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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HAM, CHEESE & SPINACH QUICHE

From: Sharon Hoffman, St. Malachy Church, McKees Rocks
Primary category: Breakfast

Ingredients

1 Pillsbury Dough Crust
3 Tbsp. butter
1 box of frozen chopped spinach
1 small-medium onion
1/4 lb. of maple, smoked or honey-glazed chipped ham
1 cup of shredded sharp cheddar cheese
6 eggs
3/4 cup sour cream
1 Tbsp. Worcestershire Sauce (A-1 Sauce as a substitute)
1 cup of shredded Monterey Jack & Colby cheese

Procedure

Preheat oven to 350 degrees. Spray quiche dish with cooking spray. Fit dough crust into quiche dish. Line bottom with 1 cup of shredded sharp cheddar cheese. Melt butter in two skillets (1 1/2 Tbsp. in each). Chop onion and saute in one skillet for 2-3 minutes. Add spinach to onions and saute for another 2-3 minutes. Cut up chipped ham and saute in other skillet for 4-5 minutes until slightly browned. Spread fillings evenly over cheese layer in quiche dish.
In a blender, whip eggs, sour cream and Worcestershire Sauce (about 3-4 seconds). Pour evenly over fillings in dish. Top with 1 cup of Monterey Jack & Colby Cheese.

Bake for 35-45 minutes, until top is slightly brown. (Remember to reduce oven temperature to 325 degrees if using an electric oven.)

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