HAM AND SPINACH QUICHE

1 unbaked 9-inch pie crust
1 (10 oz.) package frozen chopped spinach
1 (3 oz) package uncooked Ramen noodles (optional)
1 1/2 cups diced cooked ham
1 (4 oz) can sliced mushrooms, drained
1 1/2 cups part-skim shredded Mozzarella cheese
1 cup half and half
1/2 cup sour cream
4 eggs
Dash nutmeg, optional

Preheat oven to 400 degrees F. Line a 10 inch pie plate with pastry crust. Flute or crimp edges of pastry.

Thaw spinach and drain well (squeeze out excess moisture, as needed).

Crumble optional Ramen noodles and either sprinkle on bottom of pie shell or mix with spinach.

Arrange spinach in bottom of prepared pie plate. Arrange ham and drained mushrooms on top spinach. Top with shredded cheese. Set aside.

Combine half and half, sour cream, eggs, season packet from the optional Ramen noodles*; beat until smooth. Pour egg mixture over ingredients in pie shell.

Bake 45-55 minutes or until set in center.

*NOTE: If not using Ramen noodles, add 1/2 teaspoon salt or to taste. Ramen noodles provide nice seasoning to quiche and help absorb excess moisture. Try different flavored Ramen noodles for variation in flavor – I like the mushroom based Ramen noodles.

Adapted from source: Becky Low