Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A quiche is the perfect dish for first-thing-in-the-morning company. Once the shell is baked, composing the rest of a quiche is as simple as beating some eggs. For this quiche, the ham is a layer on the bottom of the quiche instead of chopped and mixed in with eggs, making sure that there's a bit of salty ham in every bite. All quiche are delicious at room temperature; serve this with a dry white wine and a large green salad.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 recipe pie crust
- 5 eggs
- 1 1/2 cups milk
- 1/3 pound thinly sliced ham
- 10 ounces spinach, cooked and squeezed dry
- Kosher salt and cracked black pepper
- Pinch red pepper flakes
Preheat oven to 375°. Roll out the pastry so that it fits in the tart pan without stretching. Remove excess dough from edges, cover with foil, then with either dried beans or pie weights. Bake for 20 minutes or until light brown.
While quiche shell is baking, beat eggs and mix with milk and season with salt and black pepper. Season spinach to taste with salt and pepper then add to egg/milk mixture.
When quiche shell has finished baking, gently remove foil and weights and allow to cool slightly. Lay ham down in on bottom of crust, then pour over egg and spinach mixture. Place quiche in 375° oven and bake for additional 25 minutes, or until eggs have set. Serve with green salad and white wine.