Ham and Spinach Quiche

Ham and Spinach Quiche
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  • 1 1/3 cups all purpose flour; sifted
  • 1/4 teaspoon Salt
  • 4 tablespoons unsalted butter; cold, cubed
  • 1/4 cup vegetable shortening; cold, cubed
  • 4 – 5 tablespoons water; ice cold

In a medium bowl, stir together the flour and the salt. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse crumbles.

Sprinkle the water, 1 tablespoon at a time, over the flour mixture and toss together with a fork until the dough starts to form. The dough should be slightly sticky or tacky.

Form the dough into a disc shape, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before using.

Filling:

  • 4 eggs
  • 1/2 cup cream
  • 1/4 cup ham, diced
  • 1/2 cup cheese (Gruyere works best), grated
  • 1/2 cup spinach, chopped
  • Salt and freshly ground black pepper to taste

Put all ingredients in a medium mixing bowl. And stir together until thoroughly combined.

To Assemble:

Preheat the Easy-Bake Oven for 15 minutes.

On a lightly floured surface, roll out the crust to 1/8 inch thickness. Use the small Easy-Bake Oven pan to cut out one layer of dough per quiche.

Spray the pan with a generous amount of vegetable cooking spray, then press the dough into the bottom and up the sides of the round pan. Place two to three tablespoons of the filling in the center of the quiche.

Place pan in Easy-Bake Oven and bake for 30 minutes. Repeat with other tarts.


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