Ham-Spinach Quiche & a Book from Nancy Lee Badger

Whatever happens now is a little scary, but at least the political calls, mailers, and TV ads have ceased.
Hubby and I watch TV for entertainment during this lengthy pandemic. However, reading a book or listening to an audio book while I bake is better. Since going to the food store is still off-putting, I searched my recipe box (yes, I have two in the cupboard) then scoured the frig, freezer, and pantry for just the right ingredients to make:
Nancy's Ham & Spinach Quiche
Preheat Oven to 350 degrees F and gather:
Pastry for 9 inch pie (I use a frozen pie shell)
1/2 Cup cooked chopped spinach
1/4 Cup chopped yellow onion (optional)
1/2 Cup lightly chopped mushrooms (optional)
Two 7 in. by 4 in. slices of Swiss cheese
4.5oz. Can flaked Ham (like Hormel) or cooked ham chunks
3 eggs, beaten
1 Cup Half & Half
2 Tablespoons flour
1/2 teaspoon salt
aluminum foil
Preheat oven to 350 degrees F and place pie pan on a cookie sheet with edges, to catch possible spills. Place cheese in bottom of pie shell. Its okay to chop them smaller. Sprinkle with spinach, onions, mushrooms, and ham. In a bowl, mix Half & Half, eggs, flour, and salt and whisk until fairly smooth. There will be a few lumps. Pour into pie evenly.
Cut foil into three two-inch wide strips and cover the crust's edges to keep them from burning. Bake about 40-45 minutes or until the center looks solid and an inserted knife comes out semi-clean. Let stand about 10 minutes, then move pan to a wire rack. Cover with foil and refrigerate when cool.

For a quick, romantic, hot, and adventurous story that I am offering FREE in our FREE Country, check out Shimmer: The Beginning.
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