Spinach and Ham Quiche w/Tomato Bisque

Spinach & Ham Quiche

Ingredients

            10 oz. package frozen spinach, thawed and drained

            1 thick slice of ham (1/4 lb.), cubed

            5 mushrooms

            1 Tbsp sun dried tomatoes

            1 (8 inch) unbaked pie shell

            3 eggs

            1 cup half-and-half cream (split 50/50 with fat-free half-and-half)

            1/4 teaspoon ground nutmeg

            salt and pepper to taste

            1 cup shredded Swiss cheese

Directions

1.    Preheat oven to 400 degrees F. Slice and saute mushrooms (option: with garlic) and drain.

2.    Place ham, tomatoes and mushrooms into pie shell then spoon spinach on top. Sprinkle Swiss cheese on top of spinach.

3.    In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour egg mixture on top of cheese.

4.    Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Tomato Bisque

Ingredients

1 28 oz. can tomato puree

1 28 oz. can crushed tomatoes

2 cubes chicken bouillon, crumbled

1 tablespoon white sugar

1 teaspoon salt

1 bay leaf

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/2 cup butter

1/3 cup all-purpose flour

1 quart milk

Directions

1.     Place tomato puree and crushed in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. 

2.     In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.