Ham, Swiss and Spinach Quiche

Here's another mix-and-match creation.  I added mushrooms, but how about bacon, green onions, sausage or different kinds of cheeses? 

Two caveats:  

1) If you use all of the egg liquid, it may overflow, so loosely wrap an aluminum foil "collar" around it.

2) You may need to bake it longer than 20 minutes in order to solidify the filling

5 servings

18 calculated points

Chenin Blanc

Ingredients

• 3 cups packed baby spinach, chopped
• 6 large eggs, lightly beaten
• 1½ cups half and half
• ½ teaspoon salt
• 1 9-inch frozen pie crust
• ¼ pound sliced ham, chopped
• 1½ cups shredded Swiss cheese

Directions

Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.

Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.

Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.