Yum! Quiche with a crispy salad for lunch.
Feast of Eden's Favorite Quiche
We served this quiche as a special a few times each month at the cafe, and at catered events. I varied the ingredients and came up with some lovely combinations, such as Chicken & Artichoke, Asparagus & Bacon, and on so on. It was served with a green salad on the side, and some customers liked to add a cup of soup, as well. I learned quickly that quiche of any kind is crazy popular! It was such a blessing when The Daily Herald (a Chicago-area newspaper that wisely had editions featuring the different suburbs) featured Feast in their Northwest Suburb Food Section, and this quiche was one of the showcased dishes. Needless to say, a surge of quiche-loving customers from all over the place soon became loyal customers. Quiche rocks, and I know you and yours will love this recipe!
1 9-inch pie shell, blind baked
1/3 cup thinly-sliced green scallions, tops and light green parts
1 teaspoon butter
4 large eggs
1/2 cup real mayonnaise
2 Tablespoons all-purpose flour
1 cup half and half cream
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup ham, cut into 1/4-inch cubes
8 ounces shredded Cheddar cheese
Preheat oven to 375-degrees Fahrenheit.
In a small glass bowl, combine scallion and butter. Cover and microwave on high for 30 seconds, or until fragrant and softened a bit.
Beat eggs in large bowl until they are thoroughly broken up with no white streaks remaining. Add mayonnaise and beat until there are no lumps. Sprinkle flour over the top of the mixture and whisk in until well combined. Slowly stir in cream and mix until thoroughly incorporated. Add green onion mixture, spinach, ham and cheese; mix well.
Pour into pie shell. Bake in preheated oven for 30-40 minutes, rotate dish after 20 minutes. Check after 35 minutes baking time, but be sure to bake until the quiche is golden brown and set in the center. (Ovens vary, so use your eyes and nose to determine when it is done!)
