I’ve never stressed enough how much I wanted spring/summer to come. However, to my frustration, it came another snow and cold wind instead. It’s April, man!!!!!!! Please give me warm weather!!!!!
Finally I made a summer dish to comfort myself.
Ingredients (9-inch quiche):
Short Crust Pastry
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup iced water
2 tablespoons olive oil
2 large onions, sliced
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon balsamic vinegar
1 cup ham, chopped or sliced
1 1/2 cups old-aged cheddar cheese
3 large eggs
1/2 cup milk
1 cup frozen chopped spinach, thawed and drained
Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Remove the dough from the fridge. Roll dough on a floured surface into a 12-inch circle. Fit into a 9-inch round tart pan. Transfer to freezer to chill for at least an hour (It helps dough from shrinking when being baked).
Heat olive oil in a sautee pan on medium heat. Add the onions with salt and pepper. Cook until onions are softened, about 10 minutes. Stir occasionally. Reduce heat to medium low and cook for an additional 20 minutes, until the onions are browned, but not burned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
In the same pan, raise the heat. Add ham and sautee for about 10 minutes. Remove from heat and mix with onions. Set aside.
Preheat oven to 350F. Place tart pan onto baking sheet to catch any spilling.
Sprinkle half of the cheese on the bottom of the tart shell. Evenly spread out ham and onion mixture over the cheese. Sprinkle the remaining cheese on top.
Mix eggs, milk and spinach, and pour mixture over the cheese.
Transfer to oven, and bake for about 30 minutes until the centre is set.
Let cool for 5 minutes. Serve warm with greens.