| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons salted butter
- 2 yellow onions, sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 homemade or store-bought pie crust (enough for a deep-dish pan), recipe follows
- All-purpose flour, for rolling
- 1 1/2 cups heavy cream or half-and-half
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 2 cups grated fontina cheese
- 8 slices ham, cubed
- 3/4 cup vegetable shortening, such as Crisco
- 1 1/2 sticks (3/4 cup) cold salted butter
- 3 cups all-purpose flour
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
Instructions
- Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
- Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
- Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
- If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
- In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
- Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it’s still a good idea to put it in the freezer for 15 to 20 minutes to chill.
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 768 |
| Total Fat | 60 g |
| Saturated Fat | 29 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 302 mg |
| Sodium | 676 mg |
Reviews
I wish I had read the reviews before making this recipe. Way too much custard and could easily have been halved, even though I had a deep dish . Took 1 1/2 hours to cook and then had to sit for 30. Very disappointing.
Delicious! First attempt at making this recipe and it turned out perfectly! Another winner from Ree!
I wish I could rate how this tastes. I made it exactly to the directions but after almost of two hours of baking in a gas oven the center is still completely liquid. The directions must be for some sort of high end convection oven. After over an hour and a half, I had to turn the oven down to 345 to try and get the center to cook and hopefully keep the crust from burning to completely inedible. So mad that it’s taken over 4 hours of prep and cooking and we still don’t have anything to eat.
Does anyone know where you buy the pan that Ree made for this quiche. I love the depth of it and the fluted edges. It looks so pretty?
Thanks
Delicious!
Good recipe. However, Half Recipe, use a pre- made pie crust. Uncover foil 8 to 10 min. Before done. We live in the ” High Mile City “- cook times can make a difference. Wish Food Network Recipes included some tips regarding that.
check internal temp with an instant read thermometer. I found a recipe that says 160 degrees and it should be done
Made this for a bridal shower. There were 15-20 things and everyone raved about the quiche more than everything else hands-down!
Very much enjoyed this recipe…and the meat, cheese, and vegetable choices can be easily varied! My only adaptation would be that going forward, I will be halving the filling recipe and using only one pre-made 9-inch pie crust. The first time I made the recipe, I had enough filling for 2 pie crusts.