Ingredients Jump to Instructions ↓

  1. 1/2 recipe pate brisee (pie crust)

  2. 1 teaspoon olive oil

  3. 1 cup cooked ham, diced

  4. 1 clove garlic

  5. 1 cup spinach, chopped

  6. 2 eggs

  7. 1/2 cup heavy cream

  8. 1/4 cup whole milk

  9. 3/4 teaspoon Kosher salt

  10. 1/8 teaspoon white pepper

  11. 1/8 teaspoon cayenne pepper

  12. 1/8 teaspoon nutmeg

  13. 3 ounces mozzarella

  14. 1 ounce parmesan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees with the rack in the lower third of the oven. This will help the bottom of the crust bake properly without overcooking the top of the quiche. Roll out the pastry to 1/8″ thickness and place in your baking dish. Prick the bottom all over with a fork, line the crust with foil and cover with dried beans or pie weights and blind bake for 20-25 minutes, or until the bottom is set. Meanwhile, heat the olive oil over medium heat in a skillet. When it is hot, add the ham and brown it, stirring occasionally, just to add a bit of extra dimension to the flavor. Once the ham is browned, add the garlic and spinach and cook until it is just wilted. Set aside to cool. Whisk together eggs, cream and milk in a mixing bowl and season with salt, white pepper, cayenne pepper and nutmeg. Add the ham and spinach to this mixture. Remove the partially baked crust from the oven and discard the beans and foil. Combine the cheeses and layer over the bottom of the crust, then pour the contents of the mixing bowl on top of the cheese, dispersing the filling evenly. Bake until the crust is golden brown and the custard has set. It will look noticeably firm and a toothpick or knife can be inserted into the center and come out clean. This will take approximately 20-25 minutes. Allow to cool slightly, then cut into slices and serve immediately with a vegetable side dish, or cool completely and serve with a light salad.


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