Spinach, Ham and Cheese Quiche - Recipe

I made the most delicious quiche yesterday morning, I thought I should share the recipe. Besides, I haven't shared a recipe in a long time it seems... So here you go.

Let me first start by saying that if you don't know, I am a huge advocate for local food.  This was made with some of our farm fresh eggs, compliments of our beautiful egg layers here at the Open A Bar 2 Ranch, LLC, white cheddar dill cheese from the Cozy Cow Dairy in Windsor, CO and fresh spinach grown by Dan Weitzel of the Mitchell Valley Farm.  Dan grew the spinach in his high tunnel in Western Nebraska, in the months of January and February!  Can you believe it??  It is so tender and yummy.  Dan is a vendor, along with us at the Scottsbluff Winter Farmers' Market.  I often wonder how many people actually are aware of the fact that we are extremely blessed to have a winter market here.

If you are on Facebook... like the Open A Bar 2 Ranch, Cozy Cow Dairy, Mitchell Valley Farm and the ScottsbluffWinter FarmersMarket!


Here is the recipe.

I started with a basic recipe from the Better Homes and Gardens red-checked cookbook, one of my favorite all time go-tos, and tweaked it to my needs.

The Ingredients...


1 already made pie crust (because I stink at making pie crusts)
1/2 cup or so of chopped onion
2 Tbs. butter
8 farm fresh Open A Bar 2 Ranch eggs! (WARNING:  if you use store bought eggs you will probably get food poisoning or something of the sort...)
1/2 cup sour cream
1/2 cup milk (I used raw milk, straight from the cow, because that's how we roll...  take that USDA police)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced ham 
3 cups lightly packed fresh spinach from Mitchell Valley Farm
1 cup Rocky Mountain cheddar dill cheese from Cozy Cow Dairy


(This recipe is very versatile, so use what ever ingredients you want to... just stay with the basic ingredients of the eggs, sour cream and milk.)


1.  Bake the pie crust according to the directions on the package.
2.  Meanwhile, saute the onions in the butter until translucent.
3.  Beat eggs lightly in a large bowl.  Stir in sour cream, milk, salt and pepper.  Stir in onion, ham, spinach (I left mine whole leaf, but you can chop it up if you want to) and cheese.
4.  Pour mixture into hot, baked pie crust.  Bake in 350 degree oven for about 50 minutes.  I covered the edge of the pie crust with foil so it would not burn.  It is done when you can insert a knife in the middle of the quiche and it comes out clean.
5.  Let stand about 10 minutes before serving.
6.  Eat and enjoy!  Yum.


The remaining dates for the Scottsbluff Winter Farmers' Market are February 25th, March 10th & 24th and April 7th & 21st.  It is held at Aulick's TLC in the greenhouse from 1-4pm.  You should come.  Seriously, you will be surprised at what all it has to offer.

AND if you want farm fresh eggs but can't make it to the farmers' market... let me know.  I sometimes deliver...  Call us at 787-1111.  Now all you smarty pants who live many miles away... don't bother asking... the answer is no.