Shelly's Recipe

SWISS AND SPINACH QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Crust
1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package
2 tsp honey mustard or sweet hot mustard
1 tsp milk
1 tbsp sesame seed
Filling
1 tbsp butter
1/4 cup chopped green onions
1 cup frozen cut leaf Spinach, thawed, well drained*
1/2 cup finely chopped cooked ham
1/2 tsp dried thyme leaves
1/4 cup flour
1/8 tsp pepper and nutmeg
1 cup whipping cream
3 eggs
1 cup shredded Swiss cheese
2 tbsp sesame seed, toasted

Preheat oven to 400. Place pie crust in a 9 inch pie pan as directed on package for one-crust filled pie. Brush mustard over bottom of crust. Brush edge of crust with milk. Press 1 tbsp sesame seed onto crust edge. Place oven rack in lowest position in oven.

Melt butter in a medium skillet over medium heat. Add onions; cook until crisp-tender, stirring frequently. Stir in spinach, ham 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, nutmeg, 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 for 35 to 40 minutes or until knife inserted in center comes out clean and edges of crust are 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.