I hope everyone had a great Labor Day weekend! Having Monday off put my schedule out of wack and wow, it’s already Wednesday and you haven’t heard from me in a while! But here we are, and I have a new recipe for you!
This is another Williams Sonoma inspiration. I’m telling you, these sales get me every time! This weekend, I came home with a fruit muddler, some delicious herbes de Provence sea salt, and a quiche/tart pan. That night we had brinner (breakfast for dinner), and it was extremely tasty!
I used this Real Simple frittata recipe and the Pioneer Woman’s quiche recipe to create this yummy quiche! And I got to incorporate the herbes de Provence sea salt as well, which adds some phenomenal flavors. And the quiche pan makes a gorgeous crust that cleanly pops out of the pan.
For our brinner, I paired the quiche with some strawberries tossed in sugar with fresh mint and thyme…
We devoured this meal. And no, we did not have guests over. It was just that good!
Spinach, Ham, & Cheese Quiche
2 tablespoons butter
4 oz deli ham, thinly sliced and cut into 1″ squares
1 medium onion, diced
1 refrigerated pie crust
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1 teaspoon herbes de Provence sea salt
1/2 teaspoon black pepper
2 cups fresh spinach, chopped
Preheat oven to 400 degrees Fahrenheit.
In a skillet over medium heat, melt the butter. Add deli ham and cook for 2-3 minutes, flipping halfway through. Put ham aside, saving the butter in the skillet. Add the diced onions and cook until translucent, about 8-10 minutes. Remove from heat.
Roll out refrigerated pie crust and press gently into quiche/tart pan. (I placed my quiche pan on a baking sheet for additional stability.)
In a large bowl, beat eggs. Stir in heavy cream, mixing thoroughly. Add cheddar cheese, herbes de Provence sea salt, and pepper, stirring until thoroughly mixed. Add cooked onion and ham and chopped spinach, stirring well. Pour mixture into quiche pan.
Place pan into the oven and bake for 1 hour until set. (In her quiche recipe, the Pioneer Woman suggests covering the quiche loosely with foil to prevent it from getting too dark. I did not use foil, but depending on your preferences or oven tendencies, feel free to incorporate this!)