Quiche de presunto e espinafre

Ingredientes

• 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)

Modo de preparo

1. 1

   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.

2. 2

   In a small mixing bowl, whisk together heavy cream, eggs, chopped parsley, onion powder, salt, pepper, garlic powder, dry mustard and nutmeg.

3. 3

   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.

4. 4

   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 the ham. Sprinkle the remaining shredded Swiss cheese on top.

5. 5

   Place into the preheated oven and bake for 30-40 minutes until the center is set when the pan is gently shaken. The spinach should be tender and egg custard cooked through.

6. 6

   Allow the quiche to stand on the counter for at least 15-20 minutes before slicing and serving.