A medieval German recipe from the kingdom of Lothringen which historically became quiche Lorraine, then French internationalized quiche, but simpler.

Simple Egg, Ham And Spinach Quiche

INGREDIENTS

1. 3 9-inch (23 cm) homemade (see recipe) or store-bought shortcrust pastry rolls
2. 6 beaten eggs
3. 450 g (1 lb) fresh spinach, washed and well drained
4. 1 medium onion, finely chopped
5. 1 C. canola oil (to blanch the onion)
6. 1 cup finely chopped sharp cheddar cheese (or your choice)
7. 1/2 cup (125 mL) milk
8. 250 g (1/2 lb) finely chopped ham
9. 1 pinch of Provence herbs (optional)
10. salt and freshly ground pepper to taste

PREPARATION

1. With the rack in the middle position, preheat the oven to 350 °F (175 °C).
2. In a skillet, blanch the onion in the oil (do not brown it). To book.
3. Finely chop the spinach. In a saucepan, boil them in a little water and drain them well. Cool and set aside.
4. In a bowl, mix the onions, spinach, beaten eggs and all the other ingredients (except the dough rolls) well.
5. Fill the dough pieces with the composition.
6. Bake for 35 minutes or until a toothpick inserted into the composition comes out dry.