This recipe was something I came across on a recipe book I bought when I used to be a teacher. For this time, I made quiche with some leftovers that I had when I went to visit my family down in Lower South Texas. Needless to say, they really did love this. It was the first time that my mom had quiche. I had also made potato croquettes (recipe for another time). I doubled this recipe in order to have two different types of quiche.
1 cup flour
1/2 cup unsalted butter, softened
2 to 3 oz water
1 oz diced ham
2 cups half & half
1 oz Swiss
1 oz White Cheddar
1 pkg mushroom
2 tbsp butter
Combine the flour and salt. Add the butter and work it into the flour until the consistency is coarse.
Stir and work in the egg and water until dough becomes a ball. Coat the work surface with a little flour and let the dough rest for a couple of minutes.
Now keep in mind, I had leftover large eggs. I used them and had a dough that was a little sticky. I had to add flour until it was able to work.
Preheat the oven to 350 F. Butter a pie dish. What I ended up using was 2 cake pans.
Spread the pastry out to cover the bottom and sides with fingers. Use flour to help, push dough from middle to sides of dish. Let pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, adjust the sides if you need to.
Place ham and cheese in the pan. In meantime, beat the eggs and half & half. Add pepper and salt.
Work with all the ingredients. I have different fillings for the quiche. I am using leftover green onions, ham and mushrooms that I used for Thanksgiving. I have shredded cheese, diced the green onions, diced and reheated the ham and sauteed mushrooms.
Add the ingredients that you have sauteed or diced. Add the cheese on top of the ingredients. Pour the egg mixture into the pan and bake for 30 minutes until center is firm.
As you know, I have made two different types. One was mushroom with a small amount of ham and green onions. The other was ham and green onion.