Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

Recipes in this Post

When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

The important part of making dough by hand is to make sure there are still little pieces of fat in the dough. Those little pieces of fat melt when the dough is baking, and leave air pockets in their wake, which makes it flaky. So you don’t want to work the dough too much, and that’s what a food processor does.

When you are cutting the fat into the flour, you want to do it just until the mixture looks like small beads, then STOP. Have a glass of ice water ready, and a spatula. Pour a little of the water on top of the dough and gather it together with the spatula. Lastly, knead it a little with your fingers, form it into a flat disk, wrap it in plastic wrap and stick it in the refrigerator for an hour to make the gluten it needs to be a good dough.

The other important part of making a pie crust by hand is to keep things as cold as possible. Keeping the everything cold keeps the fat from melting prematurely into the flour. If your kitchen is hot, then chill your bowl in the refrigerator, and keep the butter or other fat cold.

Goose fat is a lot softer than butter, so it’s also a lot easier to work. It’s also a “good for you” fat, and has very little taste of its own. Goose fat is high in heart healthy monounsaturated and polyunsaturated fats. Goose fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels.

: Goose Fat Crust


  • 2 cups all-purpose flour
  • 3 tablespoons goose fat
  • 1/2 teaspoon sea salt
  • 3 tablespoons water with ice


  1. This recipe makes enough dough for a single pie crust. Depending on the flour, you may need more or less water or fat. There are pictures and more on the technique available at The Smitten Kitchen’s Pie Crust 102.
  2. Have ready a large bowl, and a glass of water with ice in it.
  3. Put the flour in the bowl, and add the fat. Work the fat into the flour with a pastry blender or fork until the mixture looks like small beads. Then stop!
  4. Put about 2 tablespoons of the water over the dough. Be sure not to let any ice cubes get on the dough.
  5. Use your spatula to gather all the dough together and mix the water into the dough. Add more water until the dough holds together but is not sticky.
  6. Use your hand to gently knead the dough whilst forming it into a flat disk.
  7. Put the disk into plastic wrap and let it rest in the refrigerator at least one hour, four hours preferred.
  8. When you are ready to roll the dough, it is best to roll it out on marble with a marble rolling-pin.
  9. Put some flour on the rolling surface and remove the dough from the plastic wrap, placing it on the flour.
  10. Working from the center of the dough, roll it from the center out. Try to not roll the edges as they will become thin too quickly. You want a flat disk, not a volcano.
  11. You can then fold the dough gently into quarters and put it into your Quiche pan, or pie pan.
  12. If you are going to blind bake it, as you should for a Quiche, then line it with parchment paper, and fill that parchment paper with beans.
  13. Preheat the oven to 400. When the oven is hot, put the pan in the oven and bake it for 10 minutes, or until the edge has started to brown.
  14. Now, you can take it out, and fill it as desired.

Quick notes

Double the amounts if you want a two crust pie.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

Culinary tradition: English

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

There are so many thing you can put in a Quiche, it’s a great way to use up left overs. I had a bag of cheddar/jack squares that I had gotten on sale at the supermarket, and I knew they would go bad before we ate them all, so they made a good cheese for my Quiche. I also had a package of sliced ham, and frozen spinach. You could make a classic Quiche Lorraine with bacon and swiss cheese.

: Ham and Spinach Quiche


  • Goose Fat Crust
  • 1/2 cup frozen spinach
  • 4 eggs
  • 1 1/2 cups milk
  • 1/2 cup cream
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 cups cubed or grated cheddar cheese
  • 1/2 cup diced ham


  1. Preheat the oven to 350.
  2. Remove as much liquid as possible from the spinach. I do this by putting it in the microwave for 4 minutes.
  3. In a large bowl, mix together the eggs, milk and cream. Add the nutmeg and Worcestershire sauce, and mix in.
  4. Add the remaining ingredients, and the spinach, and mix to combine.
  5. Carefully fill the blind baked crust and put the Quiche into the oven.
  6. Bake for about 40 minutes, or until the top of the Quiche has browned nicely and a toothpick inserted in the center comes out clean.

Quick notes

The amounts for the cheese, ham and spinach are approximate. Use what you have.


Be creative! Mix and match. if you want, you can use bacon and swiss cheese and make a classic Quiche Lorraine.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Tagged , , , , , . Bookmark the permalink.

2 Responses to Ham and Spinach Quiche with Goose Fat Crust

  1. Hordyk says:

    I must admit that your post is really interesting. I have spent a lot of my spare time reading your content. Thank you a lot!

  2. michael says:

    Thanks for your sharing. Best Regards.

Leave a Reply

Your email address will not be published. Required fields are marked *