Spinach Prosciutto Quiche
Essential to any brunch, this quiche has a flaky and buttery home-made crust and is packed with a spinach and prosciutto filling encased in a silky egg custard and topped with gruyere cheese.
Ingredients
for the crust
- 2 cups (240g) all-purpose flour
- 7 tbsp (100g) unsalted butter cold and cut into 1 inch cubes
- 1/3 cup (100ml) water cold
- 1 small (approx. 27g) egg yolk cold and beaten
- 1 tbsp + 1 tsp (15g) granulated sugar
for the filling
- 80 g onion chopped into slivers
- 90 g spinach rinsed
- 60 g prosciutto
- 3 sprigs thyme leaves separated
for the egg custard filling
- 1 large (approx. 60g) whole egg room temperature
- 1 small (approx. 20g) egg yolk room temperature
- 1/2 tsp (2g) black pepper
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) heavy cream
- 1/8 cup (15g) gruyere cheese finely grated (add more or less if desired)
Instructions
for the tart crust
- In a large mixing bowl, put the flour and cubed butter. Coat each piece of butter with flour by rubbing the butter between fingertips and crumbling the butter into the flour until the mixture has a fine sandy texture and butter pieces are pea sized.
- Make a well in the centre of the flour and pour in the water. Add the salt, sugar and dissolve by stirring with finger tips. Lastly add the beaten egg yolk.
- Gradually incorporate the flour mixture into the liquid by bringing flour from the sides of the well, gradually moving outwards, mixing with your fingers.
- When liquid has disappeared, used both hands to knead the dough until it has an even consistency. Do not over mix it, stop once all ingredients are combined. Tip the entire dough onto a lightly flour surface and gather the pastry into a round disk 1" thick. Wrap in cling film and chill for at least 30 minutes in the fridge for up to 1 day.
for the filling
- Sauté the onions in 1 tablespoon of butter or oil on medium high heat until translucent, approximately 5-7 minutes . Remove from the pan and add the prosciutto. Lightly fry each side of the prosciutto until the edges are golden brown. Remove the seared prosciutto and add the spinach. Cook the spinach until wilted, then drain and squeeze all the excess water out of the spinach. Roughly chop the prosciutto and spinach into 1/2 inch to 1 inch pieces. Lastly, toss the onions, prosciutto, spinach, and thyme leaves in a bowl and set aside.
to blind bake the crust
- Preheat the oven to 350°F and prep the tart pan, by lining the bottom removable disk with parchment paper cut into the same size. Chill the pan in the freezer before ready to use.
- On a lightly floured surface, roll out the chilled tart dough to 1/4 inch thick and place into the tart pan by lifting and easing the dough into the pan and its corners. Lightly press the dough into the sides of the pan especially if you pan has fluted/ridged sides. Use a sharp smooth knife and trim off the excess dough leaving a 1/4 inch allowance.
- Prick the bottom of the crust multiple times with a sharp fork then line the tart crust with aluminum foil and gently press into the sides and bottom of the crust. With your chosen weight fill to the very top.
- Bake the crust for 10-15 minutes or until a light brown. Remove the weights and aluminum foil; allow the crust to cool and prepare the custard filling.
for the egg custard filling
- Whisk to combine the egg, egg yolk, and pepper in a bowl. In a saucepan heated on low, bring the milk and heavy cream to a simmer.
- Add 1/3 of the hot milk mixture to the egg mixture while whisking constantly for 1 minute. Then add the remaining hot milk mixture whisking constantly for another 5 minutes until the custard has lightened in colour, is frothy and has slightly thickened. Let cool to room temperature.
assemble and bake
- *If desired, you can file down the excess edges of the tart crust with a zester or a serrated knife.
- Spread the onion/prosciutto/spinach mixture in the bottom of the baked tart crust and pour the room temperature egg custard over the filling. Sprinkle the gruyere cheese on top.
- Bake for 20-30 minutes or until the filling is bubbly, and the cheese is molten. An inserted knife should come out clean and the custard should wobble slightly when jiggled.
- Cool for 10 minutes before removing from the pan, cutting, and serving.
Notes
- You'll notice there's no additional salt in this recipe, this is because Prosciutto contains higher levels of salt, so adding more isn't necessary.
- Rather than a home-made crust, store bought can be used. For baking, follow the instructions on the packaging.
- The filling and tart dough can be made the day before. Wrap and cover both before refrigerating.
- This tart is best enjoyed day of, but if desired can last overnight if refrigerated.