Quiche is very popular in Europe especially in Northeastern of France. It consists of pastry shell filled with savory custard of eggs, cream, cheese and many other ingredients like onions, mushrooms and meat. The most popular quiche is Quiche Lorraine which has crispy bacon in it. Quiche can be served for brunch, lunch, dinner or even hors d'oeuvre. Is there anything better than homemade quiche? Carlos and I will usually eat it with salad for dinner and one of our favorite is Spinach Quiche.
1 1/2 cup (185 grm/6 oz) flour
90 grm (3 oz) cold butter
1 egg yolk.
1/4 tsp of salt
Place the flour and butter in a good processor and pulse for 15 seconds or until crumbly. Add in yolk and 2-3 tablespoon of cold water. Process in short pulse until the mixture comes together. Add a little extra water if needed. Turn the mixture out onto floured surface and gather together into a ball. Cover with plastic and refrigerate for at least 30 minutes
Ingredients for Filling
2 tablespoon of olive oil
1 onion (chopped)
1 clove of garlic (chopped)
1 cup of frozen spinach (thawed and squeeze out the water)
5 slices of ham (chopped)
1/2 cup of cream
1/4 cup of milk
100 grm of grated swiss cheese
50 grm of low fat ricotta cheese
Salt and pepper to taste
Heat oil in a pan and cook onion, garlic and ham for 5 minutes. Add in chopped spinach, salt and pepper. Cook for another 5 minutes and set aside to cool.
Beat eggs, cream and milk together in a mixing bowl. Add in ricotta cheese. Stir well. Season with salt and pepper.
Roll out pastry until is large enough to fit into a shallow round flan tin measuring 8-9". Lift pastry into the tin and press it well into the sides. Trim off any excess pastry using a sharp knife. Cover pastry with with baking paper and fill evenly with beans and blind bake for 10 minutes in a 375 degree F oven or until pastry dry out. Remove the beans. Reduce over heat to 350 degree F
Spread cool onions and spinach mixture evenly over the base of the pastry shell. Pour egg mixture over the onions and spinach and sprinkle with grated swiss cheese. Bake for another 30 minutes or until the filling has set and the top is golden brown.