Spinach, Ham and Cranberry Quiche

 Spinach, ham and cranberry quiche


2 tbsp pine nuts 
2 tsp olive oil 
1 onion, chopped finely 
100 g baby spinach 
100 g smoked ham, coarsely chopped 
1 cup cheddar cheese, grated 
4 eggs, beaten
2/3 cup self raising flour 
1 cup milk 
100 ml Cranberry Cinnamon Jam


  1. Preheat oven to 180°C. 
  2. Place the pine nuts in a non-stick pan on a medium heat and brown—transfer to a small bowl. Heat the oil in the same pan—add the onion and cook until translucent. 
  3. Reserve 1/2 cups spinach. Add remaining spinach to the pan and cook, stir continuously until wilted. Remove from the heat. 
  4. Sprinkle ham and cheddar into the mixture. 
  5. Combine the eggs, flour, milk and cream in a jug—pour into the pan. 
  6. Bake for 40-45 minutes or until set.
  7. Butter our jam over the top while the quiche is still hot. 
  8. Sprinkle with the pine nuts and remaining spinach.
  9. Slice and serve cold.