I have made a Crustless Tuna & Ham Quiche before somewhere last year, but I was not happy with the outcome. Probably I am still new in my cooking and baking.
Since everyone at home loves to eat tarts, pies and quiches, why not I try to make it. And for quiches, I can always add ingredients to suit our tastes instead to follow the same old ingredients.
Ham & Spinach Quiche
Adapted with slight changes from Rima of Bisous A Toi
Crust
190g flour
¼ tsp salt
120g butter
1 egg yolk
Filling
1 small onion, finely
chopped
125g spinach, chopped
100g ham
3 eggs, beaten
200ml milk
200ml cream
75g grated cheddar cheese
1 tbsp olive oil
Salt & black pepper
1. Place a baking tray in oven and preheat oven to
220C.
2. To make
pastry.
Sieve flour
and salt in food processor. Cut butter in
cubes, give it a few pulse till well
Blended.
Add egg yolk and continue to pulse till it
form smooth dough. Remove and
Knead on
a lightly floured surface. Shape dough in
a ball and wrap in clingfilm and
Chill in
fridge for at least 30 minutes.
3. Roll pastry out in a circle on a lightly flour
surface and use a line 20cm greased tart tin.
4. To make
filling.
Heat oil,
fry onion till brown, add spinach and fry for 5 minutes over gentle heat in a
non stick
pan. Spoon into the tart tin. Add and scatter the ham over.
5. Using your mixer, beat the eggs, add in your
milk and cream, then add most of the
grated cheese with some salt and black pepper
and beat again. Pour mixture over to
ham/spinach and scatter the remaining
grated cheese on top.
6. Bake for 10 minutes, then lower temperature
to 190C and continue for 30-35 minutes.
Overall this quiche is delicious though the look of perfection is not to the standard.
Next time I will try to bake with other ingredients.
