2008-08-31

Breakast for Dinner

M was helping me with our 'breakfast for dinner' contribution (recipe below) earlier this week at the Phillips household. She's wearing my absolute favorite apron that my mother had given to me when I was a little girl (purchased from a little Scandinavian shop in the Black Hills). I'm so grateful that you saved it after all these years, Mom! It's in perfect condition!

Yummy Bits Quiche

INGREDIENTS
6 eggs, well beaten
1 ½ c. light cream or fat-free half-n-half
⅛ tsp. ground nutmeg
salt and pepper to taste
2 T butter or olive oil
2-10oz. pkg. frozen, chopped spinach (well drained-squeezed dry)
2 leeks, cleaned and thinly sliced
½ c. chopped ham
2 cloves garlic (minced or pressed)
1 cup finely shredded cheese(s) of your choice
1 pie pastry (ready-made - Pillsbury refrigerated is pretty darn tasty if you're in a time crunch or your fav. recipe)

Preheat oven to 400°F (200°C). Spray 9” tart or deep-dish pie pan with cooking spray. Press pastry dough into pan. Bake pie crust for 5 minutes (dough will fall down the sides of the pan a little while baking unless you use pie weights (not a necessity, though). Over medium-high heat, melt 2Tbsp. butter or 2Tbsp. olive oil in skillet. Saute sliced leeks until tender, not brown. Add chopped ham, garlic and spinach to skillet w/ leeks. Toss and cook until heated through. Spread sauteed veggie and ham mixture onto pastry crust then sprinkle with cheese. In large bowl, whip together eggs, cream, nutmeg, S & P. Pour egg mixture over veggies and ham in the pastry shell. Bake uncovered for 35 min. or until center is set, bubbly and lightly browned. Cool 15-20 minutes for easiest removal from tart pan.

*Note: A couple of alternative or ‘in-addition’ ingredients can be bacon, sautéed mushrooms, tomatoes, broccoli, sausage, etc. … whatever suits your taste.

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