Ham, spinach, and tomato quiche
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  • Easy to do
préparation
15minutes
cuisson
50minutes
servings
8
type of dish
Main course
préparation
15minutes
cuisson
50minutes
servings
8
type of dish
Main course
Ham, spinach, and tomato quiche
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
préparation
15minutes
cuisson
50minutes
servings
8
type of dish
Main course
préparation
15minutes
cuisson
50minutes
servings
8
type of dish
Main course
ingredient
  • 1 pie crust (commercial)
  • 7 ml olive oil , divided
  • 1 shallot(s) , chopped
  • 250 ml spinach , fresh and chopped
  • 5 egg(s)
  • 125 ml milk
  • 2 ml salt , divided
  • 2 ml pepper , divided
  • 175 g white ham , cooked and chopped
  • 125 ml cheddar (shap), grated
  • 15 ml basil , chopped
  • 250 ml cherry or grape tomatoes , pierced with a tooth pick
  • 1 pie crust (commercial)
  • 7 ml olive oil , divided
  • 1 shallot(s) , chopped
  • 250 ml spinach , fresh and chopped
  • 5 egg(s)
  • 125 ml milk
  • 2 ml salt , divided
  • 2 ml pepper , divided
  • 175 g white ham , cooked and chopped
  • 125 ml cheddar (shap), grated
  • 15 ml basil , chopped
  • 250 ml cherry or grape tomatoes , pierced with a tooth pick
prep time
  1. Preheat oven to 230°C (450°F).
  2. Place pie crust in a glass 9-in. (23-cm) pie pan and bake 5 or 6 minutes.
  3. Heat 2 mL (1 tsp.) oil in a small skillet over medium-high heat. Add shallot and fry until translucent. Set aside to cool, and then spread inside over pie crust.
  4. Immerse chopped spinach in a saucepan of boiling water for about 30 seconds. Drain and rinse with cold water. Set aside.
  5. In a bowl, whisk together eggs, milk, and half the salt and pepper until well blended. Add the ham, cheddar, spinach, and basil, and then pour mixture into the pie crust. Bake 10 minutes.
  6. In the meantime, mix together the tomatoes, the remaining salt, pepper, and oil in a small bowl.
  7. Reduce temperature to 190°C (375°F). Place tomatoes on a small baking sheet beside the pie. Bake 30 minutes until quiche is golden brown and firm to the touch. Allow quiche to cool 5 minutes before cutting it into 8 slices; garnish each one with a few grilled tomatoes. Serve with a San Marino mix of lettuce. This quiche also makes excellent appetizers. Just cut it into small pieces and garnish with tomatoes.