Over the Weekend- Ham Quiche
Last Saturday I made a quiche for dinner. Joe had to work and I spent the morning with Mom and the afternoon with my daughter. So I figured breakfast for dinner would be a nice treat!
Joe really likes my quiche, but with all of the busyness of the day, I didn't have time to make the crust from scratch. But I did keep it organic by using the brand, Wholly Wholesome Organic Pie Shells.
I took one pie shell out of the freezer to thaw while I got started on my filling. So for my ham, onion, spinach quiche I started by pan sauteeing uncured ham slices in 1 tablespoon Irish butter. When they were caramelized on one side, I added a half of a sweet organic onion. I cooked them until they were heated through and the onions were clear.
I turned off the heat and moved the ham and onions to a bowl. Then I added the rinsed organic spinach to the bowl and stirred. This both cooled the ham/onions and gently cooked the spinach. I set aside.
I was going to cut the ham up, but I just ended up tearing it into bite sized pieces.
While that was cooling, I grated organic colby jack and white cheddar cheeses. I also measured out 3/4 cup raw whole milk and added 3 organic eggs, then whisked together. I added 1/2 teaspoon pink salt and a pinch of black pepper to the milk and eggs.
Now I had everything ready to assemble the quiche.
In the pie shell, I put a layer of spinach/ham/onion, then a layer of the cheese medley.
I repeated this a second time, and then poured the milk/egg mixture over the layers.
Now, I forgot to brush the pie crust with an egg wash. That meant the crust wouldn't brown nicely.
Anyway, I put it in a preheated oven at 350F and baked it for 40 minutes.
I thought it was done, but when I cut into it, it was still a bit runny. So I but it back in the oven for another 10 minutes.
After I let it rest for 10 minutes, it was finally time to enjoy it!
Oh, and we did enjoy it! We each ate 1/4 of the quiche, then the next day I heated the leftovers and that was our brunch for Sunday. I don't make quiche very often since it is a rich dish.
Here is the recipe, using organic ingredients:
Uncured Ham Organic Onion & Spinach Quiche
2 ounces sliced ham
1/2 sweet onion, cut up
1 tablespoon butter
3/4 cup grated colby jack cheese
3/4 cup grated white cheddar cheese
3/4 cup whole milk
3 large eggs
1/2 teaspoon pink salt
A small pinch black pepper
9" Thawed pie shell
1 egg beaten to brush on pie crust
Preheat oven to 350F. Remove pie shell from freezer and put on a cookie sheet lined with parchment paper. In a medium heated cast iron skillet, saute ham in butter, then add onion. Remove from heat, add spinach and stir to let ham/onion cool and soften spinach. Mix grated cheeses together, set aside. In a bowl whisk together milk, eggs, salt and pepper. Once the ham/onions are cooled, put a layer into the thawed pie shell. Then add a layer of the cheese mixture. Repeat layering. Next gently pour in the whisked milk/eggs. Brush pie shell crust with beaten egg then put the cookie sheet with the quiche into the preheated oven. Bake for 40-50 minutes depending on oven. Remove from oven. Let rest for 10 minutes before cutting.
Joe really likes my quiche, but with all of the busyness of the day, I didn't have time to make the crust from scratch. But I did keep it organic by using the brand, Wholly Wholesome Organic Pie Shells.
I took one pie shell out of the freezer to thaw while I got started on my filling. So for my ham, onion, spinach quiche I started by pan sauteeing uncured ham slices in 1 tablespoon Irish butter. When they were caramelized on one side, I added a half of a sweet organic onion. I cooked them until they were heated through and the onions were clear.
While that was cooling, I grated organic colby jack and white cheddar cheeses. I also measured out 3/4 cup raw whole milk and added 3 organic eggs, then whisked together. I added 1/2 teaspoon pink salt and a pinch of black pepper to the milk and eggs.
Anyway, I put it in a preheated oven at 350F and baked it for 40 minutes.
Here is the recipe, using organic ingredients:
Uncured Ham Organic Onion & Spinach Quiche
2 ounces sliced ham
1/2 sweet onion, cut up
1 tablespoon butter
3/4 cup grated colby jack cheese
3/4 cup grated white cheddar cheese
3/4 cup whole milk
3 large eggs
1/2 teaspoon pink salt
A small pinch black pepper
9" Thawed pie shell
1 egg beaten to brush on pie crust
Preheat oven to 350F. Remove pie shell from freezer and put on a cookie sheet lined with parchment paper. In a medium heated cast iron skillet, saute ham in butter, then add onion. Remove from heat, add spinach and stir to let ham/onion cool and soften spinach. Mix grated cheeses together, set aside. In a bowl whisk together milk, eggs, salt and pepper. Once the ham/onions are cooled, put a layer into the thawed pie shell. Then add a layer of the cheese mixture. Repeat layering. Next gently pour in the whisked milk/eggs. Brush pie shell crust with beaten egg then put the cookie sheet with the quiche into the preheated oven. Bake for 40-50 minutes depending on oven. Remove from oven. Let rest for 10 minutes before cutting.
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