SPINACH HAM QUICHE
Steps:
- Chill pie shell for 1 hour. Bake in preheated 400° oven for 12 to 15 minutes or until edge of shell is golden brown. In a large skillet over medium-high heat, saute onions in butter for 5 minutes (do not brown). Add ham and saute for 1 minute. Add spinach and stir for 2-3 minutes or until spinach is wilted and onions are tender. Cool slightly. Spread in bottom of pie shell. Sprinkle with cheese. Place half-and-half, eggs, cornstarch, salt, nutmet and pepper in a blender container. Cover and blend until smooth. Pour into pie shell. Bake for 35 to 40 minutes or until puffed, golden brown and set in center. Cool at least 10 minutes before cutting into wedges. Serve warm or at room temperature.
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Kashan Malik
[email protected]I'll probably make this quiche again, but I'll make some changes to the recipe.
SK Sadi
[email protected]This quiche was okay, but I've had better.
iris G8
[email protected]I wouldn't recommend this recipe to anyone.
pathmika sandaruwan
[email protected]This was the worst quiche I've ever had. The crust was tough and the filling was dry.
Inocent Boy2
[email protected]This quiche was very bland. I had to add a lot of salt and pepper to make it taste good.
Faisal Khan niazi
[email protected]The crust was a bit soggy, but the filling was delicious.
Tunaune Tjitemisa
[email protected]This quiche was a little too salty for my taste, but otherwise it was very good.
TIGER BEATZ
[email protected]I love that this quiche can be made ahead of time and reheated when you're ready to serve it. It's perfect for busy weeknights.
Alex Naruseb
[email protected]This was my first time making quiche, and it was surprisingly easy! The recipe was clear and concise, and the quiche turned out beautifully.
my name is baraa
[email protected]I've made this quiche several times now, and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
Usman Usman Ali
[email protected]This quiche was a hit with my family! The flavors of the spinach, ham, and cheese blended perfectly together, and the crust was flaky and golden brown. I will definitely be making this again.