Shelly's Recipe

DOTTED SWISS AND SPINACH QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Crust:
1 refrigerated pie crust (from 15-oz. pkg.)
2 tsp honey mustard or sweet hot mustard
1 tsp half-and-half or milk
1 tbsp sesame seed

Filling:
1 tbsp butter
1/4 cup chopped green onions
1 cup frozen cut leaf spinach, thawed and squeezed dry
1/2 cup finely chopped prosciutto or ham
1/2 tsp dried thyme leaves
1/4 cup flour
1/8 tsp white pepper or pepper
1/8 tsp mace or nutmeg
1 cup heavy (whipping) cream
3 eggs
1 cup shredded Swiss cheese
2 tbsp sesame seed, toasted**

Crust: Place pie crust in 9-inch pie pan as directed on pkg for one-crust filled pie. Brush mustard over bottom of crust. Brush edge of crust with half-and-half. Press tbsp sesame seed onto crust edge. Place oven rack in lowest position in oven. Heat oven to 400.

Filling: Melt butter in medium skillet over medium heat. Add onions; cook until crisp-tender, stirring frequently. Stir in spinach, prosciutto and thyme. Reduce heat; cook until spinach is thoroughly heated. Spread spinach mixture over mustard in bottom of crust.

In small bowl, combine flour, pepper, mace, whipping cream and eggs; beat with wire whisk until well blended. Pour egg mixture over spinach layer. Sprinkle with cheese and 2 tbsp toasted sesame seed. Bake at 400 on lowest oven rack for 35 to 40 minutes or until knife inserted in center comes out clean and edge of crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 5 minutes before serving.

**To toast sesame seed, spread on cookie sheet; bake at 400. for 3 to 5 minutes or until light golden brown.