Quiche

My Venture into Savory Pies
Everybody needs a good quiche recipe. This is my version of Quiche Lorraine. My version uses ham instead of bacon, milk instead of cream, and gruyère instead of the traditional Swiss. It's a cinch to throw together and is perfect for brunch, special breakfasts, or even a light dinner.

I normally make my own pie dough from scratch. I think refrigerated pie dough, although very convenient, loses out in the taste category. To make it easier, I used store-bought pie dough for this recipe but, by all means, make it from scratch if you have the time.

My mother is an awesome cook and has always made her own pie dough. One time several years ago, I made individual chicken pot pies for my mother and sister and decided I would try using refrigerated pie dough to see how it worked. Since I had always made pie dough from scratch, this was truly an experiment. I made the pot pies and took them over to my mother's house to bake. When I walked in the door, my mother greeted me and looked down at the pot pies. Although I don't use my mother's pie dough recipe, she can certainly tell what homemade pie dough looks like. You can't fool an experienced pie baker! Mom furrowed her brow and accusingly asked, "Is that store-bought pie dough?!" I explained that it was but assumed that it wouldn't be a problem to try it just this once. She responded dryly by saying "Oh, sure, sure. No problem. You almost split me in half during child birth but, yeah sure, store-bought pie dough is no problem." Before my mother married my father, she used to be in a convent and was practicing to be a nun. That convent must have taught a class in how to guilt people – a class in which I'm sure she received a stellar grade. So, if you are making this for your mother, take a few extra minutes and make the pie dough from scratch.

You and your family are going to LOVE this quiche. If you make it, they'll shower you with flowers and gifts. Well, if not that, at least maybe they'll do the dishes. In any case, enjoy – and happy eating!

* ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ *

Quiche
(Printable Version)

1 refrigerated pie dough (or make your own)

Aromatics:
1 TBSP butter
1 small onion, diced
3 cloves garlic, minced
1 cup ham, finely diced

Custard:
4 eggs
1 cup milk
1 tsp Dijon mustard
2 pinches salt
1/8 tsp pepper
1/8 tsp paprika

Cheeses:
6 oz gruyère cheese, finely grated
2 TBSP parmesan cheese

Adjust the oven rack to the lower-middle position. Preheat the oven to 325F.

Unroll the piece of pie dough. Using a rolling pin, roll out the dough a little thinner – making the circle about 1" larger in diameter. Place the dough in a 9" deep-dish pie tin, fold the edges under, and flute. Refrigerate while you are preparing the other ingredients.

Heat one tablespoon of butter in a large skillet over medium heat. Add the onions and cook until they are very soft and just beginning to brown – about 10 minutes. Add the ham and cook about 2 minutes. Add the garlic and cook one minute longer. Scrape the mixture into a large bowl.

In a medium bowl, whisk the eggs, milk, mustard, salt, pepper, and paprika together. Pour the custard over the onion mixture. Add the cheeses and stir to combine. Pour the mixture into the pie crust and bake for 50 to 58 minutes or until the custard has set and the top has nicely browned. Let rest 10 minutes before cutting. This quiche is equally good served warm or at room temperature.