breakfast, lunch, and dinner!
The quiche recipe is the ultimate culinary chameleon, not just because it can be made with dozens of different flavor combinations, but also because it is as good for breakfast with a cup of coffee as it is for dinner with a glass of red wine. Or split the difference: Make this quiche recipe for Sunday night’s dinner, and then take a wedge with you to work on Monday; it makes for a fine desk-side lunch, and it’s great for meal planning in advance, too.
1 frozen pie shell, thawed and pricked with a fork
1/2 Tbsp. olive oil
1 clove garlic, minced
1/2 bunch spinach, washed, dried, and stemmed
2oz smoked ham, cut into 1?4-inch cubes
1/2 cup shredded Swiss cheese, such as Gruyere
3/4 cup milk
1/4 cup half-and-half
1/2 tsp salt
Pinch of nutmeg
HOW TO MAKE Spinach and Ham Quiche
- Preheat the oven to 375F. When hot, place the pie shell on the middle rack and bake for about 8 minutes, until lightly toasted, but not browned.
- While the oven heats and the shell bakes, heat the olive oil in large skillet or pot over medium heat. Add the garlic, cook for 30 seconds, then add the spinach.
- Cook for 5 minutes, until the spinach is fully wilted. In a large mixing bowl, combine the ham, cheese, eggs, milk, half-and-half, and spinach, squeezing the spinach thoroughly before adding to purge any excess water.
- Season with salt and a pinch of nutmeg.
- Pour the egg mixture into the warm pastry shell.
- Bake for about 12 minutes, until the quiche has browned lightly on top and a toothpick inserted into the center comes out clean.