Ham & Spinach Quiche

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Call it a cliché, but after my weekend trip to Paris I was inspired to make quiche for dinner.  Part of my inspiration came from the light and fluffy slice of quiche Glenn and I shared in the shadow of the Eiffel Tower.  The other part of my inspiration came from the fact that Glenn clearly enjoyed his Paris quiche more than the one I usually make.  Needless to say, I was determined to make one he would enjoy as much, if not more.
I realized that the primary difference between my usual quiche and the one we ate this weekend was the amount of cheese.  An avid lover of all things cheese related, I tend to be heavy-handed with the amount I use.  For this quiche I lightened up and only added the thinnest layer of cheese on top of the crust.  Instead of grating the cheese I selected a good quality Swiss from the deli case and had them thinly slice the cheese. (The same results could be achieved at home with a mandolin).  I had wanted to add asparagus as my vegetable but opted for fresh baby spinach since it’s appearance beat out that of the limp looking asparagus.  I threw in a bit of leftover ham to please my meat loving boys but you could omit that and turn the dish into a vegetarian option.  The spinach was bright and flavorful, the custard silky smooth, and the ham added a touch of sweet and salty.  Our dinner table might not have provided the same atmosphere as our bistro table in Paris, but I do think this quiche could give our Parisian version a run for its money.
HAM & SPINACH QUICHE
1 deep dish pie crust
4 ounces diced cooked ham (I used leftover brown sugar baked spiral cut)
2 ounces thinly sliced Swiss cheese
1 Tablespoon olive oil
1 small onion, minced
8 ounces fresh baby spinach
1 1/2 cups whole milk
5 eggs
2 tablespoons all-purpose flour
pinch dried mustard powder
salt and pepper to taste
Paprika
  • Preheat the oven to 375 degrees.
  • Prepare the crust of your choice.  Roll out the crust to fit a 10 inch deep dish pie crust.
  • Place the cheese slices over the bottom of the pie crust. 
  • Heat half of the olive oil in a small medium skillet over medium-high heat.   Chop the spinach and add to the pan.  Toss continually and cook until the spinach is just wilted.  Spread evenly over the top of the cheese.
  • Add the remaining olive oil to the skillet. Add the minced onion and saute until soft and translucent, about 5 minutes.
  • Add the cooked ham, toss to coat with oil, and cook until heated through, about 2-3 minutes.  Sprinkle the ham and onion mixture evenly over the top of the spinach.
  • Combine the milk, eggs, flour, dried mustard, and salt and pepper in a large bowl.  Using a stick blender, blend the mixture until smooth and the flour is thoroughly incorporated into the liquids.
  • Pour the custard over the top of the ham and onions.  Sprinkle with paprika.  
  • Bake in the preheated oven for 40 to 45 minutes until a cake tester inserted into the center of the quiche is clean.  Remove from oven and let sit for 10 minutes before slicing.
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