Spinach, Ham & Swiss Quiche


This one is for Carolyn Mims…

Spinach, Ham & Swiss Quiche

Ingredients
3 cups packed baby spinach, chopped 
6 large eggs, lightly beaten 
1 1/2 cups half and half
1/2 teaspoon salt
1/2 teaspoon dried mustard

1 9-inch frozen pie crust or puff pastry
1/4 pound sliced ham, chopped
1 1/2 cups shredded Swiss cheese

Preparation
1. Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted (about two minutes). Remove spinach to a paper towel-lined plate and pat dry.
2. Combine eggs, half and half and salt and mustard in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
3. Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.