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Tuesday 22 May 2012

Ham And Spinach Quiche

Tarts, pies and quiches are my favourites but I hardly make them because I always thought making the crust would takes up some time.    I remember the first quiche I have eaten was many many years ago when I was still working in Petaling Jaya. 

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

190g flour
¼ tsp salt
120g butter
1 egg yolk

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.