My former neighbor, Marsha Heffron Jones, gave me a quiche recipe that I have loved! It’s the sausage and spinach quiche below. I’ve been experimenting with different meats and cheeses and I have found a combination that just can’t be beat. It’s brown sugar ham, Swiss cheese and a less amount of spinach.  IMAGINE this sausage and spinach quiche made with ham and Swiss. Oh my goodness. Make it and you will know what I mean.

This recipe makes two quiche, so I made one with crust and one without. You can use two crusts or none at all.

Preheat oven to 350 degrees. Prepare pie pans.

2 tablespoons butter

3/4 cup finely chopped Vidalia onion

2 cups finely diced Kentucky Legend Brown Sugar Ham Steak in 8-ounce package (use it all)

1 (9-ounce) Green Giant Steamers Plain Spinach, found in the frozen food section, thawed in fridge, and squeezed dry

4 eggs

1 cup mayonnaise (I use Duke’s)

1 1/2-2 Tablespoons sour cream

1 cup whole milk

1 cup grated Swiss Cheese

1/3 teaspoon salt

pepper to taste

In a large skillet, over medium heat, melt the butter and saute the diced ham, and onion until the onion starts to caramelize. Add the squeezed dry spinach, and cook, stirring constantly for another 3-4 minutes. Transfer the ham mixture to a plate to cool.

In a large bowl, add the eggs, mayonnaise, sour cream, milk, cheese, salt and pepper. Gradually add the ham mixture and beat well with a whisk between each addition. Divide the quiche equally between two pie pans, and bake for approximately 35 minutes. The center will not jiggle when the quiche is done.

Makes two 9-inch quiche.