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Spinach and Ham with Walnut Quiche Topping

142 ml Single cream
2 lg Eggs
Fresh ground black pepper
1 pn Ground nutmeg
2 Chopped spring onions
125 g Frozen spinach, defrosted
50 g Ham ribbons
25 g Walnut pieces

In a small bowl, whisk together the cream, eggs, salt, pepper, nutmeg and spring onions with the spinach. Pour into the quiche base and sprinkle with the ham and walnut. Cook for about 30 minutes at 190c/375f/GM5.

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