If you love capicola which is a hot spicy Italian ham well this baked egg, cheese, spinach is loaded with fabulous flavors. Whether it's breakfast, lunch or dinner this is a lighter meal and served with a salad or soup is the perfect solution when you want something a little different for a change. This is very much like a quiche, just a lot more Italian!
The best thing about pie is you can add anything you like. This one was inspired because I love Italian sauteed spinach with garlic. With the hot capicola ham you don't need to spice this up. Just the little amount of heat in the ham makes this pie perfect. For those who do not like the heat add black forest ham or honey ham as an alternative. You can also add prosciutto in place of ham or even mortadella which is a pistachio Italian bologna. Any meat added is delicious.
Capicola and Spinach Pie Recipe
1/2 pound thinly sliced capicola, prosciutto, precooked crumbled sausage or any other meat you like cooked
1 1/2 cups milk, half and half or heavy cream
6 slices of provolone or mozzarella cheese
1 or 2 cups of fresh raw spinach or you can use finely chopped escarole boiled
1/2 teaspoon minced garlic
salt and pepper to taste
1 deep dish pie shell uncooked
2 tablespoons grating cheese
Optional additions: sliced peppers, artichoke hearts, mushroom slices, eggplant, zucchini or plum tomato slices
In a bowl mix the eggs, milk, grating cheese, spices and set aside. Place the fresh spinach on the bottom pressing them down and any other optional items listed above. Add the cheese on top then the meat. Pour the egg mixture over the top. You can add more garlic and sprinkle more grating cheese on top. Bake on 350 degree hot oven until browned on top and the middle doesn't shake anymore. Around 45 to 55 minutes.