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Saturday, 16 April 2016

Gruyere and Ham Quiche for Dinner

By: Miriam Borys Busby

Yield:  4 - 6 servings


8 eggs
1 cup spinach - rinsed 
3 slices ham 
1 cup half & half cream
1/2 cup Gruyere cheese - cut into small chunks
1/8 cup grated parmesan cheese
1 green onion  
1 tsp. seasoning of your choice
( I used garlic ‘Dash’)
salt & pepper to taste

Prep for pastry:
Make your pastry ahead of time and store in the fridge. For an easy dinner I make up my pie shell the day before and keep it in the fridge, covered, until 40 minutes before meal time. Click on this link to go to my pastry recipe.

Egg Filling Prep:
This egg filling can be made up ahead of time as well and stored in the fridge.  The quiche takes approximately 40 minutes to bake and this time can used to make a fresh  green salad to go with.

Add eggs into a large bowl. Whisk together well with the cream, salt & pepper.  Grate parmesan cheese, add to eggs. Cut up the ham and the Gruyere cheese and add to eggs.  Whisk well.
Wash & spin spinach dry and add to the bottom of an unbaked pie shell. Pour egg mixture over the spinach . Preheat oven to 350. Put the quiche into the hot oven onto the middle rack. Bake until golden brown and the centre of the quiche is firm.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

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