So let’s start with the first dish. Upon our arrival we were greeted with excitement and a full table of food. One of the delicious items on the table were Ham and Spinach Quiches.
Y was kind enough to share her recipe with me, and I’ll be kind enough to share it with you. By the way you can find Y’s other recipes on her blog She Suggests…
For the Savory Tart Dough:
1 3/4 cup flour
¼ teaspoon salt
½ cup unsalted butter
1 egg lightly beaten
½ tablespoon lemon juice
1/8 cup ice water or more if needed
Combine flour, salt and butter in a food processor. Pulse until mixture forms coarse crumbs. In a small bowl whisk together eggs, lemon juice, and water. With the motor running add the egg mixture and process until dough comes together. Y found the dough recipe to be a bit bland, so she recommends adding other things to spice it up, definitely a little more salt! Wrap the dough in saran wrap and refrigerate for at least 30 minutes.
For the Quiche Filling:
1 ½ tablespoons unsalted butter
2 finely chopped shallots
1 cup (2 oz.) baby spinach (regular spinach also works)
1 egg
2/3 cup heavy cream
½ teaspoon dijon mustard
salt and freshly ground pepper
2 tablespoons of red bell pepper (can be substituted for red pepper flakes)
1 oz. ham
2 oz. Gruyère cheese, finely grated
Roll out the dough to 1/8 inch, use a 2 inch biscuit cutter (for mini muffin tins, and larger for bigger ones) to cut out as many rounds as possible. Put the dough into muffin tins (sprayed.) Preheat oven to 400 F degrees. In a pan melt the butter over low heat. Add shallots and cook until softened, about 5 minutes. Raise heat to medium low, add spinach and cook stirring constantly until wilted (about 1 minute). Separately whisk together the egg, cream, mustard, salt and pepper. Add the spinach mixture, bell pepper, ham and cheese to egg mixture and stir. Divide filling among cups. Bake until golden brown, about 20 minutes.
As I was the taster, I can tell you that these were very tasty.
Enjoy!
