Ham and Gruyere Quiche

 

 

 

 

 

 

 

 

 

 

 

 

There a so many things I love about quiche. First, I love that its so easy and not fussy go make. Next, I like that I can bake it the night before and keep it in the fridge until I want to reheat it the next morning for breakfast.  I like that you can use a store bought deep dish crust which saves so much time.  And I love the savory custard filling and whatever you choose to mix in.

 

Ham and Gruyere Quiche

 

1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

1 tablespoon butter

1/2 medium yellow onion, diced

1 teaspoon minced garlic

4 large eggs

1 cup half-and-half

Salt and pepper

1 cup diced cooked ham (I use a small ham steak)

1 cup Gruyere or Swiss cheese, freshly grated

1 cup white cheddar cheese, freshly grated

 

Preheat oven to 350 degrees. Place unwrapped frozen pie crust on a baking sheet and line with parchment paper or foil. Fill with dried beans or pie weights.  Bake at 350 degrees for 10 minutes. Remove and allow to cool slightly.  Remove weights and save for another time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While pie shell is baking, add butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quiche will rise so make sure you have cleared enough room above it.   If top is getting to brown before it’s done, lay a piece of foil on top and continue baking.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and allow to cool for about 5 minutes before   slicing. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh My Goodness this is so good.  Serve as breakfast, brunch, lunch or dinner.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   Photography is the property of and copyrighted to Welcome Home. 

Mom's Peaches and Cream Pie

I've been trying to re-create my Mom's Peaches and Cream pie for years. It is one of the best pies you've ever tasted with sweet peaches nestled in a creamy vanilla custard, cradled in a rich, buttery, and flaky crust.  I can get the pie crust right and the rich vanilla custard tastes just like my Mom's.  The problem is I just can't seem to turn out a pretty pie like she did. Her pie was absolutely beautiful every time she made it. Even so, it is so delicious and still one of my favorite of all the pies she ever made.

Mom's Peaches and Cream Pie

Basic Pie Crust

1-1/2 cup Crisco (vegetable Shortening)

3 cups All-purpose Flour

1 whole egg

5 Tablespoons Cold Water

1 Tablespoon White Vinegar

1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ 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 it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Filling

8 large ripe but firm peaches
2 tablespoons of sugar for peaches
1/2 cup sugar
3 tablespoons flour
1/4 teaspoons salt
1/3 cup heavy cream
2 egg yolks
1/2 teaspoon pure vanilla

Heat oven to 375 degrees. Peel peaches with a vegetable peeler using the serrated edge. Slice peaches in half horizontally and remove the pit. Place them face side up and sprinkle sugar on the top of each one. Use more sugar if needed. Bake in 375 degree oven for 15 minutes and then flip peaches over. Continue to bake on other side.

While peaches are baking for the first 15 minutes, prepare your pie crust or use a frozen deep dish refrigerated pie crust. Cut a circle of parchment paper to cover bottom and add pie weights on top. I use beans to weight down my pie crusts. Bake pie crust in oven at the same time you are ready to flip the peaches over and bake on the second side for 20 minutes. Remove from oven and lift the parchment paper with pie weights from the crust. Cut peaches in half and place in a circle all around the outside of the crust and in the middle. Turn down the oven to only 325 degrees while you make the custard.

In a medium bowl, mix together 1/2 cup of sugar, flour, salt, cream, vanilla and egg yolks mix with wooden spoon or whisk until smooth. Pour custard all over the peaches. Bake at 325 degrees for 50 minutes or until custard is set. Cool completely before slicing. 

Photographs are copyrighted and the property of ©Welcome Home.