Wednesday, April 29, 2009

Recipe: Ham & Cheese Quiche

Yield: one pie
Time: 30 minutes prep; 45 minutes baked at 350F

  • 1/2 stick (1/4 c.) of butter
  • 3/4 c. of flour
  • pinch of salt
  • one large or two small onions, sliced thinly
  • 1 c. of diced ham
  • 1/2 - 2/3 c. of Swiss cheese, shredded
  • 4 large eggs
  • salt
  • pepper
  • water (for crust), plus approx. 1 Tbs. of water, milk, or cream per egg, for the filling
  1. cut the butter (you may substitute lard or shortening) into the flour, with a pinch of salt, until the butter is about the size of small peas
  2. add cold water, 1 Tbs. at a time, mixing it in, until the dough comes together but isn't too sticky
  3. form the dough into a disk, wrap with plastic, and refrigerate for 20 minutes
  4. while the dough is in the fridge, slice and sautee the onions on medium-low heat until they cook down and start to carmelize (about 10 minutes)
  5. set aside the onions to cool while you make the egg mixture
  6. beat the eggs with the water, milk, or cream until frothy, then stir in the ham and half the shredded cheese
  7. roll out the pie crust, pop it into a pie pan, and pinch up a bit of a rim
  8. spread the onions in the bottom of the crust, then pour the egg mixture on top
  9. sprinkle the rest of the cheese on top of the filling
  10. bake for 45 minutes at 350F, until it starts to brown, and smells done
  1. I happened to use Swiss because it's what was already open, but cheddar works really well, too.
  2. The beauty of quiche is that the filling can contain pretty much anything you want -- broccoli & cheese, mushrooms, crabmeat, etc.

1 comment:

Anonymous said...

ah! Wonderful quiche lorraine! This is actually one of my comfort food favorites. Thanks for sharing it!