John made a fantastically delicious Quiche Florentine the other day – it’s lucky I took a photo before we started eating it because it didn’t last long!
He made a homemade crust, and then, to the best of his recollection, the quiche was a mixture of 5 or 6 eggs, a carmelized onion, chopped spinach, sharp and monterey jack cheese, tiny chopped pieces of about half of a small ham steak, parsley, a bit of milk, and maybe a little pepper. Sorry we can’t give any specific measurements, but he just eyeballed most of it when he was putting it all together. He does remember baking it for 45 minutes at 350 though -LOL! (Toothpick method for determining doneness works well since mostly you have to make sure the eggs are set.)