Recipe courtesy of Kristy Murray (lingeralittle.com)

Ham and Cheese Quiche with Spinach

• 4 large eggs
• 125 mL (½ cup) heavy cream
• 125 mL (½ cup) whole milk
• 2 mL (½ tsp) salt
• 2 mL (½ tsp) black pepper
• 250 mL (1 cup) ham steak, cubed
• 250 mL (1 cup) Parmesan cheese, grated
• 500 mL (2 cups) baby spinach, loosely packed
• 1 (23-cm/9-inch) par-baked pie crust in a pan

Preheat the oven to 200 C (400 F). In a medium-size bowl, beat 4 large eggs for 2 to 3 minutes, or until well blended and fluffy. Add cream, milk, salt and pepper. Continue to beat until fully blended, about 1 minute. Stir in ham, cheese and spinach. Stir until everything is combined.

Pour the egg mixture into the pie crust and bake for 40 to 50 minutes. The edges of the filling should be firm but the middle should still slightly jiggle. Remove from the oven and place the pie pan on a cooling rack for 15 to 20 minutes to continue to cook and firm up. Serve warm. Makes 8 servings.