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}
- 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
- Preheat oven to 325 degrees.
- With the food processor set with the dough blade, add the flour, and salt to the food processor, pulse a few times to mix.
- Add the butter and cream cheese and pulse a few times.
- Add in the water and mix until the dough just comes together and begins to form a ball.
- 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.}.
- On a lightly floured surface roll the dough out into a large circle about a ¼ inch thick.
- 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.
- 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}.
- In a small sauté pan, add the olive oil and red onion to cook until just softened. Cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, salt and garlic powder.
- Stir in the diced ham, cooled onions and two cups of the cheddar cheese.
- Pour the filling mixture into the crust. Top with the last cup of shredded cheddar.
- 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.
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