Spinach and Cheese Quiche Prep Time: 15 minutes Cook Time: 1 hour Servings: 6 Serving Size: 1 piece Ingredients - 1 pastry for a 1 crust pie, refrigerated or homemade - 10 ounces frozen cut leaf spinach, thawed and drained - 1 1/2 cups cheddar cheese, grated - 1/2 cup onion, diced or minced - 1 1/2 cups ham, diced (use more if desired) - 4 eggs - 1 cup milk - 1 tablespoon prepared yellow mustard - 1 teaspoon salt - 3/4 teaspoon freshly ground black pepper - Optional: 1/2 cup feta cheese, crumbled    An enjoyable brunch or light dinner entrée that also serves as a great recipe for using up leftovers.   Directions	1

	Preheat oven to 400°F. Place the piecrust into the pan and pre-bake for 10 minutes. Set aside when finished. Thaw frozen cut spinach leaves and remove all excess moisture. Grate the cheddar cheese, dice the onion, and dice the ham. In a mixing bowl, combine the milk, eggs, mustard, salt, and pepper. In the partially baked crust, layer the ham, spinach, onions, and cheese; pour the milk mixture evenly over the cheese and meat mixture; then crumble the feta cheese on top, or use additional cheddar cheese and omit the feta. Reduce the heat of the oven to 350°. Place the quiche in the oven and bake for 55 to 60 minutes. To test for doneness, insert a knife in the center of the quiche. If the knife comes out clean, the quiche is done. Remove the quiche from the oven when done and let it stand 10 minutes before serving. Garnish with salsa. Note: a combination of cheeses may be substituted, as well as different vegetables and meat.	2