Mimi

When I was growing up my mom, Mimi, always made this ham and spinach quiche on Thanksgiving and Christmas mornings.  I’m fairly certain that the original recipe called for shredded cheddar cheese but she always made it with American cheese. Sometimes when you don’t have too much to work with you have to make frugal substitutions. 

When she made this recipe she made it in 2 regular frozen pie shells. When I started making it for my family I would make one recipe in two regular pie shells and one in one deep dish pie shell. It was a nice way to cut the carbs in the recipe. I also started using the refrigerated pie shells in my own glass pie dishes

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Thanksgiving

This Thanksgiving I went to make my quiche and realized that my pie dishes were full of pumpkin pie and I would have to figure something else out in a jiffy. I looked at my deep dish baker and figured that should have roughly double the volume of two deep dish pies.  I gambled and won big time. This turned out way better than I would have thought. The cook time was a little bit longer but not by much. 

My version of this quiche is baked in a 1 1/2 quart dish. I take one refrigerated pie crust and roll it out to fill the dish. If you’re worried about a soggy bottom then it would be a good idea to use some pie weights and blind bake your crust. Then I take four slices of american cheese, break them into four squares and cover the bottom of the pie shell. I always  squeeze the thawed spinach to remove as much wetness as possible before placing it and the ham on top of the cheese layer.

I whisk my eggs together and then whisk in the milk. Season with salt and pepper. Pour the mixture over the ham and spinach. Take the rest of the cheese and arrange it on top. Bake at 350 degrees for about 45 minutes.