Quiche with an Old Fashioned All Butter Crust
This quiche, with an impressive crust, is great for breakfast, brunch, lunch or dinner and is especially delicious served with a lightly dressed green salad. A nine inch spring form pan is best for this recipe, but a pie or tart pan can also be used.
8 Eggs
¼ Cup heavy cream
1 Tablespoon mascarpone
Pinch kosher salt, fresh cracked pepper
1 Bunch sliced scallions
1 Tablespoon unsalted butter
½ Cup diced ham
½ Cup Beecher’s flagship cheese, shredded (or any other strong cheese like Spanish Manchego)
All butter crust (blind baked and cooled - recipe to follow)
(Try adding any combinations of these: caramelized leeks, boiled and diced potato, sautéed mushrooms, blanched asparagus, cooked bacon, chopped spinach ETC!!)
Whip eggs, cream, mascarpone, salt & pepper in a bowl. In small pan over high heat, sauté scallions in butter for 2 minutes, next add ham and cook another 2 minutes.
Pour onions and ham into the bottom of the crust. Pour egg mixture over contents (be sure eggs don’t go higher than the top edge of the crust) Sprinkle cheese on top. Bake at 350 degrees for 1 hour. Let sit 15 minutes before slicing.
All Butter Short Crust Dough
2 Cups Flour
9 Tablespoons cold butter, cubed
2 Large egg yolks
2 Large egg yolks
1/2 Teaspoon salt
3 Tablespoons ice water
Using a food processor, add flour, butter, yolks and salt, and pulse a few times. Drizzle in ice water while pulsing. Mix until dough looks like coarse meal (about 20 seconds) Pour dough onto a sheet of plastic wrap. Knead only a few times to form a ball, pat into a flat disk, and chill at least 1 hour or overnight. You will pull it out of fridge and let it warm up. Roll dough out between two pieces of plastic wrap to about ¼ inch thick. Push into 9” spring form pan, making sure there are no holes, pushing the crust all the way up the sides. Bake for 20 minutes at 350 degrees. Let cool before adding the contents.
3 Tablespoons ice water
Using a food processor, add flour, butter, yolks and salt, and pulse a few times. Drizzle in ice water while pulsing. Mix until dough looks like coarse meal (about 20 seconds) Pour dough onto a sheet of plastic wrap. Knead only a few times to form a ball, pat into a flat disk, and chill at least 1 hour or overnight. You will pull it out of fridge and let it warm up. Roll dough out between two pieces of plastic wrap to about ¼ inch thick. Push into 9” spring form pan, making sure there are no holes, pushing the crust all the way up the sides. Bake for 20 minutes at 350 degrees. Let cool before adding the contents.
