Deep Dish Ham-Mushroom and Spinach Quiche

Line a 10×2 inch quiche pan with pie crust or (2) 10×1 quiche pans

14 oz. cooked ham, diced

1 1/2 cups sliced mushrooms

1 1/2 cups fresh baby spinach

1/2 cup sliced green onions

1 1/2 cups shredded Gouda cheese

1 1/2 cups shredded Emmentaler cheese

8 eggs

2 cups half-and-half

2 tsp. Dijon mustard

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. paprika

1/4 tsp white pepper

Preheat oven to 450 degrees.

Scatter Mushrooms, spinach and ham evenly on the bottom of the lined quiche pan . Sprinkle the grated cheese evenly over the top. In a large bowl whisk together the eggs, half-and-half, nutmeg, pepper, salt and paprika. Pour over the top of the cheese. Place quiche on baking sheet and bake in preheated oven for 10 minutes and reduce heat to 350 degrees until quiche is nicely browned and just set in the center. Let set about 3 -5 minutes before slicing into wedges.