Ham and Pimento Cheese Quiche
It’s like a delicious, cheesy, spicy hug for your belly. This and some mimosas (hold the OJ) are my favorite way to spend the weekend.
If you don’t want to make the pie crust from scratch (no judgment, sometimes I’m hungover too), substitute for a 9″ ready-made frozen pie crust like Pillsbury. The Kitchn also has some great tips on making crusts from scratch. A helpful life motto to remember: when in doubt, chill the dough.
For the pie crust:
- 1 1/4 cup AP flour
- 3/4 tsp kosher salt
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup ice cold water
For the filling:
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jar pimentos, drained
- 3 slices deli ham, chopped
- 2 green onions, thinly sliced
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp dijon mustard
- 1/2 tsp cayenne pepper
- Freshly cracked black pepper
- 2 cups grated cheddar cheese
Make the pie crust (if using ready-made, skip to step #6):
- Cut the butter into 1/4″ cubes and freeze for 5 minutes.
- In the bowl of a food processor fitted with the blade attachment, add the flour and salt and pulse a few times to combine.
- Add the butter and pulse to combine until the butter pieces are no larger than the size of peas and the dough has a sand-like consistency.
- With the motor running, stream in the water and let everything come together (30 seconds total).
- Remove the dough, shape into a disk (it should feel like clay), wrap in plastic wrap and freeze for 20 minutes (or refrigerate overnight). Stick the pie plate in the freezer to chill.
- When you’re ready to make the crust, preheat the oven to 350 degrees.
- Gently roll out the dough on a lightly floured surface. Roll the dough into a circle approximately 11-12 inches in diameter (if you flip the pie plate upside down, the dough circle should be approximately 2″ wider than the plate).
- Lay the dough in the pie plate and press the sides and bottom against the dish. Trim off the excess that hangs over the edge of the dish. Crimp the edge of the dough with pinched fingers or a fork. Stick back in the freezer for 10 minutes.
- Prick the bottom of the pastry with a fork, cover with a circle of parchment paper and fill with pie weights or dried beans. Blind bake the crust by baking for 15 minutes, until set (not browned). Remove the parchment paper and pie weights and let the crust cool.
Make the quiche:
- Heat olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 2-3 minutes until softened and translucent. Add the garlic and cook for an additional minute. Remove from heat and let cool slightly.
- In a large bowl, combine the eggs, whole milk, heavy cream, half and half, dijon mustard, cayenne pepper, 1/2 tsp salt and several turns of freshly cracked black pepper. Whisk well to combine. Stir in the sauteed onions, pimentos, green onions, and ham. Place the pie plate with the crust onto a large baking sheet. Sprinkle half the cheese on the bottom of the crust. Pour the filling on top of the cheese and then sprinkle the remaining cheese over the top.
- Cut a piece of foil to place over the top of the quiche. Gently transfer the baking sheet into the oven and bake covered for 25 minutes, and then remove the foil and bake for an additional 30-ish minutes until the edges of the quiche are set and the inside only slightly jiggles. Let cool slightly before serving.