Quiche by Laura

Recipe of Ham and Spinach Quiche ala Laura

adapted from jamie's italian ham and spinach tart
ingredients :
for the shortcrust pastry:
3 1/2 cups flour
7 ounces butter, cut into cubes
2 ounces freshly grated cheddar cheese
Sea salt
2 large free-range or organic eggs, beaten
A splash of milk
Flour, for dusting

A knob of butter
Olive oil
3 red onions, peeled and finely sliced
1 clove of garlic, peeled and sliced
12 ounces spinach, washed, thick stems removed
A few sprigs of fresh marjoram or oregano, leaves picked and chopped(i used the dried one)
Sea salt and freshly ground black pepper
2 cups crème fraiche
5 ounces freshly grated Parmesan cheese, plus extra for grating
3 large free-range or organic eggs
7 ounces smoked ham, torn into shreds or chopped

First of all, preparing the dough: shift the flour and mix with the cheese(i used parmesan instead of cheddar).Add the butter and a pinch of salt, mix until it makes a good crumbly mixture then pour the eggs and milk, mix and pat a few times to make it compact. Warp the dough with clingfilm and put in the fridge for at least 30min.


roll out and line the tray/mould with the pastry crust

prick with fork and chill the dough in the fridge for another 30min

bake blind the pastry in the preheat oven 170-180 ˚C for 8-10min

Next, heat a glug of olive oil in a large frying pan and gently fry the onions on a low heat for 10 minutes until they're soft and sweet, but don't let them color. Turn up the heat, add the garlic, the spinach (in batches if your pan isn't big enough). Season lightly and give it a good stir. Take the pan off the heat when the spinach has wilted – this will only take a couple of minutes.

To make the filling mixture, put the crème fraiche into a bowl, stir in the Parmesan, eggs and a pinch of salt and pepper, mix together and set aside. Now spread the spinach mixture over your pastry case. Sprinkle over the ham, and spoon the mixture evenly over the top, smoothing it out with the back of the spoon. Sprinkle over the marjoram or oregano and drizzle with some olive oil.

put the spinach and ham

add the filling mixture

Bake for the second time with fillings

Bake in the preheated oven for about 15-20 minutes, or until the top is golden and bubbling and the filling has set. Prick with skewer, if it comes out clean then it's already set.

et voila, la belle quiche..