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1 deep dish 9” pie dough, thawed and pricked with a fork

4 eggs

1 C. heavy cream

¼ tsp. nutmeg

Salt and pepper, to taste

2 T. whole grain mustard

8 oz. ham, diced

Handful of baby spinach

4 ounces thick shredded cheddar

1-2 roma tomatoes, depending on size, sliced ¼ “ thick or cherry tomatoes

1 charred red onion, left in rings

Chives, sliced, as garnish


Preheat oven to 385.

In a bowl, combine the eggs, heavy cream, nutmeg, salt and pepper, and mustard. Stir well to combine.

Place the pie shell on a sheet tray, add enough egg to cover the bottom of the pie shell. Next add the handful of spinach (spread out) then the ham, then the cheese, then gently add the rest of the egg mixture then finally neatly place the sliced tomatoes and onion around the top.

Bake the quiche uncovered until set, about 30 minutes, give or take make take another 5-10 minutes longer. Remove from oven and allow to set a bit before cutting.