Guess I must have taken stupid pills because while most of the rest of the country was eating some kind of barbecue last night for dinner, we were chowing down on quiche. Don't ask me how that happened except I'm thinking it may be that when you live at the beach year round, every day is a holiday. Sounds like a good enough excuse, ya' think?
No matter though because I happen to love quiche and Big Guy likes "cheese pie" too, thankfully. This version adapted from myrecipes.com was no exception, although it has a lot more egg in it than the usual. It also did an admirable job of filling up a deep dish 9 inch pan with a removable bottom.
Loaded with ham, spinach and Swiss cheese, I added a heaping teaspoon of Dijon mustard to the custard along with salt, pepper and a touch of nutmeg for added flavor. I said "I" and it should be "we", because Big Guy did the prepping while I rolled out the pastry, steamed spinach and sauteed onions. He also cubed the cheese in quarter inch or less dice instead of shredding it because I find it makes for a fluffier pie instead of having the cheese clump together in one solid layer as it melts. That's it for the secrets other than be sure to squeeze the moisture out of the spinach so you don't have a soggy bottom. Afterall, nobody likes a soggy bottom. Of course, I could have blind baked the crust for 10 or 12 minutes before adding the rest of the goods, which would have helped too but as you can see from the photo, I did neither.
You likely wouldn't have even noticed had I not fessed up, right? I wish! Just remember, do as I say not as I do and everything will turn out just fine.
Ham, Swiss and Spinach Quiche from JBug’s Kitchen Antics adapted from myrecipes.com
Pastry for 1 deep dish 9 inch pie
3 cups baby spinach
1 tablespoon unsalted butter
1/4 cup minced red onion
1/4 pound sliced ham, chopped
1-1/2 cups Swiss cheese, cut into quarter inch cubes
1 -1/2 cups half and half
1 heaping teaspoon Dijon mustard
1/2 teaspoon salt
Coarse ground pepper
1/4 teaspoon freshly grated nutmeg
Preheat oven to 375. Line a deep 9 inch pie pan with pastry and set aside. Wash and dry spinach. Heat sauté pan over medium heat. Add butter and when melted add onion. Sauté until slightly softened. Remove from pan to cool. Add spinach to pan, cover and cook over medium low heat until wilted. Remove from pan and squeeze well to remove any moisture. Pat dry with paper towels. Whisk together eggs, half and half, mustard, salt, pepper and nutmeg. Coarsely chop spinach and arrange on bottom of pie. Add onion, ham and Swiss cheese. Pour custard over top. Place quiche on a baking sheet to catch any drips and bake until filling is set and crust is golden brown – about 40 to 50 minutes. Let stand 10 minutes before slicing. Makes 8 servings. Refrigerate leftovers.
A year ago - Old Fashioned Pot Roast
Two year's ago - Jalapeno, Green Chile and White Cheddar Hushpuppies
Three year's ago - Braised Orange-Ginger Short Ribs