Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for Winter I: Week 3, Thursday

Ham and Spinach Quiche

Cooking time:  60 - 70 minutes for menu      Cooking schedule: see below for instructions

      I'm assuming you have some leftover ham for this... If not, any meat or no meat will work.  We'll be using the rest of the ricotta next weekend - it will keep. Finish with some leftover dessert (or cookies).

Ham and Spinach Quiche

Total time: 65 minutes 
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.  Use either brown or basmati rice.

 Ingredients:

• Crust
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock    to yield 1 1/2 cups cooked rice
• 1/4 cup (1oz, 30gr)  shredded cheese
• 1 egg
• 1 tsp olive oil
• Filling
• 8oz (240gr) ham
• 8oz (240gr) frozen spinach  or fresh, cooked spinach
• 5oz (150gr) mushrooms
• 1 tsp olive oil
• 3 eggs
• 1 cup (8oz, 240ml) cup milk
• 1/3 cup (3oz, 90gr) ricotta cheese
• 1/2 cup (2oz, 60gr) cup shredded cheese

 Instructions:

• The rice:  Cook the rice in stock.
•  If doing in advance, refrigerate until needed. 
• If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
• The crust: Lightly whisk 1 egg. 
• Mix cooked rice, cheese and egg.
• Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges. 
• Bake in 400F (200C) oven for 10 minutes.
• The filling: Cut ham into small strips or cubes.
• Thaw spinach, squeeze out all water.
• Trim and slice mushrooms.
• Heat oil in nonstick skillet and lightly sauté mushrooms.
• Whisk 3 eggs and milk together.
• To assemble:  When crust is done, remove from oven.
• Spread the spinach evenly over the crust.
• Top with ricotta, mushrooms, ham and shredded cheese.
• Pour egg mixture over all and bake, 40 - 50 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
• Remove from oven and let rest 5 minutes before cutting.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Cooking Schedule: 60 - 70 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet, large bowl, whisk, quiche or pie plate, baking sheet, small saucepan with lid for rice Cook rice if not done earlier Turn oven on 400F (200C) Shred cheese if needed Trim, slice mushrooms Cut ham Thaw spinach, squeeze dry Lightly oil quiche plate

Wait for rice Spread rice on plate to cool Whisk egg Add cheese, rice, combine Pat rice in quiche plate for crust, bake Sauté mushrooms Whisk 3 eggs, milk Remove crust Assemble quiche, bake     30 minute break Check quiche, remove when done, let rest Cut and serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated