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Menu Plan for Winter II: Week 10, Wednesday

Ham and Spinach Quiche

Cooking time: 65 minutes for menu           Cooking schedule: see below for instructions

          This uses the rest of the ricotta.

Ham and Spinach Quiche

Total time: 65 minutes
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.  Use either brown or basmati rice.

Ham and Spinach Quiche Ingredients:

 Instructions:

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Cooking schedule: 60 - 70 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, large bowl, whisk, quiche or pie plate,
baking sheet, small saucepan with lid for rice
Cook rice if not done earlier
Turn oven on 400F (200C)
Shred cheese if needed
Trim, slice mushrooms
Cut ham
Thaw spinach, squeeze dry
Lightly oil quiche plate

    Wait for rice
Spread rice on plate to cool
Whisk egg
Add cheese, rice, combine
Pat rice in quiche plate for crust, bake
Sauté mushrooms
Whisk 3 eggs, milk
Remove crust
Assemble quiche, bake
    30 minute break
Check quiche, remove when done, let rest
Cut and serve