This post contains an affiliate link.

As the light stretches into the late afternoon hours, we most likely feel the pull to spend the last few hours of our day outside bathing ourselves in the extended spring light. However, we often find ourselves torn between responsibility and pleasure. Although we might find our minds gravitate to soaking up the sunshine and fresh air that spring offers, our stomachs rumble. We feel the pull to step outside and make spring count. However, our stomachs often win out, and we find ourselves stuck inside a kitchen throwing together dinner while staring out the window as spring fades to night.

That isn't happening today. With all this talk of pie, I've been working in the kitchen to create a simple portable dinner. It can be baked the night before, thrown in a container and hauled off to the park. Loved by even the pickiest of eaters, this recipe is a delicious way to usher in spring and satisfy a rumbling stomach.

This recipe has been adapted from one of my favorite cookbooks "Tarts Sweet & Savory" by Maxine Clark {affiliate link}. Her book contains step-by-step instructions on how to create tarts. Pick up this book if learning how to make pastry from scratch is on a bucket list. However, after this week's pie crust "meh" failure, a store bought crust for the below recipe will work just fine. I highly recommend a Trader Joe's pie crust. It's flaky, buttery and best of all easy. Let's get started on dinner.

Spring Quiche Lorraine

serves 4-6

1 store bought pie crust (thawed per package directions)
8 oz ham chopped (Canadian bacon)
1 tablespoon olive oil
1 egg white
8oz cream cheese or crème fraîche
4 large egg yolks
1 large egg
freshly ground nutmeg to taste
1 cup cheddar cheese
sea salt and ground black pepper
a sprig of fresh rosemary (optional)
a 9" tart pan or pie pan

Step 1: Preheat the oven to 400 degrees. In a nonstick skillet, place the olive oil over medium heat and add the ham. Cook the ham until the edges are slightly caramelized. Remove from heat and set aside.

Step 2: Lightly flour a clean, flat surface. Place the thawed pie crust on the surface and roll out to 1/8 of an inch thick. Place the dough on the tart or pie pan and lower the dough over the pan. Gently press the crust down on the bottom and sides of the pan. Cut off any excess dough that overhangs the pan's side with a sharp knife.

Do As I Say Not As I Do. This Dough Is Way Too Thick!

Step 3: Prick the base of the pie crust all over with a fork. Place the pie pan on a cookie sheet. Bake in the oven for 10-12 minutes. Remove and brush the 1 egg white on the bottom and sides of the crust. Slip the pan back in the oven and bake for 7 additional minutes.

Step 3: While the crust is baking, in a large bowl add the cream cheese. With a stand-up or handheld mixer whip the cream cheese. Add the 4 egg yolks and 1 egg, mix until smooth. Add the nutmeg, salt, and black pepper. Mix again until smooth.

Step 4: Sprinkle the ham over the base of the pie crust. Carefully, pour the egg mixture on top of the ham. Sprinkle the top of the mixture with cheddar cheese. Add a few leaves of fresh rosemary (optional) and bake for 25-27 minutes until set, golden brown and puffy.