Ham and Cheese Quiche

Saturday, November 28, 2009

A hearty breakfast or brunch, great for weekends. However, since I prefer to do the crust myself, this only means I have to wake up a tad early to make the crust, but it is so worth it! The recipe makes 2 9-inch pans.

Crust recipe:
3 cups flour
1 tsp salt
12 tbsp cold butter, cut into squares
6 to 8 tbsp cold water

1. Stir together flour and salt.
2. Add the diced butter, and mix into dry ingredients with pastry blender or fork.
3. Add water, 1 tbsp at a time, incorporating into mixture.
4. Flour hands and pat the dough into 2 balls.
5. Wrap in plastic and refrigerate up to 2 days.
6. Roll out and fit into pans, prick the dough with a fork, and refrigerate again for 10 min, before baking 10-12 minutes in 425F oven.

Filling recipe:
3 tbsp olive oil
1/2 onion
8 slices ham, shredded.
2 cups sliced mushrooms
1-1/2 cup milk
1-1/2 cup heavy cream
6 eggs
2 cups shredded cheese, cheddar/ swiss or gruyere, or a mix
      (I've even used shredded cheese slices)
2 tbsp pepper
dash of salt (ham provides most of the salty taste already!)
freshly grated nutmeg, to taste

1. In a pan, saute onions with olive oil till golden.
2. Add shredded ham (and mushrooms).
3. Preheat oven to 375F.
4. In a bowl, mix together on low speed the cream, milk and eggs.
5. Stir in the cheese, then season with the pepper and salt.
6. Pour into prepared pastry shell and sprinkle the top lightly with nutmeg.
7. Bake for around 30 minutes till set and skewer comes out clean.
8. Let cool for few minutes before serving.

Great with fresh salad on the side. I make it with zesty Italian dressing.

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