My holiday meals are pretty standard.  And my family doesn’t like change when it comes to a holiday feast.

So for Easter, I traditionally make a spiral ham with the fixings.  This year, however, I will be serving it as part of a brunch.

It will be just the four of us sharing the meal, so I purchased the smallest ham I could find.  I know we will still have leftovers.

Recently I was in Chicago visiting family, and my sister made a delicious quiche.  She used spinach and bacon in hers.  I am going to use my leftover ham and asparagus.

Here is the recipe that my sister so graciously shared:

Spinach and Bacon Quiche

6 lge eggs – beaten

1  1/2 c heavy cream

Salt & pepper

2 c chopped fresh spinach

1 lb bacon – cooked and crumbled

1  1/2 c shredded Swiss cheese

1 – 9 inch refrigerated pie crust

Preheat oven to 375 degrees.

Combine eggs, cream, salt and pepper in blender.  Layer spinach, bacon and cheese in bottom of pie crust.  Pour egg mixture on top.  Bake 35 to 45 minutes until egg is set.  Cut into 8 wedges.