Preparation Method
- For crust: combine flour and kosher salt together, cut the butter into the flour by hand or with a food processor until pea size pieces form. Add in the ice water and mix until a dough forms. Turn out onto a lightly floured surface and knead a few times to smooth the dough. Flatten into a disk, wrap with plastic wrap and chill for 1 hour in the refrigerator. After an hour, roll out the dough and place in a 9-inch pie shell. Trim the edges to ¼-inch from the pie pan, roll under and press down around the edge of the pie pan. Chill for 30 minutes in the refrigerator. While the dough is chilling, preheat the oven to Bake 400°F. After 30 minutes, line the unbaked pie crust with parchment and fill with pie weights or dry beans. Bake the crust for 30 minutes, remove from the oven and allow to cool completely before filling.
- For filling: heduce the heat of the oven to Bake 350°F. In a medium bowl, whisk together the eggs and heavy cream until smooth. Add in the kosher salt, pepper, and herbs and mix to combine. In even layers add the onions, cheese, and ham to the bottom of the precooked pie shell. Carefully pour the custard over the filling. Bake the quiche for 45 minutes, or until the quiche is set. Remove from the oven and allow to cool slightly before serving
Pro Tips
- A good crust can make or break the quiche. Blind baking the crust gives it a chance to set before baking a second time with the filling.
- You can mix the crust by hand or in a food processor.
- Cook the onions for the filling ahead of time so they can cool completely. This helps to remove the extra water from the onions before they are added to the filling.
