Author Notes
I love winter greens and I recently found some great fresh spinach that looked like a cross between baby and regular spinach. It was so tender and delicious I thought I would use it in a quiche. I make a lot of different variations on this recipe, sometimes I use swiss chard or kale but spinach works best to get that nice green coloring. And the crisp prosciutto gives little bites of salty goodness. - singing_baker —singing_baker
Test Kitchen Notes
Singing_baker's Green Eggs and Ham Quiche was simply delicious! All the classic flavors of a ham and cheese quiche with a few twists that kept you wanting more. The crust was buttery and the chives added freshness. Pureeing the garlic, leeks, scallions and spinach, incorporated the veggies nicely throughout the filling which, by the way, was green. And who doesn't love crispy proscuitto and melted fontina cheese—yum!
—jvcooks
Ingredients
- Pie Crust
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1 2/3 cups
All Purpose Flour
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Pinch
salt
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Pinch
Sugar
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2 tablespoons
Chives, Chopped
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8 tablespoons
butter
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1
Egg plus One Egg Yolk
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2-3 tablespoons
Ice Water
- Quiche Filling
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1 tablespoon
Unsalted Butter
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2 tablespoons
Olive Oil
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2
Garlic Cloves, minced
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1
Leek, Chopped, white and light green parts only
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2
Scallions, chopped
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2 cups
Baby or Regular Spinach, chopped
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1/4 teaspoon
Nutmeg, Freshly Grated
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2 ounces
Proscuitto, chopped
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4
Eggs
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1 1/2 cups
Heavy Cream
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1/2 teaspoon
Kosher Salt
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1/4 teaspoon
Freshly Ground Pepper
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1/2 cup
Italian Fontina, Grated
Directions
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First make pie dough: In a food processor pulse flour, salt, sugar, and chives. With machine running add butter 1 tablespoon at a time. Then add egg and egg yolk. Add water a tablespoon at a time until dough just comes together. Pat into a disc, wrap in plastic wrap and refrigerate until firm.
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Roll out dough to 1/8 inch thick and fit into a 10 inch deep dish tart pan. Cut away excess dough. Prick bottom with a fork. Put in freezer until firm. Preheat oven to 400 degrees. Line the tart with parchment and fill with pie weights. Bake for 15 minutes until the edges are starting to brown. Take off parchment and pie weights and cook for another 10 minutes. Set aside to cool.
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In a large pan heat butter and 1 tablespoon olive oil over medium heat. Add garlic, leeks, and scallions and saute until softened. Add spinach and cook until just wilted. Stir in nutmeg. Transfer mixture to food processor and puree.
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In another pan heat remaining tablespoon olive oil and add prosciutto until crisp. Drain on paper towels.
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In a large bowl whisk together eggs, cream, salt, pepper, and spinach puree. Stir in prosciutto. In the bottom of the tart pan sprinkle the fontina evenly. Pour in the egg filling. Bake for 30 minutes until slightly puffed. Let quiche rest for about 15 minutes before cutting. Enjoy!
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