Florentine Quiche
- 4 eggs
- 1 ½ cup half and half or whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- Dash of nutmeg – optional
- ¼ cup ham diced or cooked, crisped bacon, chopped
- 2 cups fresh spinach, chopped and loosely packed
- 1½ cup shredded cheese – Swiss is traditional
- 1 9 inch pie crust round – refrigerated or from scratch
- Place pie crust in 9 inch shallow pan. Bake for 12 minutes at 350. While pie crust is baking, prepare remaining ingredients.
- Whisk milk, eggs and seasonings until just mixed.
- Chop ham or bacon and spinach
- Place meat in the bottom of the pie crust.
- Add spinach and cheese.
- Pour milk and egg mixture over the ingredients in the pie crust.
- Bake at 375. Check for doneness at 35 minutes, bake additional 5 minutes if needed. Quiche is done when a table knife inserted in the middle, comes out clean. Do not overbake.
- Let set for 10 minutes. Quiche will continue to cook as it cools.
- Can serve warm or cool completely.