This post has been sponsored by Speck Ham from Alto Adige.
I am delighted to be this month's July 'Speckulator' for Speck Ham, which is a cured Italian Ham from the Alto Adige region of Northern Italy.
Being a part of this exciting initiative has introduced me to a new flavor of Italy that I am happy to share with you today.
Speck ham is a robust cut of aged pork, smoked until each layer is saturated by both plentiful rustic seasoning and bold smoky notes. The entire process is further enhanced by the Alpine air that brings you a bit of Italy with each bite.
When I received Speck Ham, I immediately likened its thin slices to prosciutto, but the taste resembles a gourmet slab of bacon - well seasoned and smoked to perfection.
I was inspired to create a Quiche Lorraine by slicing the Speck Ham into thin strips then giving it a quick chop. I tossed it together with eggs, creamed spinach and some good sharp cheese. Baked over a flaky butter crust with fresh garden tomatoes adorning the top, this elegant, seasonal tart showcases all that Speck Ham has to offer.
Quiche Lorraine with Speck Ham
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
Savory Pie Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons butter chilled
- 3 tablespoons shortening
- Salt & Pepper to taste
- 3-4 tablespoons ice water
Filling:
- 10 oz. frozen creamed spinach - defrosted
- 1/2 cup of Speck Ham - diced
- 2/3 cup whole milk
- 1 cup Monterey jack Cheese - shredded
- 4 eggs - beaten
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 vine ripe tomato - sliced thin
- Parmesan Cheese - grated
- Olive oil - for drizzling
- 1 savory pie crust (recipe above)
Instructions
Savory Pie Crust:
- Preheat oven to 350 degrees F.
- Combine flour, salt, pepper, butter and shortening together. Blend with a pastry blender of fingers and work the mixture until crumbly.
- Add ice water starting with 2 tablespoons. Blend and add addition tablespoons of water as needed until a soft dough forms.
- Wrap the dough in clingfilm and chill for at least an hour.
- Roll the dough out onto a well flour sheet of parchment paper. Transfer to a pie plate and trim the edges to fit. Pierce the bottom of the dough with a fork, and blind bake for 10 minutes. Remove from the oven and let cool before filling.
Filling:
- Preheat Oven 350 degrees F.
- Prebake the pie crust for 10 – 12 minutes and let cool before adding the quiche mixture.
- In a large bowl combine the creamed spinach, eggs, shredded cheese, milk, Speck Ham, salt and pepper; gently combine.
- Fill the pie crust and place the sliced tomato on top followed by the grated Parmesan cheese finishing the quiche with a drizzle of olive oil.
- Bake for 30 – 35 minutes or until set in the middle.
- Let cool slightly before slicing.
Enjoy with Love,
Catherine
xo
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Kathy says
This looks amazing, Catherine! I will be featuring your post in this week's Home and Garden Thursday,
Kathy
swathi says
Delicious quiche lorraine, thanks for sharing with Hearth and soul blog hop. pinning.
Olivia @ livforcake says
This looks so delicious Catherine! I've never had Quiche Lorraine before, so I'm adding it to the list! 🙂
Wanda says
Oh my, can you believe I was just craving Quiche. I have some leftover pie crust dough from my pumpkin pie this weekend so guess what...Quiche for dinner tonight. Thanks and hugs.