And neither do I!
Or so I thought.
I don't know why in my head I gave quiche such a bad rap. I have only ever had them at bridal or baby showers and was never impressed. They were room temperature, gushy, and bland. So after my first few experiences with quiche I just gave up on them.
To my surprise this was actually quite delicious! The tangy Swiss cheese paired perfectly with the sweet ham. The egg custard was creamy and pulled this whole lunch (or breakfast) (or dinner) together! I guess I have to pull quiche off my "foods I will never eat again" list!
Notes: The original recipe used a puff pastry and mushrooms in place of the pie crust and spinach.
One Year Ago: Chicken and Rice Soup
Ham and Swiss Quiche
Prep: 15 minutes Cook Time: 25 minutes Serves 4-5
1 pre-made frozen pie crust, thawed
1 cup ham, diced
1 cup Swiss cheese, grated
1 cup frozen spinach, thawed
3 large eggs
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup sour cream
Preheat oven to 400°F.
Unfold pie crust and press into pie plate. Using a fork, crimp edges of dough.Top with ham, cheese, and spinach. Whisk eggs, paprika, pepper, and salt, in bowl. Whisk in sour cream. Spoon egg mixture over toppings. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.
adapted from Bon Appetit November 2006