Ham and Spinach Quiche for #BakeForACure #SundaySupper

by Renee on October 21, 2012

Ham and Spinach Quiche

Baking is something I very much enjoy. When I bake something for someone it is a real gift from the heart. I think about the person while making it. One ingredient not listed on any recipe is love. Pouring good thoughts and love into the dish gives it a special touch like no other. It is why I am very excited about today’s Bake For A Cure Sunday Supper event with Chantal. I made a ham and spinach quiche and thought about all those in my life who have been touched by cancer.

What is Bake For A Cure? A simple thing to do for someone who has been affected by cancer or for a medical cancer treatment professional. Bake something, sweet or savory, and give it to one of those individuals. Brighten up their day with a special treat you made from the heart. All it takes is a little time and some ingredients.

Ham and Spinach Quiche

Would you like some recipe inspiration? Twenty of the Sunday Supper bloggers are sharing ones they made in a Chantal Easy As Pie dish:

There are even more recipes. Take a look at ones from other members of the team who also baked for a cure:

Are you ready to start baking? How about a new pie dish? Chantal is offering a 20% discount on all pie dishes purchased on their site from October 16 through October 30, 2012. All you have to do is enter the code – BAKE4CURE – at checkout. Click here → Chantal Pie Dishes ← to shop and place an order.

Chantal Easy As Pie Dish

Stay in touch! Keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest.

Ham and Spinach Quiche

Ham and Spinach Quiche

    For the crust:
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 1/4 cups White Lily all-purpose flour (or 1 1/2 cups all-purpose flour plus 1/2 cup plain cake flour)*
  • 1 teaspoon salt
  • 1/4 cup chilled lard
  • 1/2 cup ice water, plus more if needed
  • For the quiche:
  • 10 ounces frozen chopped spinach, thawed
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • Salt and pepper
  • Pinch of fresh grated nutmeg
  • 3 large eggs, beaten
  • Heavy cream, half-and-half, or milk
  • 1/4 cup grated cheese (Swiss, Cheddar, Monterey Jack, or other)
  • About a 1/2 cup of ham, cut into small chunks
For the crust:

Dice the butter into small pieces and place in the freezer for about an hour.

In the bowl of a food processor fitted with a knife blade, add the flour and salt. Pulse 1 or 2 times to combine. Add the diced butter and pulse 5 or 6 times. Slice the lard into chunks and add to the mixture. Turn on the processor and add most of the water. Remove the cover and check the dough. When it is done it should appear like small clumps and will hold together when you press a handful together. Add more water if needed and pulse.

Turn the dough out onto a work surface and press it together. Using the heel of your hand, push clumps of dough (about the size of an egg) out in 6-inch smears. Form the dough into a round disc and wrap in plastic. Place the wrapped disc in a plastic bag and refrigerate at least 2 hours or overnight.

Have a 9-inch pie dish ready and set aside.

Cut the dough. You only need about two-thirds for this recipe. Re-wrap the remaining dough and refrigerate or freeze for future use.

Roll out the dough on a lightly floured surface to a round 1/8-inch thick by about 12 inches wide. Move the dough around as you are rolling it out to make sure it is not sticking to the work surface.

Roll the dough up on the rolling pin and un-roll it over the pie dish. Lightly press the dough in place. Pull in 1/2-inch of the dough at the edges. Roll the pin over the edges to cut off excess dough.

Push the dough on the sides and edges of the pie dish to an even thickness and up 1/3 inch above the pan. Prick the bottom of the dough at 1/4-inch intervals with a fork.

Pinch or press a decorative pattern on the rim of the shell. Cover the shell and refrigerate 30 minutes or more.

Pre-heat the oven to 450 degrees F.

Cut a square of aluminum foil 4 inches larger than the pie dish. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.

Bake the crust for 15 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool crust completely in the pie dish on a rack.

For the quiche:

Drain and squeeze the liquid from the spinach.

In a frying pan or skillet, melt the butter over medium-high heat. Add the shallots and sauté until softened. Add the spinach and stir. Cook about 2 to 3 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and cool to room temperature.

Preheat the oven to 375 degrees F.

Add the beaten eggs to a measuring cup and add enough cream, half-and-half, or milk to make 1 1/2 cups. Pour the mixture over the spinach and stir to combine.

Spread all but 2 tablespoons of the cheese in the bottom of the pre-baked crust. Spread the ham chunks on top. Pour the spinach mixture over the ham up to 1/4 inch of the rim. Sprinkle the remaining cheese on top. Bake for 35 minutes or until puffed and lightly browned.

Notes

*The quantities of flours are different because of the unique characteristics of each type of flour.

If the edge of the crust has browned in the pre-baking process you can cover the edge with strips of aluminum foil for the first 20 minutes of baking the quiche. This will help to prevent the edges from over-browning.

The remaining crust dough can be refrigerated up to 2 days or frozen for several months.

You can use store-bought pie crust if you do not want to make the crust. Pre-bake the crust according to package instructions.

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Recipe adapted from The Way to Cook cookbook by Julia Child.

Disclaimers: I received a pie dish from Chantal for this event. I was under no obligation to give a positive review. All opinions on this blog are my own unless specified or contained within a guest post. This post contains affiliate links. Pie dish image courtesy Chantal.

