Quiche with Escarole and Diced Cooked Ham

The quiche is a savory pie of French origin, but here I will propose a variant that embraces Italian taste thanks to the addition of escarole and cooked ham. Let’s see together how to make a quiche with escarole and diced cooked ham:

Ingredients

• 1 roll of brisée dough or puff pastry
• 250 g of escarole
• 150 g of diced cooked ham
• 3 eggs
• 200 ml of fresh cream or milk
• 100 g of grated cheese (Parmesan or Grana Padano)
• Salt and pepper to taste
• Extra virgin olive oil
• 1 clove of garlic
• Nutmeg (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Clean the escarole, wash it well, and cut it into strips.
3. In a pan, heat a drizzle of oil with a garlic clove (which you will then remove) and sauté the escarole until it has wilted. Season it with salt and pepper to taste.
4. In a bowl, beat the eggs with the cream or milk, add the grated cheese, and season with salt, pepper, and a sprinkle of nutmeg.
5. Lay out the dough in a previously greased or parchment-lined baking dish, prick the bottom with a fork, and then evenly distribute the escarole and diced cooked ham.
6. Pour the egg and cream mixture on top of the base with escarole and cooked ham, making sure to cover it evenly.
7. Bake the quiche for about 30-40 minutes or until the surface is golden brown and the filling is well cooked and firm to the touch.
8. Remove the quiche from the oven and let it cool before serving.

This quiche with escarole and diced cooked ham is perfectly suited for a complete meal and can be served either hot or at room temperature.

Curiosity

The quiche is originally linked to Lorraine and Alsatian cuisine, and the most famous among them is the Quiche Lorraine, which uses bacon or lard instead of ham. This variant with escarole is an example of how Italian cuisine can successfully revise foreign dishes by enhancing typical ingredients of its own territory.