Sometimes the most satisfying dishes are those you can make without a trip to the grocery store. Take, for example, this spinach, ham and cheese quiche. I threw it together using ingredients I had on hand, including fresh produce from Cal-Organic Farms and a hunk of meat sitting in the freezer.
Spinach, ham and cheese quiche is the kind of thing you can eat hot, at room temperature or cold any time of the day. Grab a piece for breakfast on the go. Serve it with soup and salad for lunch. Snack on a slice when hunger strikes. You get the idea.
Feel free to customize the recipe based on what’s in your fridge. Use any dark leafy green (like chard or kale) and semi-hard cheese (like Gouda or Gruyère) you please. The creation may not technically be a spinach, ham and cheese quiche, but it’ll be delicious.
Recipe adapted from Served From Scratch.
- 1¼ cups all-purpose flour
- ½ teaspoon sea salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 3-4 tablespoons ice water
- 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
- 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.
- 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.
- Meanwhile, preheat oven to 350 degrees.
- 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.
- 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.
- In a large bowl, combine the eggs, milk, buttermilk and pepper; whisk until smooth. Stir in the cheddar cheese and spinach and ham mixture.
- Carefully pour the filling into the prepared crust.
- Bake for 50-55 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- 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.
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