The other day I was at a loss for what to make for dinner. We hadn’t been grocery shopping in far too long and the bare pantry and refrigerator served as a reminder of this. As I started to dig around I found some heavy cream, half & half, eggs, spinach, leftover Christmas ham and puff pastry, so I decided to make a quiche, using the puff pastry in place of a standard quiche crust. The result was a flaky, chewy, eggy, cheesey slice of deliciousness. Better yet, it all came together pretty quickly me and allowed me to avoid take-out or a trip to the store.
Ham and Spinach Quiche
- 3 eggs
- 1 cup heavy cream
- 1/2 cup half & half (or whole milk)
- 1 sheet frozen puff pastry, defrosted
- 1 cup chopped ham
- 1 box frozen chopped spinach, defrosted and squeezed dry
- 1 cup mozzarella cheese
- 1/4 cup grated parmesan cheese
Pre-heat oven to 350 degrees.
Spray a glass pie pan with non-stick cooking spray.
In a medium bowl, whisk eggs with pinches salt and pepper. Add cream and half & half. Whisk well to combine and until slightly bubbley. Set aside.
Roll puff pastry out until it fits into the pie pan, with the edges slightly hanging over. Fold excess over to form the top of the crust.
Sprinkle crust with half of the ham, spinach and the cheeses. Pour in half of the egg mixture. Sprinkle with remaining ham, cheeses and spinach. Pour in the rest of the egg mixture.
Cook for 40 – 45 minutes, until quiche is set. Remove from oven and let cool 5 minutes before slicing.