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{ 33 comments… read them below or add one }

Stacy October 21, 2012 at 2:40 am

What a great cause, beautiful dish and gorgeous quiche, Renee! Ham and spinach is one of my favorite combinations.

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Paula @ Vintage Kitchen October 21, 2012 at 6:26 am

A lard dough is perfect for savory fillings. I love this quiche! And baking for a cause is always heartwarming. Happy Sunday Renee!

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Pam @ The Meltaways October 21, 2012 at 6:44 am

Your quiche looks fabulous! I wish I had one for breakfast right now!

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diabeticFoodie October 21, 2012 at 9:10 am

You are so right that baking is all about love!

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Katie October 21, 2012 at 9:20 am

I love having a quiche for brunch occasionally! A combo of ham and spinach sounds fantastic!

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Jennifer B October 21, 2012 at 10:15 am

I love making quiche! Spinach and ham is a delicious combo too!

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Jen @ Juanita's Cocina October 21, 2012 at 10:28 am

Gorgeous quiche, Renee! I would love to be enjoying this right now!

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Heather @girlichef October 21, 2012 at 10:30 am

This would be a wonderful dish to present somebody – definitely from the heart. Perfect way to start any day. Or end it ;)

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Patti October 21, 2012 at 10:57 am

This sounds delish Renee! I love quiche and this is a perfect combo!

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Cindys Recipes October 21, 2012 at 11:02 am

This quiche looks so good, Renee!

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Megan October 21, 2012 at 1:09 pm

Yummy! I love Quiche and this looks pretty amazing. Thank you for sharing!!

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Bea October 21, 2012 at 2:08 pm

I adore quiche and could eat it any time day. Breakfast – Lunch – Dinner :) I Love the spinach and ham combo…

Bea

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Liz October 21, 2012 at 2:20 pm

I love the texture of pie crusts made with lard…almost as much as I love a spinach quiche. Definitely comfort food…and perfect to share with a friend. Happy #SundaySupper!

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Renee October 21, 2012 at 4:17 pm

Once I discovered how great lard is in pie crusts I’ll never go back to using shortening again.

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Momma's Meals October 21, 2012 at 2:51 pm

Love this! Breakfast for the week if I cooked this baby up! Happy #SundaySupper thank you for sharing!

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Renee October 21, 2012 at 4:16 pm

Yes, breakfast or lunch for a week. Well, you can also have it for dinner with a nice green salad.

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Nancy @ gottagetbaked October 21, 2012 at 3:24 pm

Renee, I love quiche and yours looks gorgeous. I love the combination of flavours too – ham and spinach is always delicious. I’m also very jealous of your superior pie crust skills ;)

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Renee October 21, 2012 at 4:15 pm

I have to thank the guidance of Julia Child for the pie crust skills. Her instructions in the cookbook are so thorough and it really helped me a lot.

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Hezzi-D October 21, 2012 at 3:33 pm

Beautiful quiche! My favorite thing about quiche is that you can substitute ingredients and really make it your own!

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Renee October 21, 2012 at 4:14 pm

So true. Quiche can be one of those clean out the refrigerator recipes. Whatever you have on hand can make a good one.

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Dara October 21, 2012 at 8:43 pm

Love this quiche! Such a versatile, simple dish.

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Sarah October 21, 2012 at 9:58 pm

All the women in the family (except my sister) love quiche. Yours looks likea winner

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Carla October 21, 2012 at 10:05 pm

The secret ingredient really is love. Like on tv during the numerous cooking competitions, the ones who show passion (or at least the way it’s edited on tv) are the ones with the best dishes. Quiche is something my parents always ask for. Guess I better be a good daughter ;)

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Renee October 22, 2012 at 1:23 pm

Yes, what a great idea to make a quiche for your parents. Be sure to add plenty of love.

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Terry B Gardner (@tbgdesign) October 22, 2012 at 1:04 pm

YUM! Great cause. I LOVE my CHANTAL cookware. More reasons to love it. I have the cobalt blue pie dish. :D

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Renee October 22, 2012 at 1:22 pm

Thank you Terry! I’ll have to check out your cobalt blue pie dish. I am sure it is a beautiful color.

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Erin @ Dinners, Dishes and Desserts October 22, 2012 at 9:39 pm

What a great version of a quiche.

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Susan October 22, 2012 at 9:59 pm

I love quiche! This is such a wonderful recipe Renee!

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Conni @MrsMamaHen October 23, 2012 at 2:26 am

Mmm! I love spincah quiche. Yours looks wonderful!

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krayl @ An Appealing Plan October 23, 2012 at 9:07 am

You know I LOVE a good quich. This looks delish. I have an extra pie crust, might need to fill it today!

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Sarah October 23, 2012 at 10:02 am

Something about a dish baked with love tastes so much better. And a ham and spinach quiche is even better! Beautiful dish Renee.

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Jamie (Mama.Mommy.Mom) October 24, 2012 at 10:57 am

Absolutely sinful! Yet I would eat several slices. ;)

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Karen Hartzell (@InTheKitchenKP) October 29, 2012 at 4:33 pm

Your pie crust looks so flaky and buttery I just want to dive right in! YUM!

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