Ham quiche

Our ham quiche recipe is simply delicious, quick to cook and perfect for lunches!

INGREDIENTS

• 2 tbsp. tablespoon of olive oil
• 1 cup yellow onion, diced
• ½ cup red pepper, diced
• 100g brown mushrooms, sliced
• 2 tbsp. teaspoon chopped garlic
• 285g frozen chopped spinach, thawed and drained
• 1 C. teaspoon of salt
• ¼ cup sun-dried tomatoes, roughly chopped
• ½ cooked barbecued ham , diced
• 1 pie crust (pie base)
• 1 cup grated mozzarella cheese
• ¼ cup grated parmesan
• 5 large eggs
• ½ cup heavy cream
• ½ cup whole milk
• ¼ teaspoon ground black pepper

INSTRUCTIONS

1. Place the oven rack in the center position. Preheat oven to 350°F. Heat a large skillet over medium heat. Once hot, add the olive oil. Add onions and sauté until translucent and lightly browned, about 5 minutes.
2. Add the pepper and sauté for 1 minute. Add mushrooms and sauté until moisture releases, about 2 to 3 minutes. Add garlic and sauté for 30 seconds.
3. Add the drained and chopped spinach and sauté to remove excess moisture, about 1 minute. Season the mixture with ½ teaspoon salt. Add the chopped sun-dried tomatoes and the ham cut into cubes. Mix for 30 seconds.
4. Sprinkle half of the mozzarella cheese over the bottom of the pie crust. Transfer the spinach and ham mixture to the pie crust, spreading it evenly in the pan. Sprinkle with remaining mozzarella and parmesan.
5. In a medium bowl, whisk together eggs, heavy cream, whole milk, ½ teaspoon salt, pepper and nutmeg. Slowly pour the egg mixture into the pie crust. Use a fork to gently move some of the ingredients to help the custard set. You may not use all of the custard mixture, depending on the depth of the dish. Sprinkle the surface with black pepper.
6. Bake the quiche on a baking sheet in the middle of the oven until the surface is lightly browned. The center should be set and the edges slightly puffed, about 30 to 35 minutes. The temperature should be approximately 190 to 195ºF (88 to 91ºC) in the center and approximately 195 to 200ºF (91 to 93ºC) at the edges.
7. Let cool on a wire rack for 5 to 10 minutes before serving. Slice or let cool completely, cover and refrigerate to serve the next day.