Quiche with escarole and diced ham
- Energy Kcal 320
- Carbohydrates g 16.6
- of which sugars g 3.6
- Protein g 13.8
- Fats g 22
- of which saturated fat g 9.77
- Fiber g 1.4
- Cholesterol mg 106
- Sodium mg 522
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
So here's the thing—quiche recipe lovers know that quiche brings a slice of French comfort right to your table. Really good stuff. When it comes to quiche with escarole and ham, it's like the go-to choice if you're craving something a bit different but still super easy to munch on any time of the day. Can't go wrong.
It has that buttery, flaky crust from puff pastry. The filling? It’s creamy and soft, thanks to eggs and crème fraîche. And look, the real twist is the escarole. It gives the whole thing a bit of a tender green flavor that plays nicely with those little cubes of cooked ham. This kind of escarole quiche is perfect for a picnic, brunch, or when you just want food you can eat hot or cold. Honestly, it’s got that French-style richness but doesn’t feel heavy or over-the-top.
You can slice it up for a party or save it for lunch the next day. And, I gotta say, it still tastes pretty fresh and moist even after chilling in the fridge. If you’re into a ham quiche, you’ll probably love this version because it mixes up the usual flavors found in a traditional quiche recipe. Escarole isn’t in every savory pie, but truthfully, it totally works. It brings a mild, earthy bite that matches the salty, juicy ham.
Plus, this kind of easy quiche recipe is what you might spot in French cafes, but it fits right in at a potluck or as an easy weeknight dinner too. People sometimes swap the greens or add cheese if they’re feeling adventurous, but keeping it classic like this really lets you taste those light, fluffy eggs and veggies. For sure. Don’t be surprised if you start thinking of other quiche with escarole and ham ideas after trying this—there are so many ways to change up the basic savory pie. Whether you’re new to making quiche or have tried lots of quiche variations, this one’s got the combo of flavors and textures that makes it a hit pretty much anywhere.
- INGREDIENTS
- Ingredients for a 11-inch diameter baking dish
- Puff pastry 8 oz (230 g)
- Escarole (endive) 3 cups (200 g)
- Prosciutto cotto 3.5 oz (100 g) - diced
- Provolone cheese 5.3 oz (150 g) - to grate
- Leeks 1 - small
- Eggs 3 - medium
- Whole milk 1 ¼ cup (300 ml)
- Black pepper to taste
- Fine salt to taste
How to prepare Quiche with escarole and diced ham
To prepare the quiche with escarole and diced ham, start by washing the escarole under running water 1, then roughly chop it 2. Clean and slice the leek 3.
In a large pan, pour a drizzle of oil, the whole peeled garlic clove 4 (you can remove it at the end of cooking); also add the leek 5, let it wilt for a few minutes, then add the chopped escarole 6.
Cook it for about ten minutes with the lid on 7. Meanwhile, beat the eggs with a whisk 8, then add the milk 9
the grated provolone cheese 10 and mix with a spatula to combine the ingredients 11. Add half of the diced ham to the mixture 12
and the escarole, mixing again 13; salt and pepper to taste. Set the filling aside for a moment and take the puff pastry roll: roll it out slightly with the rolling pin 14, then roll it onto the rolling pin and unroll it onto the 11-inch diameter mold lined with parchment paper 15.
Make the pastry adhere to the edges, letting some of it hang over the side 16; then gently pour the filling inside 17 and distribute it evenly with the help of a fork 18.
Distribute the remaining diced ham on the surface 19, then fold the edges inward 20 and bake the quiche in a static oven preheated to 355°F for 60 minutes (320°F for 50 minutes). Once cooked, take it out of the oven and let it cool slightly 21, then serve it!