By Michael Harris-Arzon, The Simplistic Professional
What can I say about eggs, they are so versatile and yielding that once you have a few recipes under your belt, the sky’s the limit when it comes to options. Eggs go with everything. Still don’t understand why I didn’t really like them as a kid.
Eggs are one of the kids favorite things to help me cook. They also love trying to crack them open single handily. I still have them do over a bowl, in case there are any pieces of shell that find their way in. Anthony has actually gotten to where he can do it more than half the time and he beams with pride when it works.
- 1 Sheet of 9″ Pie Dough, Homemade or Store Bought
- 1 Dozen Medium Eggs
- 1/2 Cup Heavy Cream
- 1 Ham Steak, Butter Fried and Cubed
- 1 Cup Swiss Cheese, Grated
- 1 Cup White Cheddar Cheese, Grated
- 2 Tbs. Italian Seasoning
- 3 Tbs. Fresh Basil, Chopped
- 2 Tbs. Flour
- Pinch of Salt
- Cracked Black Pepper
- Preheat your oven to 375 degrees.
- Take your sheet of pie dough and place into a 9″ pie pan. Gently press your dough into the pie pan to ensure there are no air bubbles. Cooking Tip: Here’s the rub, some recipes call for the pie dough to be blind baked first. This means you bake your shell with a bag of dry beans (you can still use the beans after using them to blind bake) into bottom for 10 minutes. This ensures that the crust stays crisp and doesn’t develop air bubbles. I do not do this with my quiche as I personally don’t like the extra crispy crust on the bottom.
- Add your eggs to a large mixing bowl. Add your heavy cream, Italian Seasoning, Fresh Basil, Pinch of Salt and Pinch of Cracked Black Pepper. Whisk together extremely well. You should start to see the color lighten and your eggs will become frothy. The goal is to incorporate as much air into the egg mixture as possible.
- To a small mixing bowl, add your chunks of ham that have been fried in butter until a light brown color. Add your 2 tbs. of flour and toss until your ham chunks are coated. Cooking Tip: Coating your pieces of meat in flour helps to keep them from sinking to the bottom. They will actually be more evenly distributed throughout your quiche.
- Add your ham chunks to the bottom of your pie shell.
- Mix your Cheddar cheese and Swiss cheese in to your egg mixture with a wooden spoon. Pour your egg and cheese mixture over your ham chunks. Lightly mix, being careful to not scrap your pie shell.
- Bake for about 40 minutes, until you can place a tooth pick in the center and have it come out clean.
- Remove from the oven and let sit for 5-10 minutes before serving.
- Cut into slices and enjoy this traditional egg pie.