Ham, Swiss, and Spinach Quiche from America's Favorite Food Cookbook

Guys, I totally get it. I’m a child of the sixties so I’ve seen it all.

I was just a kid, but yes, I remember the look on your face as you grew your hair long, put on hip-hugging bell-bottoms and wore fringe. The sixties were a brutal time for you.

Of course, it’s not like the seventies made things any better. Just as you thought men were allowed to go back to button-fly jeans and t-shirts, the man’s man star quarterback of the Jets, Broadway Joe, flashed across your television screens in a pair of nylons. Much as you’d like to forget about that, the memory is burned forever in that cerebral cortex of yours, isn’t it.

Even worse, the late seventies delivered disco. Disco brought back the tight pants, heralded shirts unbuttoned to the navel and, thanks to John Travolta, hair spray. How could you deal with it?

The hair thing continued into the eighties too, right? Big hair bands. You can blame that brand spankin’ new cable channel, MTV for the poofy guy-hair thing, but, I’m sorry, the mullet is all on you.

Maybe the shorter hair in front came into style because it’s around the eighties that guys really started to get into . . . wait for it . . . jewelry. It started with an earring. A simple earring worn ‘on the other side.’ Remember that?

Remember WHAM? Uh huh.

Twenty-five years later that one little earring has gotten a little out of control, hasn’t it? It’s like it was on a breeding program. Joe Namath may have worn pantyhose, but I’ve seen running backs with diamond studs in their ears bigger than the Queen’s crown jewels. I’ve seen football players and their pro basketball counterparts at a press conference after a big ‘man game’ with more bling hanging from their necks than Madonna in ‘Like a Virgin.’

So yeah, I guess the times and fashions have been tough for you. When viewed in that light, I can see why you’d need to take a stand somewhere. It makes total sense that you’d grab the standard and let go the battle cry;

‘Real men don’t eat quiche.’

Or, maybe not.

The Process

Remember the whole men and quiche thing from the mid-80’s? Every woman rolled their eyes and every man refused to eat it, even though he didn’t have a clue as to what it was. It’s such a silly thing because what’s not to like about eggs, cheese, and other good stuff (usually bacon) baked in a flaky pie shell?

This quiche is pretty basic and no, it doesn’t include bacon, opting for ham instead. The recipe calls for a pre-made pie crust, but I chose to make my own.

The filling is super easy, especially since the ‘solid’ ingredients; spinach, ham and cheese; get layered in the shell first, then the egg mixture is poured over them.

The instructions call for the quiche to bake for forty minutes, which was not enough for my quiche. The center didn’t set up completely until I hit the 50 minute mark.

The Verdict

Hubby and I both liked this as far as basic quiche goes and Hubby had two pieces.  It’s a great canvas on which to build. Anything that you’d consider putting in an omelet can be added to a quiche.

Dudette wasn’t a fan. I hate to admit it, but her gag reflex kicked in and we had to let her not finish her piece or things would have gotten real messy at the table. It wasn’t the flavor that got to her though; it was the texture. Quiche does have a unique mouth-feel and her mouth didn’t like the feel.

What I’d Do Different Next Time

To pump the flavor up a bit, I’d sauté onions in a skillet first to get them caramelized, then remove them and add the spinach to the skillet to wilt them. I would also add a half teaspoon of red pepper flakes or a little Dijon mustard.

Ham, Swiss, and Spinach Quiche from America's Favorite Food Cookbook
Prep time
Cook time
Total time
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Recipe type: Brunch
Cuisine: American
Serves: 8
  • 3 cups packed baby spinach, chopped
  • 6 large eggs, lightly beaten
  • 1½ cups half and half
  • ½ teaspoon salt
  • 1 9-inch frozen pie crust
  • ¼ pound sliced ham, chopped
  • 1½ cups shredded Swiss cheese
  1. Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.
  2. Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.
  3. Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.