Chef Tom Fleming from Crossroads Diner returns to Good Day to share a recipe for Easter brunch.
Easter Brunch Quiche
1 Prepared Pie Shell From Freezer Case at Grocery Store
1 ½ Cup Sauteed Spinach
1 Cup Shredded Smoked Gouda Cheese
1 Cup Chopped Smoked Ham
¼ Cup Roasted Red Peppers
1 ¼ Cup Heavy Cream
2 Large Eggs
Salt And Pepper to Taste
In a medium mixing bowl, combine heavy cream, eggs, salt and pepper and nutmeg. Whip until completely mixed and reserve.
Pull pie shell from freezer and line with sauteed spinach, cheese, ham and peppers.
Place shell on cookie sheet and gently pour cream mixture into shell.
Transfer to oven and bake at 275 degrees until set. Approx. 30 to 45 minutes
Remove and cool on the counter. Refrigerate overnight.
Remove shell from the frig, and take out of the aluminum pan.
Gently cut into 8 wedge-shaped pieces
Place on cookie sheet and reheat at 325 degrees until hot. Approx. 15 to 30 minutes