Quiche with ham and spinach

Votes: 2

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

This hearty quiche captivates with its combination of juicy spinach, aromatic ham, and gooey cheese, while red onion adds a pleasant sweet-spicy note to the filling. Everything is layered on a crumbly crust and filled with a savory custard, which will set during baking and turn into a dense, tender filling. You can prepare the crust the night before, then assemble the quiche and bake it for breakfast in the morning. It's also perfect for dinner and is equally delicious served hot or chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
2 tablespoons of sugar
Fine salt
165g unsalted butter, diced and chilled
4 tsp apple cider or white vinegar
1/3 cup ice water + more as needed

Filling

0.5 cup thinly sliced red onion
1 cup grated Monterey Jack cheese
0.5 cup chopped ham
0.5 cup chopped defrosted spinach, squeeze out the water

Cream

1 and 1/4 cups light cream
2 tbsp chopped fresh parsley
3 large eggs

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream, spinach, parsley, ham, Monterey Jack cheese, red onion

Cooking the dish according to the recipe:

Combine the flour, sugar, and 1/2 teaspoon salt in a food processor. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 pulses.
Add the vinegar. Then, whisking quickly a few times, add the ice water. Press a small amount of dough between your fingers; it should just hold its shape but not be wet. If it crumbles, add more ice water, 1 tablespoon at a time. Pulse, but do not overbeat, or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin circle. Refrigerate for 1 hour.

Lightly flour a work surface and roll the dough into a circle 27-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, ensuring an even overhang around the circle. Fold the edges in and crimp them, creating a fluted shape if desired. Refrigerate for at least 30 minutes.
Preheat oven to 190°C.
Press a piece of foil onto the chilled dough in the pan and fill it with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Reduce oven temperature to 175°C.
Filling:

Spread the red onion evenly over the crust. Combine the cheese, ham, and spinach in a small bowl and spread it in an even layer on top of the onion.

Cream:

In a small bowl, combine cream, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Fill the quiche with the cream and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.