Caramelized Onion, Ham, and Spinach Quiche

CRUST INGREDIENTS

1 cup flour

¼ teaspoon salt

5 tablespoons cold butter, cut into ½ inch cubes

1 tablespoon fresh rosemary, minced

2 tablespoons ice water

CRUST DIRECTIONS

Preheat oven to 375 degrees.

In a medium bowl whisk together flour and salt. Add butter and mix together with a pastry blender, two forks, or your fingertips until mixture resembles coarse meal.  Add in rosemary. Then drizzle with 1 tablespoon of water and stir to moisten. Repeat with second tablespoon ice water.  Work with hands to distribute moisture. Press dough into a ball and turn out onto a work surface. Knead a few times, then shape into a flat disk.  Cover with plastic wrap and freeze for ½ hour. Remove from the freezer and roll into a 12” dish.  Place in a 9” round pie pan, pressing the dough up the sides and smearing any breaks in the dough.  Line crust with parchment and fill with pie weight or dried beans.  Bake for 15 to 20 minutes or until crust begins to brown. Remove from oven and let cool for at least 10 minutes before filling.

FILLING INGREDIENTS

2 tablespoons butter, divided

1 large, sweet onion, thinly sliced

½ teaspoon dried thyme

6 oz Beeler’s Smoked Ham, cut into ½ ‘cubes

2 cups lightly packed spinach, rough chopped

4 eggs, lightly beaten

½ cup milk 2% or whole

½ cup heavy cream

Salt and pepper

2 teaspoons Dijon mustard

1 cup swiss or gruyere cheese

FILLING DIRECTIONS

In skillet add 1 ½ tablespoons butter and onions.  Cook on high stirring frequently until butter is just melted. Reduce heat to low and continue to cook down stirring occasionally to prevent onions from sticking and burning.  Continue to cook, stirring occasionally over low heat for 15 minutes, then add dried thyme and cook 15 to 20 minutes more or until onions cook down and caramelize.  If onions dry out, add water 1 tablespoon at a time allowing onions to dry out and soften between additions.

Reduce oven heat to 350 degrees.

In another skillet melt ½ tablespoon butter, add ham and sauté over high heat until ham begins to brown.  Add spinach and cook until spinach wilts and moisture cooks off, 1 to 2 minutes.

In a medium bowl whisk eggs, milk, heavy cream, salt, and pepper, until combined.

Spread mustard over cooled crust. Then add caramelized onions. Followed by the ham mixture, then top with cheese.

Gently pour egg mixture over the top. Bake 45 to 55 minutes or until golden and set in the center.  Remove form oven and let rest before serving.  Cut into 6 pieces and serve hot or cold.