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Ham, Onion & Cheddar Quiche

April 10, 2015 by Angela LeMoine Leave a Comment

Ham, Onion & Cheddar Quiche | LeMoine Family Kitchen

 

Friends, I don’t know about you but Spring has NOT sprung here in NJ. I do think we are super close though and that has me excited!!! You know what else has me excited? This Ham, Onion & Cheddar Quiche!! Theres really nothing fancy about quiche, its a crust with a filling of egg, cream and whatever goodies and cheese you have on hand. In my case, I had some cooked ham on hand and so it was this luscious and creamy Ham, Onion & Cheddar Quiche for the win!

The thing about quiche, well it works for any meal of the day! Breakfast, brunch, lunch, dinner; quiche has got you covered! For lunch a slice of quiche with a simple side salad, for dinner a slice of quiche with a side of roasted veggies… just delicious! This is a large quiche so you will have plenty!

I wanted to try something just slightly different here, in that I made this quiche in a cheesecake pan. Maybe its because I happen to really love the crust so any excuse to make a tall quiche with a good amount of crust to it. The homemade crust I make here is a savory version on my sweet pie crust and it is so easy and so good! It all comes together in a food processor then worked just for a minute by hand before rolling out. Of course, if you’d like, you can absolutely substitute a store bought crust. {NOTE: The recipe for the crust makes a good size batch, I like to keep the dough on hand in the freezer for a later day}

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Ham, Onion & Cheddar Quiche
Author: Angela LeMoine
 
Ingredients
  • For the crust:
  • 3¼ cups flour
  • 2 sticks unsalted butter. small dice
  • 8 oz cream cheese
  • 2 tsp salt
  • 4-5 Tbsp cold water
  • 1 bag of dry beans to be used as a weight for the crust
  • For the filling:
  • 12 eggs
  • 3 cups heavy cream
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 red onion, small dice
  • 1 Tbsp olive oil
  • 2 heaping cups diced ham {leftover or ham steak}
  • 3 cups shredded cheddar
Instructions
  1. Preheat oven to 325 degrees.
  2. With the food processor set with the dough blade, add the flour, and salt to the food processor, pulse a few times to mix.
  3. Add the butter and cream cheese and pulse a few times.
  4. Add in the water and mix until the dough just comes together and begins to form a ball.
  5. Remove the dough from the food processor and work by hand for just a minute. Cut the dough in half {you will use 1 half here and the other half you can wrap in plastic wrap then into a freezer bag.}.
  6. On a lightly floured surface roll the dough out into a large circle about a ¼ inch thick.
  7. Place the dough into a springform cheesecake pan,working it to press against the pan, leaving a little bit of the dough hanging over the edge of the top. Pour in the bag of dry beans into the pan, covering the bottom of the crust.
  8. Pop onto a baking sheet and bake the crust for about 12 minutes. Once cooled enough to handle the pan, remove the beans {they can be saved and used numerous times}.
  9. In a small sauté pan, add the olive oil and red onion to cook until just softened. Cool slightly.
  10. In a large bowl, whisk together the eggs, heavy cream, salt and garlic powder.
  11. Stir in the diced ham, cooled onions and two cups of the cheddar cheese.
  12. Pour the filling mixture into the crust. Top with the last cup of shredded cheddar.
  13. Bake for approx.2 hours, until the crust in golden and the filling just barely jiggles. The quiche will set as it rests before slicing.
3.2.2929

Ham, Onion & Cheddar Quiche | LeMoine Family Kitchen. Perfect fro breakfast, brunch, lunch or dinner!

 

Filed Under: Breakfast, Dinner Tagged With: breakfast, brunch, cheese, dinner, egg, ham, lunch, quiche

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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