Spinach and Ham Quiche

Hello again, dear readers.

Did my absence make your heart grow fonder?

I’m not certain I was missed, but I am certain you’ll enjoy this quiche recipe from Cook This Not That.

What you’ll need

  • 1 frozen pie shell
  • 1/2 tablespoon of olive oil
  • 1 clove of garlic minced
  • 1/2 bunch of spinach, washed, dried, and stemmed
  • 2 oz smoked ham, cut into 1/2 inch cubes
  • 1/2 cup shredded Swiss cheese, such as Gruyère
  • 4 eggs
  • 3/4 cup of milk
  • 1/4 cup of half-and-half
  • 1/2 teaspoon of salt
  • pinch of nutmeg

The first step is to pre-heat your oven to 375.

By the way, I opted for making my own pie shell. I googled quiche crust and just went with that. It wasn’t too difficult to make.

The beauty of quiche crusts is that they are supposed to be thin and if you screw up and make it too thin, the egg in the quiche will do some nice chalking for you.

No shame in getting a pie shell from the store though. I’d just check out those package instructions to make sure you bake accurately.

Whichever shell path you take, the goal is to just toast it. In other words, we don’t want it brown just yet. The cookbook said that would be about 8  minutes, but again I’d alter that depending.

While you’re waiting for the magic hour of baking, go ahead and heat the oil in a skillet over medium heat. Then add the garlic and cook for only 30 seconds. Once that countdown is up, go ahead and add the spinach. Cook this for about five minutes or until the spinach has wilted.

Once the spinach has cooked, remove it from the pan and shake out as much excess water as possible. Then mix it in a bowl along with the ham, cheese, eggs, milk, and half-and-half.

Top this off with salt and the nutmeg once you feel everything is nicely mixed.

Hopefully by now the shell crust has toasted properly. If it is, then add the egg mixture in  and bake for about 12 minutes.


Pardon my quiche

I’m going to be honest. I’m having writer’s block about how to describe my enjoyment of this recipe.

It’s the same critique my friends. If you’ve been a dedicated reader you already know I love egg dishes. So honestly, it’s almost impossible to disappoint me with quiche. Especially when ham and cheese is involved.

Why is Gruyère so good too? It’s a slightly bitter, cheesy butter when melted. It pairs so well with eggs and ham.

You can’t go wrong folks. You just can’t.

So yeah, that’s all I have to say and that it’s nice to be back. I’ll try to not let so much time pass from now on.

Til next time!

Pineapple Ham Cake

Hello dear readers!

It rained a couple of days ago in Los Angeles and yet the clouds still hang low. The sun is in hiding, cause all that rain frizzed out her hair and she doesn’t want anyone to look at her.

It is a dreary day here in the city of angels and the Angelenos don’t know how to cope. They are supposed to be sunny and inviting. Reverie for the dreamers on those infamous  winter days.

What do you do when you can’t California dream?

You call up your cuz Hawaii and say. “Aloha cuz! Is it still paradise over there?”

“Yeah man! What’s up over there?”

“Well you know, we’re kind of a second rate paradise compared to you, but lately I’ve just wanted to slap on a beanie, wear some flannel, and smoke cigarettes while I drink coffee and contemplate the meaning of my existence.”

Hawaii pauses to think what could cheer up Cali cuz. “…would you like a pineapple? I mean I could send you some spam as well and maybe you could…”

Cali rips off their beanie, unbuttons the flannel, and snatches the pineapple out of Hawaii’s hands, “Oh sweet a pineapple! I’m good on that spam though!”

Under Cali’s breath, “Hawaii and their spam fixation, what a weirdo.”

“Okay well hope you enjoy! A hui hou!”

Under Hawaii’s breath, “Man I’m tired of Cali snubbing spam. They’re probably going to have ham with that pineapple. What a waste!”

And so dear readers, we shall have ham with our pineapple and with the help of Taste of Home Cooking for Two we will bring that paradise to our stomachs.

What you’ll need

  • 1 can (8 ounces) sliced pineapple
  • 2 tablespoons of beaten egg
  • 2 tablespoons of 2% milk
  • 1/4 teaspoon Worcestershire sauce
  • 3 tablespoons dry bread crumbs
  • 1/4 teaspoon plus 1/8 teaspoon ground mustard
  • 1/4 pound fully cooked ground ham (about 1 cup)
  • 1 tablespoon of brown sugar

Our first step is to crack open that can of pineapple. Drain the juice, but don’t throw it out, we will be using it later as a glaze.

Get two round containers that are about 10-oz. Taste of Home recommends ramekins or custard cups. I had neither of these. I made this a couple of weeks ago and can’t recall if I just used a bowl or just cooked it on a pan. The point is that you can make this without a custard cup, but I do think you should use it if you’ve got one.

Whatever you end up using, you’ll want to spray that device with a non stick cooking spray and then place your pineapple in it.

Next, get out a mixing bowl and combine the egg, milk, Worcestershire sauce, bread crumbs, 1/4 teaspoon of mustard, and a dash of salt and pepper. Once this mixture is well combined, sprinkle in the pork and ham and mix everything together as evenly as possible.

We are now ready to form our ham patty. Do so by dividing this mixture into two round forms like a burger patty.

Place each patty on top of each pineapple ring.

While they sit there, in a small bowl mix brown sugar, remaining mustard, and one tablespoon of pineapple juice. Once mixed, pour this mixture on top of your patties and bake!

Pineapple ham cakes should be baked under 350 for 35-40 minutes and you’ll know it’s ready when the pork turns slightly brown.

When this happens remove from the oven, flip pineapple side up, and enjoy!


Spam and custard cups not required

Does the pineapple ham cake bring paradise? Yes, yes it does.

Have you ever had a thick chunk of ham with pineapple? Pineapple ham cake is like a modification of that. Both are delicious, thick, juicy, and slightly sweet.

I ate this plain, but I think it would make an excellent sandwich or “ham” burger if you will.

Side note, did you know hamburgers got their fame from Hamburg and that’s why we call them hamburgers? Why are so many food origins linked to common names for other foods/countries? Like German chocolate cake. It’s not German, just some dude whose last name was German made it. Strange right?

Moving on, I have to say this is a heavenly modification of the classic pineapple and ham paring. It fits perfectly in the hammy city of angels, but you can enjoy it anywhere and you should.