Spinach Mushroom Quiche with and without Ham

These are quiche...quiche made for a brunch with good friends over the holidays.  The players...spinach, mushrooms, shallots and cheese.  Then some got ham because not everyone like ham or eats meat.  These quiche were served along side pumpkin spice donuts, brown sugar bacon biscuits, pumpkin gingerbread cinnamon rolls and fruit salad...had to have something healthy.  Oh and lots and lots of mimosas.  

They are delicious...I kind of wish I were eating a few while typing this up, but alas the quiche are gone.  So, basically I am going to keep this simple, if you like quiche give these a try.  Also, you could definitely just make one big quiche and only have to use one pie crust.  Either way Enjoy!

The fillers aka the good stuff.

Spinach Mushroom Quiche (with or without Ham):  (adapted from Belle and Charon's Recipe)

*makes 24 mini quiche or one large quiche

1 cup honey baked ham, chopped

5 large eggs, beaten

1 1/2 cups light cream

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon pepper

1 small package frozen spinach, defrosted and squeezed of all extra water

2 cups fresh mushrooms, chopped

1 shallot, chopped

1 cup shredded Swiss cheese

1 cup shredded cheddar cheese

1 package pie crusts (2 pie crusts) from the refrigerator section

1.  Chop ham, mushrooms and shallot, set a side.

2.  Preheat oven to 400 degrees F.

3.  On a large cutting board, roll out one crust at a time.  Using a 3 inch round cookie cutter or glass, cut circles into the pie crust.  Gently push pie crusts into muffin tin. 

4.  In a large mixing bowl, stir together eggs, cream, nutmeg, salt and pepper until well combined.

5.  Mix in spinach, mushrooms, shallot and cheeses.  Using a 1/4 cup measuring cup, scoop egg mixture into pie crusts until mostly full.  (I made a dozen without ham and a dozen with ham.)  If you want to make ham quiche go ahead and add ham to the egg batter and then scoop egg mixture into crusts.

6.  Bake for 22-25 minutes or until bubbling and crust is lightly browned.  Remove from oven and let quiche cool in pans for 2-3 minutes.  Then run the edge of a knife between the pie crust and pan to help loosen and remove to cooling rack or serve. These reheat well in a 350 degrees F oven or toaster oven for 5-8 minutes.  Enjoy!