1cupshredded gruyere cheese, Swiss cheese is a suitable substitution
4ouncescubed ham steak or sliced deli ham
Instructions
Preheat oven to 375° F.
Prebake the pie crust. Unroll pie crust onto a tart pan or pie dish. Cover with tinfoil and fold the edges to cover the fluted edge. Fill with pie weights (if you don't have any, I heard dried beans, marbles, or rice work). Bake for 25 minutes or until the crust appears dry and light in color.
Once pie crust is partially baked, set aside the ham and cheese. In a medium bowl, whisk remaining ingredients together.
Spread the cheese and ham evenly over the bottom of the warm pie shell. Pour the egg-spinach mixture into the pie shell and place in oven.*
Bake at 375° F for 30-35 minutes or until the center is set and a toothpick inserted 1 inch from the edge comes out clean. Transfer to a rack to cool. Serve warm or at room temperature.
Notes
*If you are worried about transferring the filled tart pan to the oven, you can instead place the tart pan with the ham and cheese on the oven rack and then pour the egg mixture in.