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INGREDIENTS
FOR THE CRUST
1¼ cups all-purpose flour
¼ teaspoon kosher salt
½ cup (1 stick)
butter, cold, cut
into ½-inch pieces
3 tablespoons ice water
FOR THE FILLING
½ cup thinly sliced onion,
cooked until translucent
½ cup fine shredded
Swiss cheese
½ cup ham, diced ¼-inch
4 large eggs
1¾ cups heavy cream
1½ teaspoons kosher salt
½ teaspoon freshly
ground black pepper
1 tablespoon
minced fresh chives
1 tablespoon
chopped fresh thyme
BEFORE YOU START
Blind baking (baking a pie crust without the lling) helps to ensure the end product is crisp and aky. By blind baking
you give the crust a chance to set before adding the lling.
The crust can be mixed either by hand or in a food processor.
Cook the onions for the lling ahead of time so they can cool completely. This helps to remove the extra water from
the onions that would change the consistency of your lling.
MAKES RACK POSITION COOK TIME
1 QUICHE POSITION 3 CRUST — 25 MINUTES
QUICHE — 40 MINUTES
QUICHE
Make ahead of time for a quick and easy breakfast option, as quiche reheats well.
But it makes a delicious dinner too, with a nice side salad or fruit.
PREPARATION METHOD
FOR THE CRUST
1. Combine our and kosher salt together, cut the butter
into the our by hand or with a food processor until pea
size pieces form. 2. Add in the ice water and mix until a
dough forms. 3. Turn out onto a lightly oured surface
and knead a few times to smooth the dough. 4. Flatten
into a disk, wrap with plastic wrap and chill for 1 hour in
the refrigerator. 5. After an hour, roll out the dough and
place in a 9-inch pie shell. 6. Trim the edges to ¼-inch
from the pie pan, roll under and press down around
the edge of the pie pan. 7. Chill for 30 minutes in the
refrigerator. 8. While the dough is chilling, preheat the
oven to 400°F on Bake Mode with a rack set on position
3. 9. After 30 minutes, line the unbaked pie crust with
parchment and weight it down with something so that
the bottom doesn’t puff and the sides don’t slouch.
You can nd special pie weights for this job, but you
can also just use dry beans (about 2 cups). 10. Blind
bake the crust for 25 minutes, remove from the oven
and allow to cool completely before lling.
FOR THE FILLING
1. Reduce the heat of the oven to 350°F on Bake Mode
with rack still set on position 3. 2. In a medium bowl,
whisk together the eggs and heavy cream until smooth.
3. Add in the kosher salt, pepper, and herbs and mix to
combine. 4. In even layers add the onions, cheese,
and ham to the bottom of the precooked pie shell.
5. Carefully pour the custard over the lling. Bake
the quiche for 40–45 minutes, or until the quiche is set.
6. Remove from the oven and allow to cool slightly
before serving.
BAKE MODE
38
39
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