This is a smaller quiche recipe that will fill a #5 (8-inch) cast-iron skillet. It will serve four. I love the spinach in this recipe – I tried other veggies but have always come back to it.
Best served in cast iron as it ensures very even cooking.
1 cup sharp cheddar cheese
1 tsp. dry parsley
1 tsp. dry chives
5 eggs – beaten
1/4 cup milk
Salt and pepper to taste
Spray the cast iron skillet so that it doesn’t stick. Preheat your oven to 325°F.
Layer the first six ingredients in the order shown. Place enough croutons to evenly cover the bottom of the skillet. Load up the ham and spinach to your liking.
In a separate bowl, beat the eggs and milk and add the salt and pepper to taste. Pour over the base ingredients in the skillet. If the ingredients mound slightly over the top of the skillet, that’s ok; the spinach will settle a lot when baked.
Bake in the oven uncovered for 50-60 minutes or until the crust is golden brown. Remove and let stand for two minutes. Quarter and serve hot.
Note: Cast-iron cooks very efficiently. Do not let it overcook.