Dotted Swiss and Spinach Quiche
|Refrigerated pie crust||15 Ounce (1 package, Pillsbury)|
|Honey mustard/Sweet hot mustard||2 Teaspoon|
|Half and half/Milk||1 Teaspoon|
|Sesame seed||1 Tablespoon|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||1 Cup (16 tbs), thawed, well drained (Green Giant)|
|Finely chopped prosciutto/Ham||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|All purpose flour/Unbleached flour||1⁄4 Cup (4 tbs) (Pillsbury BEST)|
|White pepper/Pepper||1⁄8 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Swiss cheese||4 Ounce, shredded (1 cup)|
|Toasted sesame seed||2 Tablespoon|
1 As per the package directions, place pie crust in 9-inch pie pan for one-crust filled pie.
2 Brush the bottom of the crust with mustard.
3 Brush half-and-half on the edge of crust.
4 Press 1 tablespoon sesame seed onto crust edge.
5 Place the oven rack in lowest position in the oven.
6 Preheat the oven to 400°Fahrenheit.
7 In a medium skillet melt margarine over medium heat.
8 Add in onions and cook, stirring frequently until crisp-tender.
9 Stir in spinach, prosciutto and thyme.
10 Lower the heat and cook until spinach is thoroughly heated.
11 In bottom of crust, spread spinach mixture over mustard.
12 In a small bowl, mix flour, pepper, mace, whipping cream and eggs.
13 Using a wire whisk, beat until well blended.
14 Pour egg mixture over spinach layer.
15 Sprinkle with cheese and 2 tablespoons toasted sesame seed.
16 Bake on the lowest oven rack for 35 to 40 minutes or until knife inserted in center comes out clean and edge of crust is deep golden brown.
17 Cover the edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
18 Allow to cool for 5 minutes.
19 Serve warm.