| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cut into small cubes
- 1 egg
- 2 to 3 ounces water
- Dash salt
- Butter
- 1 ounce diced ham
- 2 ounces Swiss cheese
- 3 eggs
- 2 cups half-and-half
- Salt and freshly ground black pepper
Instructions
- For the pastry: Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.
- For the quiche: Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 315 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 145 mg |
| Sodium | 310 mg |
Reviews
Too much half and half. Could have used more eggs. I added fresh chives, which added a nice flavor. Didn’t make the pie shell, bought a ready made one.
Not enough ham or cheese. Are used a cup of cheese and 6 ounces of ham
DISCLAIMER: IF ANYONE WANTS TO MAKE THIS, DO NOT PUT THAT MUCH HALF AND HALF. IT IS NOT NEEDED. ALSO, WHERE IS THE QUICHE LORRAINE @ IN SEASON 6 EPISODE 3 “A LITTLE BIT OF EVERYWHERE” LMK?!??! IF I COULD GIVE THIS A ZERO, I WOULD.
While the filling was tasty enough, the dough was a disaster. The recipe calls for far too much liquid to the small amount of flour. The dough didn’t hold up in the pie pan during the pre-bake, and I had to remove it and add more flour. It was a mess.
Am gratefull Anyone shares a recipe that helps me be a better baker/cook.Thanks to Diners,Drive~ins and Dives. Guy and All at Food Network for the Vision that not All can go to Culinary Arts Schools.Oh, How Much I have Learned! So, Am Allergic to Foods~Why this Channel Is Important to Me. Learn New Ways w/Better Ingredients and No ER for Me!Best TV to Watch and Thanks to All Who Give Beyond Their Community…So Lucky
DELICIOUS!! My 11 year old daughter made the dough and it came out great!! The dough called for too much water…only used about a tablespon and needed more flour to make the dough not so sticky.
Easy recipe for kids…we had a great time making it and eating it!
Easy recipe for kids…we had a great time making it and eating it!
I modified the recipe a bit and created four small quiches in individual tart-style ramekins. Other than that, however, I followed the recipe. I usually hate making pie dough, and found this recipe to be very easy and non-fussy. Half-hour was the perfect amount of time to bake (I live at about 7000 ft elevation…don’t know if that makes a difference). Also, it was a simple matter to substitute sauteed onions in place of ham for my vegetarian friend. A very delicious, beautiful, and easy recipe!
I should have done my head told me to (rethink the amount of 1/2 &1/2)
soupy mess
soupy mess