Starting the New Year off Right!

My first few blogs will be backdated a little since I’ve already tried a few different recipes and I just recently came up with the idea for this blog. For my first weeks recipe I decided to try this Awesome Ham & Gruyere Quiche recipe I found courtesy of Pinterest. I love anything and everything breakfast and Gruyere cheese is amazing so I decided this recipe was worth a try. Here’s the link to the original recipe


I love using honey baked ham for omelets so I decided it was the perfect choice for this recipe. I had never attempted to make a quiche before.  I wasn’t quite ambitious enough to try the homemade crust from the recipe so I opted for a frozen crust, Still this turned out Amazing!!! I went a little overboard with the gruyere so mine was a little cheese but I made this at my parent’s house on New Year’s Day and boy it didn’t last long at all! I will definitely be trying this again. Next time I might even attempt the crust or try a healthified version with eggbeaters. Happy Eating! -MJ

Honey Baked Ham and Gruyére Quiche

1 Frozen Pie Crust
1 teaspoon olive oil                                                                                                                                                 6 ounces of spinach
4 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper      

1/2 cup cubed Gruyére

1 cup chopped honey baked ham       Few pieces of honey baked glazed toping Optional (I included some in the mixture and it gave the crust that nice sweet honey baked ham flavor)    


1. Heat the olive oil over medium heat. Add spinach and cook until wilted. Drain in a colander (or on a handful or paper towels) and set aside.

2. Pre-heat oven to 350F. In a medium bowl beat eggs together with cream, milk, salt and pepper.

3. Add the wilted spinach, cubed cheese and ham to the pie shell. Pour 3/4 of the egg mixture over top and transfer to a baking sheet. Place in oven on rack and top off with the remaining egg mixture (this way it won’t spill over!).

4. Bake for 50 minutes to an hour. The top of the quiche will be puffed and golden brown. Remove from oven and let cool slightly until serving






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