DEEP-DISH HAM QUICHE

DEEP-DISH HAM QUICHE image

Yield 8

Number Of Ingredients 14

Ingredients

Pastry:
2 cups flour, more for dusting
1 t salt
1/4 t sugar
3/4 c unsalted butter, cold and cut into small chunks
1 lg egg yolk
3 T ice water, more if needed
Filling:
3 T olive oil
2 lg onions, sliced
3/4 lb smoked ham, cubed
8 lg eggs
1 qt heavy cream
S&P

Steps:

To make the pastry: combine the flour, salt and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 T at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4 inch thick. Carefully roll the dough up onto the pin and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy. Preheat the oven to 375F. To make the filling: Heat a skillet over med-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple T of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over thee bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1 inch from the top of the pan. Cover loosely with foil and bake 1 1/2h. Loosen the quiche from sides with a thin metal spatula. Carefully unmold the ring and transfer quich (with bottom base) to a serving place. Cut, drizzle with olive oil and some fresh ground pepper.