Salted Pretzel Crust Ham and Cheese Quiche
Are you ready to take your quiche game to the next level?
Salted Pretzel Crust Ham and Cheese Quiche is the perfect blend of salty, savory, and creamy flavors that will leave your taste buds wanting more.
With a unique twist on the classic quiche, this recipe replaces the traditional crust with a delectable salted pretzel base, creating an unforgettable texture and taste experience.
Plus, well all love the sweet, salty, savory combination of ham and Swiss. When baked into the pretzel crust of a quiche, you’re in warm, ham and Swiss heaven.
Add a touch of spinach and you’re now both in heaven AND on Cloud 9.
Salted Pretzel Crust Ham and Cheese Quiche
Crust:
8 Tbs. ice-cold butter, cubed into 1″ pieces
1 ½ cups salted pretzel sticks, pulsed into a fine flour
1 1/4 cups all-purpose flour
1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water
1 large egg
Filling:
2 Tbs. butter
1 small white onion, chopped
4 oz. Black Forest deli ham, chopped
6 oz. deli Swiss cheese, chopped
kosher salt and pepper
3 large eggs
1 cup baby spinach
Preheat the oven to 425 degrees.
Combine the flour, pretzel crumb, butter, egg, and vinegar, in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit doughier and still slightly beady.
Transfer to parchment paper and form into a large disc.
Roll between two sheets of parchment into a 9-10″ crust.
Transfer the crust to a pie plate, fluting the edges.
In a large pan, sauté the onion in the butter, until translucent. Add ham, salt, and pepper, cooking until well done.
Remove from heat and stir in the spinach.
In a separate bowl, whisk together the eggs and cheese.
Combine the egg and cheese mixture with the sauteed onion, ham, and spinach.
Fill the prepared pie crust with the mixture and bake for 35-40 minutes, until the crust is golden brown.
Remove from the oven and cool for 20 minutes.
Cool for another few hours to set before slicing and serving.
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