Give Me a QuichePosted: December 2, 2011
With all of the autumnal food recipes and meat dishes I’ve been making lately, it seems I’ve neglected one very important ingredient: the egg! So why not revisit our old friend with a nice cheesy quiche?
I’ve made a quiche before, but that was half a dozen months ago, when summer was just kicking into high gear and I was happily sitting on a beach.
Gees, how time flies. They say time moves faster as we get older. They’re right. How is it already December? Anyway …
This quiche makes me proud. Not only because it looks pretty and tastes awesome, but it’s also the first time I’ve made a homemade shell. Last time I went the easy route with a pre-made one. And then just a few days ago I used leftover rolls for my pot pie. Both work just fine, but when you make the shell yourself, there’s a sense of accomplishment that makes the whole thing taste even better. This shell is incredible easy to make too, just allow time for the dough to chill in the fridge. I’ve added ham, onions and tomatoes, but you could add anything you want for a tasty brunch, lunch or dinner quiche.
Cheddar, Ham & Tomato Quiche
For the shell:
– 1 cup of flour
– 2 teaspoons of sugar
– ½ teaspoon of salt
– 1 stick plus 1 tablespoon of cold, unsalted butter
– 1 egg yolk
– 1 tablespoon of milk
For the filling:
– 1 small yellow onion, thinly sliced
– 3 eggs
– 2 egg yolks
– 1 cup of milk
– 3 oz of softened cream cheese
– 1 to 2 tablespoon of Dijon mustard
– ¾ of a cup of diced ham
– 2 cups of cheddar cheese, shredded – I used a combo of white sharp and an orange mild
– 1 beefsteak tomato, sliced
– Salt and pepper
– Italian seasoning (or your favorite dried herb)
– Olive oil
Start by making the shell. In a food processor (you can use a mixer if you want), mix the flour, sugar and salt. Add the butter and mix for 45 seconds, or until the flour is no longer white and it starts to clump together. In a small bowl, whisk together the egg yolk and milk. Add it to the flour and mix until well combined. Form the dough into a 1-inch thick pancake-like disk, wrap tightly with plastic wrap and refrigerate for at least 4 hour. The dough will keep in the fridge for 4 days, or up to 1 month in the freezer.
When you’re ready to make the quiche, heat your oven to 350º.
On a clean but well-floured surface, roll the dough into a circle 10 to 12 inches in diameter. Carefully place the dough into a quiche dish or pie plate, and gently press it into the dish. Trim the excess dough, but leave a little lip to allow for shrinkage. Line the shell with parchment paper and fill with dried, uncooked beans (or those fancy pie weights if you got ‘em) and pre-bake for 30 to 40 minutes, or until the entire shell is golden.
Meanwhile, heat some oil in a pan on medium heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the diced ham and lightly cook for a few minutes. In a large bowl, whisk together the eggs, yolks, milk and softened cream cheese. (A quick way to get cream cheese really soft: leave it on your oven while the shell bakes.) Add the Dijon mustard and season to taste with salt and pepper.
Sprinkle the cheese on the bottom of the shell, and then add the onions and ham. Carefully pour the egg mixture into the dish. Place the tomato slices on top and lightly season with salt, pepper and Italian seasoning. Bake for 1 hour, or until the eggs set. Let it cool slightly, cut into pieces and eat.
A special thanks to my friend Kim, for passing along this great shell recipe … and for giving me the swift kick I needed to finally make my own crust.
I just had to show it from another angle. The somewhat sweet crust was the perfect shell for the creamy, cheesy eggs. I love the tomato slices on top. And I really love that I got to enjoy this for dinner and breakfast.