I don’t know about you, but I’m pretty much in LOVE with quiche. These days I make a quiche about once a month, and every time I do I wonder why I’m not making them more often. 12 quiche in a year? It’s simply not enough. Quiche can be served for breakfast, lunch or dinner and better yet, you can freeze the leftovers. Really, what’s not to love? And, quiche is a pretty healthy meal to boot!
For the Butter Crust
- 2 cups all purpose flour
- 1/2 cup cold butter cut up into tiny cubes
- 1 teaspoon salt
- 5-7 tablespoons of cold water
- 1 teaspoon white vinegar
For the Quiche
- 1 cup ham cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon garlic
- 8 eggs
- 1/2 cup milk
- 1/2 cup frozen spinach, chopped
- 1/2 cup cheese, shredded {I used pepper jack but cheddar is a great alternative}
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
Combine pie crust ingredients together, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out pie crust, line a 9″ pie plate with it making sure to have a nice fat crust.
Pre-heat the oven to 375 degrees
To a skillet add olive oil, onion and carrots and cook until tender over medium heat. Add ham and garlic and saute for a minute or two longer. Take pan off heat and let the mixture cool down.
In a large bowl, whisk the eggs, milk, spinach and spices together.
Remove the prepare pie crust from the fridge and line the bottom of the crust with vegetable and ham mixture. Pour egg mixture over vegetables and ham, sprinkle with cheese. Using a pastry brush, apply a light egg wash to the crust. Bake 40-50 minutes or until a knife inserted near the center comes out clean. Cool slightly, and serve.
~Mavis
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