Spinach Quiche

• 1/2 cup finely diced cooked ham

• 1 baked 9” pastry shell

• 1 package (10 ounces) frozen chopped spinach, cooked, drained, and rechopped

• 2 tbsp. chopped onion

• 3 tbsp. butter

• 3 eggs

• 1-1/2 cups heavy cream

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp. nutmeg

• 1/4 cup grated Gruyère or Swiss cheese

Scatter ham evenly over bottom of pastry shell. Cook spinach and onion in 2 tablespoons butter, stirring from time to time, until all liquid has evaporated and spinach begins to stick to pan. Remove from heat. Beat eggs with cream, salt, pepper, and nutmeg. Add spinach and cheese and blend well. Pour into pastry shell. Cut the remaining 1 tablespoon butter into dots and sprinkle over top. Bake at 375°F for 40 minutes, or until set. Quiche is done when a silver knife inserted into center comes out clean. Cool slightly and serve. Reheats well. Serves 6.