Spinach Quiche

This makes a wonderful breakfast for special occassions. It also makes a special dinner. I absolutely love it. My tip is to use real mozzarella. Don't use the pre-shredded. The pre-shredded cheese has a somewhat waxy coating. I like to buy a real quality ball of mozzarella and shred it by hand. I also use baby spinach. I'll cut off the little stems and then using a big bucher knife slice a big pile of spinach into strips. This is a good recipe to use up left over Easter Ham. I also like using my own pie crust recipe. You could use a store boughten recipe if you want to cut on time (and taste). One more tip, don't think you have to pour the entire mixture into the pie shell. You want it to be full but not so full you can't manage to put the pie into the oven whithout spilling.

In a saute pan cook for about 5 minutes:

1/2 cup onion
3 T butter

In a large bowl whisk:

8 eggs

Add to the eggs:

1/2 cup sour cream
1/2 cup milk
1/4 tsp salt
3 cups chopped spinach
1 cup mozzarella
1, 1/2 cup chopped ham

Add your sauteed onions.

Now pour the mixture into a cooked pastry shell. Carefully place the uncooked quiche into the hot oven. Bake at 325 for 65-75 minutes. Check for doneness with a knife. Let sit at room temp for 10 minutes to set. The quiche should have a rounded puffy shape to the top.