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Ham and Vegetable Non-Traditional French Quiche


For the Crust:

  • 1 cup all purpose flour
  • 6 tbsp softened butter
  • ¼ cup water
  • ¼ tsp salt
  • 2 tbsp Dijon Mustard

For the Filling:

  • 4 oz ham or bacon cubed
  • 1 medium onion chopped
  • 2 small zucchini chopped
  • 1 cup broccoli chopped
  • 1 handful spinach chopped
  • 2 tbsp butter
  • 2 tbsp Herbs de Provence
  • 3 eggs
  • 3 cups of mixed cheeses grated
  • Salt & Pepper


  1. Start by making dough, I like to use the food processor it’s fast and easy but you can do it by hand. Mix the salt, flour, and butter together either by hand or in the food processor. Then slowly add water until a soft slightly gummy dough ball forms. If it’s too sticky add more flour.
  2. Next roll the dough out with a rolling pin on a flowered surface so that it is about 2 inches larger than your quiche pan. Spray the quiche pan with non-stick spray before you put the dough in it. This dough is pretty fragile so carefully lift it into the pan, using the rolling pin for support. If you are a skilled pastry person make a pretty crust, if you are like me celebrate that the dough made it in the pan without any holes and attempt a pretty crust.
  3. Next you will spread the 2 tablespoons of mustard onto the bottom and half way up the sides of the crust. Set the pan aside and start on the filling.
  4. On the stove heat a pan with a drizzle of olive oil and add the diced ham. Brown the ham then add all the veggies except the spinach. Once the veggies are softened add the butter and spices to the pan. Remove the pan from the heat and stir in the fresh spinach. Set the pan aside.
  5. In a bowl mix 2.5 cups of cheese with the 3 eggs. Then mix in the veggie mixture and stir well. Add salt and pepper to your taste. Be careful with the salt, the cheese and ham have a lot of salty flavor already.
  6. Pour the veggie mix into the pastry crust. Sprinkle the last of the cheese on top and sprinkle with some more Herbs de Provence or other green herb for color.
  7. Bake at 350 degrees for 50 minutes. I cover the crust with foil to keep from burring for the first 20 minutes then remove the foil ring for the last 20-30 minutes to brown the crust. (I have to admit I forgot the oven timer and almost burned this quiche, so I grated a little parm on top to cove it up, sorry.)
  8. Allow the quiche to set up for about 5-10 minutes before you slice. I have served this meal for everything from breakfast to dinner. Small slices can be put on a buffet at room temperature and it will still taste great.