Ham and Spinach Quiche

  • Author: Jenna


1  (15-oz.) package refrigerated pie crusts
1  egg white, lightly beaten
6  bacon slices          (left out)
1/2  cup  chopped onion       ( 1/2 cup chopped onion)
1  cup  sliced fresh mushrooms   (1/2 cup of spinach)
1 1/2  cups  half-and-half    ( 1 cup of 1 % Milk)
1  cup  chopped cooked ham
6  eggs, lightly beaten          ( 3 large eggs, 3 egg whites)
1/2  teaspoon  seasoning salt
1/2  teaspoon  black pepper
2  cups  (8 oz.) shredded Swiss cheese    (1 cup of mozzarella cheese part-skim)
2  tablespoons  all-purpose flour


. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.