1 cup (2 sticks) butter, cold and cut into ½ inch cubes
1 teaspoon salt
1 teaspoon sugar
6-10 tablespoons ice water
Quiche:
1 tablespoon butter
½ yellow onion, chopped
6 eggs
½ cup half and half, milk or cream
Salt and pepper
1½ cups diced ham
2 cups cheese (I did one cup parmesan and one cup cheddar)
Instructions
Crust:
Mix flour, sugar, and salt in the food processor with a quick few pulses
Add butter, a few pieces at a time and pulse, continue until all the butter is in.
Slowly add the water, one tablespoon at a time with pulses in between, until the dough just barely holds together. (Test: push the crumbly dough together with your fingers, if it sticks together it is ready.)
Empty the dough from the food processor on a clean surface and separate into two even mounds. Use your hands to push each mound just into an individual disk. Sprinkle each with a little flour and wrap in plastic wrap. Refrigerate for at least one hour (and/or freeze the spare for the next time!).
After one hour, on a floured surface, roll out the dough with a floured rolling pin until it makes a 12 inch circle about ⅛ inch thick. Carefully place over a 9 inch pie pan. Use fingers or kitchen shears to trim the edges of the pie dish.
Add filling.
Quiche:
Preheat oven to 375 degrees.
Melt butter in a nonstick pan and cook until soft. Let cool while getting everything else together.
In a large bowl, whisk together eggs, cream/milk, salt and pepper. Stir in ham and cheese, leaving a little cheese to sprinkle on top. Stir in cooked onion. Pour the filling into the pie crust and set on a baking sheet.
Bake for 45 minutes or until set.
Serve warm or chilled.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/ham-and-cheese-quiche/