A Quiche Type of Morning

     Sundays are meant for laziness and good eats. This Sunday we are greatfully accomplishing both. We started the day at 11, which we realized was actually 12 and I “threw together” a quiche with the left over cheese and meats and veggies from our week of eating at home. (For a couple who ate out almost daily, not eating out for a week has been quite a feat.) We are proud of ourselves and preparing for a week of fun and revelry as SXSW quickly approaches next Tuesday. The original recipe called for far too much butter, there was a sheen on the top so I’ve modified it a bit to fit what I believe tastes better, and is healthier. The results were gorgeous. Golden brown crust and a crisp parmesean layer on top. We’ve decided to eat this for breakfast every day until it’s all gone… which will be tomorrow. Yea, we ate half the darn thing in one sitting.

Ham and Spinach Quiche


  • 1/4 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 2 cups fresh spinach
  • 1/2 cup mushrooms of your choice
  • 4oz black forest ham sliced in 2 inch pieces
  • 1 1/2 cups parmesan cheese 
  • 1/2 cup shredded cheddar cheese
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten
  •  3/4 cup milk
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms,  Cheddar cheese and 1/2 cup Parmesan cheese. Season with salt and pepper. Pour mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Parmesan cheese, and bake an additional 35 to 40 minutes, until golden brown and set in the center. Allow to stand 10 minutes before serving.

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