Ham and Spinach Quiche
Cooking time: 65 minutes for menu Cooking schedule: see below for instructions
You can use the other half of the pepper in this - chop it and sauté with the mushrooms.
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
- 1/2 pepper
- 1 tsp olive oil
- 3 eggs
- 1 cup (8oz, 240ml) cup milk
- 1 cup (8oz, 240gr) ricotta cheese
- 1/4 cup (1oz, 30gr) 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.
- Roughly chop pepper
- Heat oil in nonstick skillet and lightly sauté mushrooms, pepper.
- 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
Assemble all food, utensils and serving dishes
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 chop pepper if using
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 and pepper if using
Whisk 3 eggs, milk
Remove crust
Assemble quiche, bake
30 minute break
Check quiche, remove when done, let rest
Cut and serve |