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Deep-Dish Ham, Mushroom, and Onion Quiche
(Serves 6 to 8)
This deep-dish quiche has a rich and creamy filling with a fluffy, almost custard-like, consistency.
It may be the creamiest textured quiche you ever ate. The flaky crust is easy to make with a food
processor and it adds a perfect contrast to the filling. Ham, sauteed mushrooms, and caramelized
onions are a nice flavor combination but you can substitute your favorite ingredients if you prefer.
Bake this quiche in a 10-inch deep-dish fluted tart pan with a removable bottom. This is not a
quick-and-easy recipe, so allow yourself plenty of time to prepare and bake the quiche; it is a
luscious dish and well worth the time and effort. Add a green salad or some fruit for a great lunch
or brunch menu.
It may be the creamiest textured quiche you ever ate. The flaky crust is easy to make with a food
processor and it adds a perfect contrast to the filling. Ham, sauteed mushrooms, and caramelized
onions are a nice flavor combination but you can substitute your favorite ingredients if you prefer.
Bake this quiche in a 10-inch deep-dish fluted tart pan with a removable bottom. This is not a
quick-and-easy recipe, so allow yourself plenty of time to prepare and bake the quiche; it is a
luscious dish and well worth the time and effort. Add a green salad or some fruit for a great lunch
or brunch menu.
Ingredients:
Crust:
2 cups flour
1 teaspoon salt
1/2 teaspoon sugar
12 tablespoons cold unsalted butter, cubed
1 egg yolk
1/4 cup water
Filling:
4 tablespoons olive oil, divided
1 large onion, sliced
8 ounces mushrooms, sliced
1/2 teaspoon dried thyme
Salt and pepper
1-1/2 cups smoked ham, cut into 1/2-inch cubes
1-1/2 cups shredded fontina cheese, divided
4 eggs
2 cups heavy cream
1/4 cup grated Parmesan cheese
Directions:
To make the dough for the crust:
Combine the flour, salt, and sugar in the bowl of a food processor.
Pulse a few times to blend. Add the butter cubes. Pulse until the mixture resembles coarse crumbs. In a small bowl, beat together the egg yolk and water. With the machine running, slowly add the egg mixture to the flour mixture. Process until the dough begins to come together without being too wet or sticky. Form the dough into a disk, cover, and set aside for 15-20 minutes.
To bake the crust:
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll out the dough into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom. Press the dough gently into the sides and trim the excess dough. Put the tart pan on a baking sheet. Line the dough with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and pie weights and bake another 15 minutes. Remove from oven and allow to cool slightly.
To make the filling:
Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat.
Add the onions, cover and slowly cook, stirring occasionally, for 30-40 minutes. The onions should caramelize to a light golden brown. Transfer the onions to a bowl and set aside.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the mushrooms, thyme, salt and pepper. Saute the mushrooms for 5 minutes. Add the ham and continue cooking for 5 more minutes. Drain any excess liquid; add the mushrooms and ham to the bowl with the onions.
In another bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
To assemble and bake the quiche:
Reduce the oven temperature to 350 degrees F. Scatter half of the fontina over the crust. Spread the onions, mushrooms, and ham over the cheese.
Pour the cream mixture into the crust. Scatter the remaining fontina cheese over the top. Place the tart pan into the oven on a baking sheet. Bake for 50-60 minutes. The crust should be golden brown, the edges set but the center still jiggles slightly. Let cool at least 20 minutes before serving
Crust:
2 cups flour
1 teaspoon salt
1/2 teaspoon sugar
12 tablespoons cold unsalted butter, cubed
1 egg yolk
1/4 cup water
Filling:
4 tablespoons olive oil, divided
1 large onion, sliced
8 ounces mushrooms, sliced
1/2 teaspoon dried thyme
Salt and pepper
1-1/2 cups smoked ham, cut into 1/2-inch cubes
1-1/2 cups shredded fontina cheese, divided
4 eggs
2 cups heavy cream
1/4 cup grated Parmesan cheese
Directions:
To make the dough for the crust:
Combine the flour, salt, and sugar in the bowl of a food processor.
Pulse a few times to blend. Add the butter cubes. Pulse until the mixture resembles coarse crumbs. In a small bowl, beat together the egg yolk and water. With the machine running, slowly add the egg mixture to the flour mixture. Process until the dough begins to come together without being too wet or sticky. Form the dough into a disk, cover, and set aside for 15-20 minutes.
To bake the crust:
Preheat the oven to 375 degrees F.
On a lightly floured surface, roll out the dough into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom. Press the dough gently into the sides and trim the excess dough. Put the tart pan on a baking sheet. Line the dough with foil or parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and pie weights and bake another 15 minutes. Remove from oven and allow to cool slightly.
To make the filling:
Heat 2 tablespoons of olive oil in a medium skillet over medium-low heat.
Add the onions, cover and slowly cook, stirring occasionally, for 30-40 minutes. The onions should caramelize to a light golden brown. Transfer the onions to a bowl and set aside.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the mushrooms, thyme, salt and pepper. Saute the mushrooms for 5 minutes. Add the ham and continue cooking for 5 more minutes. Drain any excess liquid; add the mushrooms and ham to the bowl with the onions.
In another bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
To assemble and bake the quiche:
Reduce the oven temperature to 350 degrees F. Scatter half of the fontina over the crust. Spread the onions, mushrooms, and ham over the cheese.
Pour the cream mixture into the crust. Scatter the remaining fontina cheese over the top. Place the tart pan into the oven on a baking sheet. Bake for 50-60 minutes. The crust should be golden brown, the edges set but the center still jiggles slightly. Let cool at least 20 minutes before serving
Deep-Dish Ham, Mushroom, and Onion Quiche
TIPS ON BUYING EGGS
Eggs sold in supermarkets in the US are packaged in cartons with the USDA shield on them indicating that they came from a USDA-inspected plant. Though not required, most egg carons contain a 'sell by date' beyond which they should not be sold. This date cannot be more than 30 days beyond the pack date. The USDA does require that egg cartons display the "pack date." You can find this date embedded in code on the side of the carton. The first 3 numbers, usually preceded by the letter 'P' indicates the plant number where they were packed. The last 3 numbers is a 3-digit code that represents the consecutive day of the year, starting with January 1 as 001 and ending with December 31 at 365.
BREAKFAST AND BRUNCH > DEEP-DISH HAM, MUSHROOM, AND ONION QUICHE
PERFECT FOR STORING EGGS
Holds up to 21 eggs and is designed with a transparent lid that protects eggs from cracking and provides visibility so you know when it's time to stock up again. Integrated front handle allows for quick access. Can be stacked with additional Fridge Binz (sold separately) to maximize storage space.
DEEP DISH TART PAN
A great pan for making deep dish quiches, fruit pies, and tarts. The pan creates a beatiful looking quiche, too.
SILICONE
PASTRY MAT
PASTRY MAT
Simply wash your silicone baking mat with warm soapy water or place in the dishwasher to clean.
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