Ham and Spinach Quiche
A savory custard tart filled with ham and spinach, this quiche gives you a golden crust and tender eggs for brunch or a simple supper.
Prep 15 min · Cook 45 min · Total 1 hr 5 min · Makes 1 9-inch quiche (6 slices)
Ingredients
- 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
Directions
- Set your oven to 375 degrees. Roll out the pastry so it sits neatly in the tart pan without needing to be tugged into place. Trim off the extra dough at the edges, line the shell with foil, and weigh it down with dried beans or pie weights. Give it 20 minutes in the oven, or pull it when the pastry is lightly browned.
- While the crust is baking, beat the eggs, stir in the milk, and season the mixture with salt and black pepper. Add salt and pepper to the spinach to taste, then mix the spinach into the eggs and milk.
- Once the shell is baked, carefully lift out the foil and weights, then let the crust cool a little. Arrange the ham across the bottom of the crust, and pour the egg and spinach mixture over it.
- Return the quiche to the 375 degrees oven and bake for 25 minutes more, until the eggs are set. Bring it to the table with green salad and white wine.