Ham, Spinach, and Onion Quiche

June 29, 2011 / By Foodland

Ham, Spinach, and Onion Quiche

A hearty side dish, perfect for brunch!
Course Side Dish
Servings 2 Pies


  • Pastry
  • 2 Frozen 9" pie crusts
  • Filling
  • 3 tablespoons extra virgin olive oil
  • 2 Medium red onions, sliced
  • 1 pound Smoked ham, cubed
  • 2 cups Fresh spinach, cleaned
  • 8 large eggs
  • 3 cups Heavy cream or Half & Half
  • 0.5 teaspoon freshly ground pepper
  • Salad
  • 2 Bunches asparagus (about 1 lb. each), stems trimmed
  • 4 ounces Parmesan cheese, shaved with a peeler
  • 2 Handfuls fresh flat-leaf parsley, hand-torn
  • 1 Handful fresh mint, hand-torn
  • 1 Handful fresh dill, hand-torn
  • 1 extra virgin olive oil, as needed
  • 0.5 lemon, juiced
  • 1 Kosher salt and black pepper


For Ham, Spinach and Onion Quiche

  1. To make the filling, heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
  2. Slowly cook the onions, stirring until they caramelize and release their natural sugars.
  3. Toss in the ham and spinach, cook and stir for about 3 minutes to warm them through.
  4. Remove from heat.
  5. In a large bowl, beat the eggs until frothy and pour in the cream; season with pepper.
  6. Arrange the caramelized onions, spinach and ham over the bottom of each crust and carefully pour in the cream and egg mixture; the filling should be about a ½-inch from the top of the crust.
  7. Bake at 350° for about 50 minutes or until filling is set.
  8. Quiche may look puffy and jiggle slightly.
  9. Remove to a wire rack and let cool. In the meantime, make the asparagus salad.
  10. To prepare the asparagus salad, blanch the asparagus in a large pot of boiling salted water for 4 minutes or until they are just crisp-tender.
  11. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
  12. Slice the asparagus into ½-inch pieces and put them in a mixing bowl.
  13. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
  14. Let the quiche set for at least an hour. Slice into wedges and serve with asparagus salad.
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