Mushroom and Ham Quiche
- 1 1/2 cups all-purpose flour
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- Pinch of salt
- 1/4 cup ice water
- 2 tablespoons unsalted butter
- 1/2 pound white mushrooms, sliced 1/4 inch thick
- Salt and freshly ground pepper
- 4 large eggs
- 3/4 cup heavy cream
- 1/2 cup milk
- 3 ounces ham, sliced 1/4 inch thick and cut into 3/4-inch matchsticks
- 1 cup shredded Gruyere or other Swiss-type cheese (3 ounces)
- In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal.
- Add the water and pulse a few times until a crumbly dough forms.
- Turn the dough out onto a work surface and knead 3 times, until it just comes together.
- Pat into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 350.
- On a lightly floured work surface, roll the dough out to a 12-inch round.
- Fit the round into a 10 1/2-inch tart pan with a removable bottom.
- Roll the rolling pin across the top of the pan to remove the excess dough.
- Line the dough with foil and fill it with rice or pie weights.
- Bake the tart shell for about 1 hour, or until golden around the edge.
- Remove the foil and rice and bake the shell for about 18 minutes longer, or until golden on the bottom.
- Transfer the tart shell to a wire rack and let it cool completely.
- Increase the oven temperature to 375.
- In a large skillet, melt the butter.
- Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes.
- Let cool.
- In a medium bowl, whisk the eggs with the cream, milk, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Scatter the mushrooms, ham and cheese in the tart shell and pour the custard on top.
- Bake the quiche for about 30 minutes, or until it is lightly browned on top and the custard is just set.
- Transfer to a rack to cool for 15 to 20 minutes.
- Unmold the quiche, cut into wedges and serve.
flour, cold unsalted butter, salt, water, unsalted butter, white mushrooms, salt, eggs, heavy cream, milk, ham, gruyere
Taken from www.foodandwine.com/recipes/mushroom-and-ham-quiche (may not work)