Ingredients

The following ingredients have 8 Servings
  • 1 9 inch deep dish homemade pie crust (OR frozen deep dish pie crust)
  • 1 1/4 cups heavy cream
  • 5 large eggs
  • 1 Tbsp chopped flat leaf parsley
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/16 tsp nutmeg
  • 1 1/2 cups diced cooked ham
  • 1/3 cup shredded Parmesan cheese
  • 1 1/2 cups roughly chopped fresh baby spinach
  • 1 1/2 cups shredded Swiss or Gruyere cheese (divided)

Instruction

  • Preheat the oven to 375°F. If using a homemade pie crust, press into a 9 inch deep dish pan. Crimp edges as desired. If using a frozen or homemade crust, place onto a baking sheet for easy moving in and out of the oven.
  • In a small mixing bowl, whisk together heavy cream, eggs, chopped parsley, onion powder, salt, pepper, garlic powder, dry mustard and nutmeg.
  • To assemble: Arrange diced ham evenly over bottom of pie crust. Sprinkle Parmesan cheese over ham. Sprinkle 1 cup of shredded Swiss or Gruyere over Parmesan.
  • Arrange chopped spinach over shredded cheese. Pour the filling evenly over the spinach layer making sure it's evenly distributed. It's helpful to use a fork to gently move spinach in places to allow it to reach ham. Sprinkle the remaining shredded Swiss cheese on top.
  • Place into the preheated oven and bake for 30-40 minutes until spinach is tender and egg custard is cooked through.
  • Allow the quiche to stand on the counter for at least 20 minutes before serving.