Quiche with Black Forest Ham
1 (9-inch) quiche
Prep Time: 20 min.
Bake Time: 45 min.
Chill Time: 30 min.
1 1/3 - cups all-purpose
1 - teaspoon salt
4 - Tablespoons unsalted
4 - Tablespoons vegetable
4 to 5 - Tablespoons ice water
6 - extra large
2 1/2 - cups heavy
1/4 - teaspoon freshly grated
1/4 - cup chopped fresh
1/2 - teaspoon
1/4 - teaspoon freshly ground black
1 - cup grated Gruyère cheese
1 - cup finely chopped Black
Forest Boneless Ham
make the crust, in a medium bowl stir together the flour and
salt. Using a pastry cutter or two knives, cut in the
butter and shortening until the mixture resembles coarse meal.
the water, 1 tablespoon at a time, over the flour, and toss
together with a fork until the dough starts to come together.
will be a little sticky or tacky. Form the dough into a disk,
wrap in plastic wrap, and chill in the refrigerator for at least
Preheat the oven to 400°F., and coat a 9-inch
tart pan (with a removable bottom) with vegetable spray.
a lightly floured surface, roll the chilled dough into a circle
about 10 inches in diameter and about 1/4 inch thick. Beginning
at one edge of the dough, roll the dough around the rolling pin,
and unroll it carefully over the tart pan.
the dough into the pan, gently pressing it into and against the
sides, being careful not to stretch it. Remove any excess dough
from the rim of the tart pan.
line the dough with heavy-duty aluminum foil, fill with dried
beans or pie weights, and bake for about 15 minutes, or until
very light golden. Remove the crust from the oven,
carefully lift out the foil and weights, and set aside on a rack
Reduce the oven to 375°F.
make the filling, whisk together the eggs, heavy cream, nutmeg,
chives, salt, and pepper in a medium bowl.
assemble the quiche, spread the Gruyère cheese and ham evenly
over the bottom of the cooled crust, and pour the egg filling
overtop. Bake for 25 to 30 minutes, or until a knife inserted in
the center comes out clean.
the quiche from the oven, place on a rack to set for about 5
minutes, and serve.