Spinach, Ham and Cheese Quiche
 
 
Makes 1 9" round quiche
Ingredients
Crust:
  • 1¼ cups all-purpose flour
  • ½ teaspoon sea salt
  • 8 tablespoons unsalted butter, cold, cut into small pieces
  • 3-4 tablespoons ice water
Filling:
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 2 garlic cloves, minced
  • 1 cup diced ham
  • 4 cups tightly packed fresh spinach
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs
  • ½ cup whole milk
  • ½ cup buttermilk (see notes)
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
Instructions
Prepare the crust:
  1. In a large bowl, combine the flour and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 3 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a work surface and shape into a disc; wrap with plastic wrap and refrigerate for at least 1 hour.
  2. Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll it out to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and chill for 15 minutes.
  3. Meanwhile, preheat oven to 350 degrees.
  4. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Carefully lift the parchment paper (along with the pie weights or dried beans) out of the crust and bake it for an additional 5 minutes. Remove from the oven and set aside.
Prepare the filling:
  1. In a fry pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ham and cook for 2 minutes. Add spinach and parsley and cook until just barely wilted, about 2 minutes.
  2. In a large bowl, combine the eggs, milk, buttermilk and pepper; whisk until smooth. Stir in the cheddar cheese and spinach and ham mixture.
Assemble and bake the quiche:
  1. Carefully pour the filling into the prepared crust.
  2. Bake for 50-55 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
  3. Remove quiche from the oven and let cool for 15 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
Notes
I used Clover Sonoma Low Fat Buttermilk because I happened to have some in the fridge. But I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spinach-ham-and-cheese-quiche/