TWO THOUSAND EIGHTEEN.
By now you’ve probably heard people saying this number with astonishment at least a thousand times. Well, it’s just gone up to a thousand and one 😉
Seriously, don’t you think time is speeding up like crazy? I haven’t completed my last year’s resolutions though it’s already time to write new ones. No, I don’t think it’s because I was unproductive, it’s for sure something’s going on with time ;p
In all seriousness, I’m super excited for the new year! As I mentioned in the previous post, 2017 was quite challenging for me. It was the time when I found myself deep in a downward spiral and discovered that mental health was just as important as the health of the body. To be honest, I feel like a nestling in this journey — when he wants to fly high but still needs to learn the way to do it. So for me 2018 will not be a year of ambitious goals, rather the time to go back to square one — slow down and listen closely to my inner being’s needs.
And if taking more vitamins is considered to be one of the acts of self-care, I’ll take that. But on my own terms: they need to come to me in the form of quiche. Spinach quiche 🙂
Okay, enough about me, let’s talk about the quiche because you need it in your life!
Think of super flaky crust hugging classic yet delicious combination of ham, onions and eggs. To shake things up (and to fulfill your “eat more greens” NY goals 😉 ), we’re adding spinach and peas to the filling. Once you bite to a piece, quiche is quite literally melting in your mouth. No joke, the taste is addictive!
For the dough:
the recipe is adapted from Huckleberry book
2 cups (250 g) flour
1/4 cup (50 g) sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup (220 g) salted butter, cold
1/4 cup (60 g) water, cold
Place flour, sugar, baking powder and salt in a food processor and pulse for a second. Add pieced of cold butter and pulse quickly until butter is about the size of a pea. Add cold water and pulse again until dough only starts to come together.
Transfer the dough to the lightly floured surface. It might feel dry and shaggy, that’s okay. Begin to firmly press the dough with a palm of your hand, continue doing so until it begins to hold the shape. Be sure not to overwork the dough, you should still see the pieces of butter there. Form a disc and cover the dough with a plastic wrap. Place it in the fridge for at least an hour (you can also freeze the dough to use later, for up to a month).
In an hour, preheat the oven to 180 C/360 F and line a round pan with parchment paper.
Transfer 2/3 of the dough from the fridge and let it sit on the counter for 3-5 minutes. Lightly flour working surface and place the dough there. Using a rolling pin, roll out the dough to approx. 33 cm/ 13 inches round and 5-6 mm/1.4 inches thick. Try to work from the center towards ends rotating the dough during rolling.
Transfer the dough to a lined tart pan allowing the edges to drape over sides. Gently press it into the pan forming a bottom and sides. If necessary, trim any excesses with a sharp knife or kitchen scissors slightly above the edges.
Poke the bottom of the tart with a fork and place it in a freezer for 15 minutes. When ready, line parchment paper on top of the shell and fill it in with baking weights. Bake in a preheated oven for 30 minutes, then remove the weights and parchment paper from the top and continue to bake for additional 15-20 minutes or until the bottom of the tart is nicely golden and baked through.
For the filling:
2 tbsp olive oil
1 medium onion
0.4 lb (180 g) ham of your choice
1 cup (20 g) baby spinach
1/2 cup (50 g) frozen peas, thawed
3 eggs
1/3 cup (80 g) sour cream
1/3 cup (80 g) heavy cream
1/2 cup (50 g) mozzarella cheese, shredded
salt/pepper
Peel and medium dice the onion, cube the ham and set aside.
In a large skillet heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and cook stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the ham and season with salt and pepper. Cook stirring occasionally, 4 to 5 minutes, if the pan seems dry add the remaining olive oil.
In a separate bowl combine eggs, sour cream, heavy cream and salt/pepper. Whisk everything together until combined, then add 1/2 cheese and mix again.
When the shell is baked through, transfer it to the counter and increase oven temperature to 230 C/ 450 F. Sprinkle the bottom of the shell with the remaining cheese, add 1/2 of ham and onions mixture, 1/2 peas and a layer of spinach. Add the remaining ham, peas and spinach . Re-whisk eggs mixture and pour it over the top trying not to spill it over the edges.
Bake the quiche for 20-25 minutes or until the filling is set and golden brown. If quiche edges begin to turn dark brown and the quiche is not ready yet, cover the edges with aluminum foil and continue baking until set.
Enjoy warm, cold or at room temperature. Either way this quiche is delicious!
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