– 10 ounces frozen chopped spinach thawed – 1 refrigerated pie crust (to make your own, use Whole Wheat Pie Crust or Oil Pie Crust) – 5 large eggs – 3/4 cup milk (I used 1%; or use whole milk or a combo of milk and cream for more richness) – 3/4 teaspoon kosher salt – 1/4 teaspoon ground black pepper – 1/4 teaspoon ground nutmeg – 1/4 teaspoon hot sauce such as Tabasco (optional) – 1 cup diced cooked ham – 3/4 cup 1/4-inch-diced melty cheese such as Gruyere or white cheddar* (about 3 ounces) – 2 green onions finely chopped
Prepare and blind bake the pie crust.
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In a large mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and Tabasco.
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Scatter spinach evenly over the bottom of the blind-baked crust. Sprinkle the ham, cheese, and onion over the top of the spinach.
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Carefully pour the egg mixture over the top. Bake the quiche until set, about 40 to 50 minutes
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