quiche

Ingredients:
Crust

• 1 1/4 Cup Hudson Cream Short Patent Flour

•  1/2 Teaspoon salt
• 1 stick cold unsalted butter, cut unto 1/8 inch pieces
• 3-4 Tablespoons ice water

Filling
(note: this recipe is very versatile- you can add lots of different veggies, or swap out the ham for sausage or bacon if desired)  

• 5 Eggs
• 3/4 Cup Milk (or Cream)
• 1/4 Teaspoon Pepper
• 2 Cups Cheddar Cheese (or Swiss)
• 1.5 Cups Diced Ham
• Fresh Parsley or Chives (optional)

Directions:
Crust

• Mix the flour and salt together.
• Use a food processor or mixer to quickly cut butter into the flour until it is like sand. 
• Add the ice water and mix briefly, to form into a soft ball.
• Knead 2-3 times on a floured surface, then cover and chill for 30 minutes.
• Roll out into a circular shape large enough to cover a 9" extra deep pie plate.
• Place in the pie plate and flute edges.   Using a fork, poke the crust multiple times on the sides and bottom of the pan to create venting. 
• Bake the crust alone at 400 degrees F for 5-8 minutes.  This will ensure it gets fully cooked.  

Filling

• Beat eggs, milk, salt and pepper together.  
• Place Ham and Cheese in the bottom of the crust.
• Pour egg mixture over the top.  Gently stir with a fork.  Top with optional garnish. ​​

Cooking Instructions:

• Bake at 400 degrees F for 45 minutes.  The center should be firm and not wiggle when you shake it.  (It can be covered with a piece of foil if it starts to get too brown.)