Gluten Free Ham and Spinach Quiche

Directions

The Crust:

1. Defrost the hash browns and dry with paper towel.
2. Compact them into a 9 or 10 inch pie pan leaving an even thickness.
3. Melt the butter and pour it on top of the hash browns.
4. Bake at 450° F for 20 minutes or until the first half inch of the tips of the crust are brown.

The Filling:

1. Turn the oven temperature down to 375° F.
2. Crack the eggs in a large bowl, add the cream and milk. Beat the mixture well with a fork until mixture is an even color. Add salt and pepper.
3. Chop ham and spinach into small squares and place in the bottom of the partially cooked crust along with the cheese.
4. Slowly pour the egg mixture on top and lightly push the ingredients down with a fork.
5. Once the oven reaches 375° F, place the quiche in the oven for 30 to 35 minutes or until the middle of the quiche has risen as well as the edges. Check if it’s done by inserting a fork into the center, it’s done if it comes out clean.
6. Cut into slices and enjoy!

Credit: Michael Rapley (my son)

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/