Spinach, Ham, Smoked Gruyere Quiche

Its really easy and a hearty way to start the morning.  Quiche.  That egg pie with meat and stuff surrounding by oh so delightful melty smoked cheese.  Sort of an omelet in pie form.

I opted for the smoked cheese simply because I wanted to play up the smokey flavor of the ham one more way.  If you can't find smoked Gruyere, any old unsmoked Gruyere or Swill cheese will work fine.

The key to this Quiche bottom pastry being flaky is to keep it dry.  Spinach, even the wilted stuff releases a lot of water.  Adding a thin layer of dried minced onion soaks up the excess moisture so you still get a baked flaky crust on the bottom.  

Spinach Ham and Smoked Gruyere Quiche

Pie Dough for a 9" pie plate

4 3ggs

1 c half and half

pinch of salt

1 1/2 c diced ham

1 C wilted spinach - cooled

2 T dried minced onion

1/8 t nutmeg

1 1/2 c smoked Gruyere cheese

2 T grated Parmesan cheese.

Preheat oven to 400F

Add pie dough to pie plate.  Flute edges.  Place pie plate on a rimmed baking sheet to catch any boil over.

Sprinkle dried minced onion evenly over the bottom of the prepared pie plate.  Add even layer of wilted cooled spinach.  Sprinkle with nutmeg.

Add 1/2 of the Gruyere cheese and spread in even layer over the spinach.  Add ham in even layer over the cheese.  Top with remaining Gruyere cheese.

Whisk together eggs, half and half and salt.  Pour over the meat/spinach/cheese layers.  Dust with the Parmesan cheese.

Bake 30-35 minutes until set and tester comes out clean.  Cool 5 minutes before cutting.  Serve warm.  Chase with a nice mimosa, or if a tee-totaler plain OJ.

Smoked Gruyere Souffle

I outdid myself with this one.  The perfect souffle - touch of smokey flavor, hint of onion and thyme.  A sprinkling of crunchy Maldon sea salt flakes to finish it.  Yum.

Smoked Gruyere Souffle

• 2/3 c grated smoked Gruyere cheese
• 3 egg yolks - room temperature
• 4 egg whites - room temperature
• 1 c milk
• 1 T water
• 3 T flour
• 1 T Dijon mustard
• 3 scrapes nutmeg
• 1 t fresh thyme leaves
• 1/4 t salt
• 1/4 t fresh ground black pepper
• 1/8 t cream of tartar
• maldon sea salt flakes

Preheat oven to 475F
butter and flour souffle dish
Warm milk and thyme leaves over low heat until bubbles start to form at the edge of the pot.

Whisk together salt, egg yolks, flour and water until smooth.  Dribble in 1/4 c warm milk mixture into eggs whisking constantly to combine.  Heat milk over medium low flame.  While whisking constantly slowly pour in the yolk mixture. Whisk constantly until mixture thickens and a few large bubble erupt.  Remove from heat.  Whisk in cheese, mustard, nutmeg and pepper until smooth.

Whip egg whites and cream of tartar on low until foamy.  Increase speed to high and whip until stiff peaks form.

Whisk in one quarter of the whipped egg whites into the souffle yolk base until smooth.  Pour based over remaining egg whites and fold gently until uniform and smooth.  Pour into prepared souffle dish.

Put in hot oven and bake 5 minutes.  Reduce heat to 425F and bake another 10-12 minutes until risen and dark golden brown. Serve immediately. Sprinkle with Maldon sea salt flakes.

Vigorously whisk the egg milk mixture to prevent scrambling and ensure a smooth even souffle base.

A copper bowl ensures egg whites whip to maximum height.

Resist temptation to open door and peak at baking souffle, opening the door releases heat and your souffle will likely fall.  (Pic through window on oven door).