Spinach, Ham & Pepper Quiche

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 ml	shredded white Cheddar or Gruyere cheese
1 cup / 250 ml	EGG Creations Whole Eggs Original, well shaken
1/4 tsp / 1 ml	each salt and pepper
1/2 cup / 125 ml	whole milk
1/2 cup / 125 ml	Greek yogurt (5% milk fat or higher recommended)
1/2 cup / 125 ml	each diced red pepper and ham
3/4 cup / 175 ml	frozen chopped spinach, thawed and squeezed dry on paper towel
1/4 cup / 50 ml	finely chopped onion
1 tbsp / 15 ml	butter
1	homemade or ready-to-bake pie crust for 9-inch (23 cm) deep dish plate

Preheat oven to 400°F (200°C). Arrange pastry in pie plate; prick bottom with a fork and flute edge as desired. Bake, on lowest rack, for 8 minutes. Reduce oven temperature to 325°F (160°C).
Meanwhile, melt butter in a medium skillet set over medium heat; add onion and sauté until translucent. Add spinach, red pepper and ham; cook, stirring occasionally for 5 minutes or until most of the moisture has evaporated. Remove from heat; cool slightly.
Whisk yogurt with milk, salt and pepper in a separate bowl until well combined. Add eggs and gently whisk (trying not to incorporate too much air). Fold in skillet mixture and cheese. Pour into par-baked crust.
Bake, on the lowest rack, for 40 minutes or until centre is just slightly jiggly. Cool for 20 minutes before slicing into wedges.

Replace yogurt with regular sour cream.
Replace the spinach, peppers and ham with about 1 cup (250 ml) any sautéed chopped vegetables such as broccoli, mushrooms, asparagus or zucchini.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.