This is a hearty, rich and filling pie. Serve with a salad for a complete meal. Easy to prepare, and very tasty !

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat together flour, salt, half-and-half and eggs in a medium bowl.

  • Place Swiss cheese flat in the pie crust. Arrange spinach evenly over Swiss cheese, then cover with mushrooms. Pour the flour and egg mixture over mushrooms. Cover with flaked ham and top with Cheddar cheese.

  • Bake in the preheated oven 45 to 55 minutes, until surface is golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

283 calories; 20.1 g total fat; 103 mg cholesterol; 621 mg sodium. 14.3 g carbohydrates; 11.3 g protein; Full Nutrition

Reviews (251)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2004
This was so easy and tasted fabulous! The only thing I did differently was use up 4 slices of swiss cheese(two on the bottom layer and two in the egg mixture)and used sandwich ham meat cut up which I combined with the egg mixture as well. The pie crust didn't really cook thoroughly I'm not sure if it's because I didn't cook it long enough (45 mins) but it turned soggy so we just ate the filling. I think next time we'll prebake the pie crust and then fill it. Another thing I'd do differently is instead of layer the swiss on the bottom I'll just combine it all with the eggs and then use about 1/4 cup of the egg on the bottom layer and then add ham to the egg mixture and top it off with that. Other than that it's perfect. Read More
(124)

Most helpful critical review

Rating: 2 stars
06/19/2005
I think the spinach makes the crust soggy because as it cooks it loses water, like mushrooms. Hmmm, maybe it was the mushrooms. Anyhow, I would used frozen spinach next time and drain it really well and saute some mushrooms so the liquid is not going to make the crust soggy. Read More
(11)
335 Ratings
  • 5 star values: 255
  • 4 star values: 64
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/15/2004
This was so easy and tasted fabulous! The only thing I did differently was use up 4 slices of swiss cheese(two on the bottom layer and two in the egg mixture)and used sandwich ham meat cut up which I combined with the egg mixture as well. The pie crust didn't really cook thoroughly I'm not sure if it's because I didn't cook it long enough (45 mins) but it turned soggy so we just ate the filling. I think next time we'll prebake the pie crust and then fill it. Another thing I'd do differently is instead of layer the swiss on the bottom I'll just combine it all with the eggs and then use about 1/4 cup of the egg on the bottom layer and then add ham to the egg mixture and top it off with that. Other than that it's perfect. Read More
(124)
Rating: 5 stars
01/15/2004
This was so easy and tasted fabulous! The only thing I did differently was use up 4 slices of swiss cheese(two on the bottom layer and two in the egg mixture)and used sandwich ham meat cut up which I combined with the egg mixture as well. The pie crust didn't really cook thoroughly I'm not sure if it's because I didn't cook it long enough (45 mins) but it turned soggy so we just ate the filling. I think next time we'll prebake the pie crust and then fill it. Another thing I'd do differently is instead of layer the swiss on the bottom I'll just combine it all with the eggs and then use about 1/4 cup of the egg on the bottom layer and then add ham to the egg mixture and top it off with that. Other than that it's perfect. Read More
(124)
Rating: 5 stars
11/13/2005
This was the easiest and most tasteful quiche I have made to date. The only difference was that I doubled the recipe to make 2 so that I could freeze one for later (bake for 30 minutes remove cool wrap and freeze. Bake frozen at 350 for 35 mins to serve.) and I added 1/4 cup of sour cream to the egg custard mixture. I always add sour cream to my beaten eggs! Read More
(119)
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Rating: 4 stars
01/14/2004
With a few minor improvisions this quiche turned out great. I had alot of Honeybaked ham left over from Easter; the glaze on the ham gave the quiche even more flavor. I also used evaporated milk instead of half & half and doubled the swiss cheese. For another tasty variety substitute 1 broccoli crown for the spinach and omit the mushrooms. MMMMMM... I made two of these and it is even better the second day! The pies were a little soft the first day but they firmed up nicely overnight. This is the first quiche I've ever made and this recipe is definately a keeper! Read More
(91)
Rating: 5 stars
01/14/2004
Terrific! Ve-e-ery rich! I used frozen chopped spinach (drain very well) and fresh mushrooms and chopped up thinly sliced deli ham instead of canned. Also added green onions which gave it a little extra color. Wonderful!! Read More
(41)
Rating: 5 stars
04/15/2003
I used this recipe for a baby shower and it came out great! Everyone was asking for the recipe. It's so quick and easy too especially if you buy Swiss cheese and Cheddar cheese that is already sliced and shredded. A cute idea for gatherings is to make miniature pies for everyone. One 9" pie recipe is equivilant to about 12 miniature pies. I baked 24 miniature pies for 45 minutes and they came out perfect. This recipe is a real winner and I know I'll keep making it for years to come! Read More
(32)
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Rating: 4 stars
02/01/2003
This turned out wonderful! Great flavor and really simple. A keeper... Read More
(23)
Rating: 5 stars
01/14/2004
This was a great quiche and a great way to get rid of leftover ham. I used light cream instead of half and half baby spinach and fresh sauteed mushrooms. Delicious! Read More
(21)
Rating: 5 stars
02/03/2004
Very light and fluffy. I used egg beaters fat free half nad half and canadian bacon because that is what I had on hand. Will definitally make again! Placing sliced cheese on bottom of crust is pure genius - will do with all my quiches. Read More
(18)
Rating: 5 stars
01/19/2004
This quiche was so good! I used a ready made crust stuck in all the ingredients baked and voila! Doesn't get easier than that! Read More
(17)
Rating: 2 stars
06/19/2005
I think the spinach makes the crust soggy because as it cooks it loses water, like mushrooms. Hmmm, maybe it was the mushrooms. Anyhow, I would used frozen spinach next time and drain it really well and saute some mushrooms so the liquid is not going to make the crust soggy. Read More
(11)