Spinach Quiche And Spinach And Ham Quiche

Take the package of frozen spinach out of the freezer and put in small holed colander to defrost. Defrosting can be speedup by running spinach under cold water. Drain spinach well by pressing into colander to release all the water. Take pie crusts out of the freezer, separate and allow to thaw for about ten minutes. Bake the pie crusts according to the package directions. When pie crusts are out of the oven and cooling, mix the eggs, cream and milk together in a bowl. Set aside. Once pie crusts are cooled (about ten minutes) divide the spinach equally in the two crusts; dice ham into small cubes directly in to one of the pies (be generous--use 3/4 to 1 cup--there will be plenty left over for sandwiches); dice cheeses of choice in small cubes to both of the pies, use 3/4 to 1 cup in each pie; add pepper to taste; divide the egg mixture evenly between the two pies. Put both pies side by side on a large cookie sheet and bake at 350 degrees for approximately 40 to 45 minutes. When done, the middle of the quiche should be a little moist. Test by sticking a knife in the center of the pie and if the knife comes out clean the pie is done. Allow pies to cool to set, maybe ten to fifteen minutes and then slice and serve. Freeze leftovers to use for future breakfasts or even for dinner with a salad.