Quiche For Sweetie

Sweetie wasn't feeling up to par on Jan. 1, but by the next day he was better. Since we didn't party on New Year's Eve, just toasted each other with Irish Coffee, I think he was fighting off a cold. Of course I wanted to bake something to cheer him up...it's what I do. Since we had left over ham and cheese from Christmas, I decided to make quiche, one of his favorite things.

A good quiche has a flaky crust, so I blind-baked my stand-by ReadyCrust and let it cool. For the filling I had sautéed onions and sliced mushrooms, cubes of ham, small cubes of brie, and frozen chopped spinach (well drained). I added an extra egg to the filling so that it would be a bit firmer than usual. Because of that, it cut cleanly and served neatly while still very warm. 

Leftover will keep in the fridge a few days, if you have any. A nice side with this is a fruit compote or a green salad.

By the way, my Christmas tree is still up, but I will be taking it down soon. Each of the ornaments will be carefully put away for next year. In a way, that's similar to planting seeds...there is the faith that there will be a next year, a spring, a harvest, a celebration in the future. Since I received art supplies for Christmas and just cleaned up my studio, my attention is being drawn to my art journal and the next painting...

Ham and Brie and Mushroom Quiche with Spinach

1 blind-baked 9-inch single pie crust, fluted
1 tablespoon olive oil
1/2 large yellow onion, chopped finely
4 oz. fresh mushrooms, sliced
1/8 teaspoon dried thyme
dash of pepper
1 cup diced cooked and cooled ham
1/2 cup brie cheese in small dice
1/2 cup chopped spinach...preferably frozen and thawed
3 (or 4 as I did) large eggs
1 1/2 cups milk (I used unsweetened oat milk)
dash ground nutmeg
1/4 teaspoon freshly ground pepper

Keep the pie crust warm while preparing the filling.

In a large skillet heat the olive oil, then sauté the onions and mushroom 3 minutes over high heat, stirring often, until onion is lightly golden and mixture is losing its moisture. Stir in the thyme and pepper. Place this mixture into the bottom of the pie crust. Top with the ham cubes, distributing evenly.

Evenly distribute the brie cheese over the veggie mixture. Warm the chopped spinach in the microwave and then wrap in paper towels and squeeze the extra moisture out. Place clumps of the spinach evenly over the ham.

In a medium bowl beat the eggs lightly with a fork or whisk and then beat in the milk and nutmeg and pepper. Pour this mixture over all of the filling ingredients in the pie plate. The filling will just come to the top of the pan sides.  If desired, brush the fluted crust with milk (optional).

Place pie pan on a small baking sheet and bake in preheated 350 degree F oven for 30-40 minutes until knife inserted in center comes out clean. If necessary, cover the fluted crust with foil if it starts to brown too much.

Cool quiche on a rack for 5 minutes, then cut into wedges and serve.
Serves 4 - 6.