Hearty Ham and Spinach Quiche

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Hearty Ham and Spinach Quiche

star rating (1) rate this recipe »
Published prior to 2008

Easter’s on the way; do you know where your leftover ham will go? Set aside a bit for this quiche recipe, a substantial (yet not heavy) lunch. And, if your office has a microwave, it’s totally brown-baggable.

Crust
1/2 cup (3 1/4 ounces) vegetable shortening
1/4 cup (1/2 stick, 2 ounces) unsalted butter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1 tablespoon vinegar, white or cider
4 to 5 (2 to 2 1/2 ounces) tablespoons cold water

Filling
1 cup cooked (or a frozen and thawed 10-ounce box) spinach*, squeezed dry
1 cup (8 ounces) cottage cheese
3 large eggs
1/2 teaspoon salt
3 tablespoons (7/8 ounce) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) grated sharp Cheddar cheese
1/2 pound (approximately) baked or boiled ham, diced
1 cup (8 ounces) sour cream
paprika

*Or substitute a cup of chopped, cooked broccoli.

To make the crust: Place the measured shortening and butter on a saucer, and place in the freezer for 30 minutes.

Spoon the flour and salt into the work bowl of a food processor. Pulse briefly, just to blend. Add the cold shortening, and pulse just until it’s very coarsely chopped and somewhat integrated into the flour. Switch to the coarse grating disk, and feed the butter down the feed tube into the flour mixture.

Switch back to the metal blade, sprinkle the vinegar and 4 tablespoons of the water over the flour mixture, and pulse 4 or 5 times. If the dough doesn’t appear to be coming together, add the remaining 1 tablespoon of water, and pulse again. As soon as the mixture becomes a cohesive dough, remove it from the food processor, shape it into a log thin enough to go through the feed tube, wrap it in plastic wrap, and place it in the freezer. Allow it to freeze overnight, or for as long as several weeks.

To make the quiche: When you’re ready to make the quiche, remove the crust from the freezer, grate it using the food processor, and press it into your 9-inch pie pan. Cover it with plastic wrap, and put it in the freezer while you prepare the filling.

Place the spinach, cottage cheese, eggs, salt, flour, and cheese into the food processor bowl. Pulse briefly, until the mixture is well-combined but not pureed.

Scatter the chopped ham across the bottom of the prepared crust. Spoon the spinach filling on top. Stir the sour cream until it’s softened and spreadable, and spread it over the filling. Sprinkle with paprika.

Bake the quiche in a preheated 375°F oven for 50 to 55 minutes, until it appears set almost all the way to the center. A couple of cracks may develop across the top; that’s OK. Remove the quiche from the oven, and serve it warm, at room temperature, or chilled.
Yield: 8 servings.

www.BakingCircle.com
March 22, 2004

Reviews

1
  • star rating 12/30/2009
  • Cindy from Cleveland
  • This was a great way to use up the rest of my Christmas ham. Both the crust and the quiche filling turned out great! The crust seemed a bit thick when I initially poured it in the pie plate but didn't turn out too thick at all. However, I should have let the quiche rest longer than 5 minutes to allow the filling to set.
1