Kerriél's Quiche - Kerriél Bailey, Esq.

Kerriél's Quiche

By Kerriél Bailey, Esq.

My Friend Debbie

Easter Sunday is a time of thankful appreciation for the birth, death and Resurrection of JESUS. If your family is like mine, that often involves a lovely Easter Sunday dinner complete with Ham and all the fixings. But there always seems to be leftover Ham. I am sharing two of my favorite recipes, Kerriél's Quiche, and Baked Split Pea Soup in this issue.

Preheat the oven to 425 degrees. Cover a cookie sheet with aluminum foil and set aside.

Ingredients:

4 large eggs
1 pt heavy whipping cream
1 tsp nutmeg
1 tsp Kosher salt
1 cup cubed ham
1 cup sharp cheddar cheese
1 small carton of frozen, chopped spinach (thawed and drained)
1 batch of your favorite pie crust (or even a pre-made, rolled pie crust)
Quiche dish (or you can probably substitute a pie pan)

Take the pie crust and place it in an ungreased Quiche dish and poke holes in the bottom with a fork so the dough won't bubble. Place the Quiche dish with the crust on the center of the cookie sheet. Beat together the eggs, then add the heavy cream, nutmeg and salt and blend well. Add the ham, cheese and spinach. Carefully pour or spoon mixture into the pan and place on the center rack of the preheated oven. Bake for 15 minutes at 425 degrees then lower temperature to 325 degrees and bake another 35-45 minutes. You'll know it's done when a clean knife inserted into the center of the Quiche comes out clean. Let sit for 5 minutes, and then cut into pie shaped slices.

Quiche can be served for breakfast or dinner. For breakfast I usually serve with some type of muffin or toast, fresh fruit and juice. For dinner, I usually serve with a bread or roll and salad. Enjoy!

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