Since making quiche was a great way to use up the ham, I decided to make another quiche again. This time, I changed up the flavors and made it a bit more savory. I thought shallots and mushrooms would be a great combination as well as having spinach and parsley for some healthy greens. Also, just to firm the quiche up a little, I went ahead and upped the Bisquick to one full cup just for the sake of easier measuring. Why not, right?
I'm so happy the quiche turned out super yummy! It was slightly more denser than the first time I made it, but in a satisfying kind of way. Man, I'm really loving this recipe!
Ham and Spinach Quiche
(adapted from Farm Eats, City Streets)
1 ½ cups diced cooked ham
2 cups fresh baby spinach
1 large handful flat-leaf parsley, chopped
1 cup mushrooms, sliced and roughly chopped
1 large shallot, thinly sliced
1 clove garlic, minced
1 ½ cups shredded sharp cheddar cheese
1 cup low fat milk
½ cup fat free half and half
1 cup Bisquick baking mix
3 eggs
¼ tsp paprika
¼ tsp black pepper
kosher salt, to taste
1 tsp olive oil
Heat oven to 400 degrees. Grease a deep dish pie plate.
In a large pan on high heat, saute mushroom and shallot in oil until browned. Add spinach and garlic and cook until spinach has wilted and excess moisture has evaporated. Remove from heat and season with a pinch or so of salt. Add ham then set aside.
Beat the milk, Bisquick, eggs, paprika, and black pepper until fairly smooth. Stir in parsley, cheese, and ham mixture. Pour into the prepared pie plate.
Bake at 400 degrees until golden brown (about 35-40 minutes). Remove from oven and let stand for 10 minutes before cutting.
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