Ham and Swiss Cheese Quiche
- Yield: 12 servings
- 4cups flour
- 1tablespoon sugar
- 2teaspoons salt
- 1 3/4cups vegetable shortening
- 1tablespoon vinegar
- 1-- egg
- 1/2cup water
- Ham and Cheese Filling:
- 2cups shredded Swiss cheese
- 2cups shredded Cheddar cheese
- 2tablespoons flour
- 2cups diced ham
- 9-- eggs, well beaten
- 3cups half-and-half, or 1 1/2 cups milk plus 1 1/2 cups half-and-half
- 1 to 1 1/2teaspoon salt
- -- Pepper to taste
- For the crust, preheat oven to 400F. Combine the flour, sugar and salt in a large bowl. Cut in the shortening with a pastry blender. Combine the vinegar, egg and water in a small bowl. Stir into the flour mixture, using a fork, until moistened.
- Gather the dough into a ball. Divide into 4 balls. Chill, wrapped in plastic wrap, for 15 minutes. Roll out 2 balls to fit into 10-inch quiche pans. Arrange the dough in the pans. Freeze the remaining dough for another use.
- For the filling, combine the Swiss and Cheddar cheeses. Add the flour, toss to coat. Spread over the pastry in the prepared pans. Top with the ham. Combine the eggs, half-and-half, salt and pepper in a large bowl. Pour over the cheeses and ham.
- Bake for 15 minutes. Reduce the heat to 350F. Bake for 30 minutes or until a knife inserted in the center of each comes out clean.
Hint: The crust may be stored, wrapped in plastic wrap, in the refrigerator for up to 3 days before baking.
Recipe reprinted with permission from the Junior League of Pasadena, Inc.’s Dining By Design (Pasadena, California, 1999).