There's nothing delicate about this quiche. It's got bite-sized chunks of goodness in an impossibly flavorful crust. I've made this dozens of times for everything from ladies' lunches to baby showers. It's so yummy!
Prepare and blind bake 1 recipe of Cream Cheese crust, as
follows.
1 cup all-purpose flour
1 tablespoon powdered sugar
1/8 teaspoon salt
1 stick unsalted butter, cold, cubed
4 ounces cream cheese, cubed
Preheat oven to 400 degrees; coat a 9-inch pie plate with
nonstick spray.
Combine flour, sugar and salt in a food processor.
Add butter and cream cheese, then blend until dough forms
around the blade. Remove from processor, wrap in plastic and chill 30 minutes (dough
may be made 1 day ahead).
Roll dough out on a lightly floured surface to 12 to
14-inches in diameter and 1/4-inch thick. Transfer to prepared pie plate, then
trim and crimp the edges. Freeze dough until firm, line with foil and pie
weights and blind bake on a baking sheet for 25 minutes. Remove pie weights and
foil and continue baking for 10-15 minutes, or until browned.
3/4 cup ham, diced
3/4 cup russet potatoes, peeled, diced
1/2 cup onions, diced fine
1-1/2 cups frozen broccoli pieces
2 eggs
2 egg yolks
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon Dijon
mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1/2 cup white Cheddar, grated
Preheat oven to 400 degrees. Prepare crust and blind bake.
Meanwhile, prepare filling and custard while crust is in oven.
Sauté ham, sweet potato and onions for the filling in butter
in a non-stick skillet over medium-high heat. Cook until potato is soft but not
mushy, stirring occasionally. Stir in broccoli; set filling aside.
Whisk eggs, yolks, milk, cream, mustard and seasonings
together until well blended.
Reduce oven to 375 degrees; fill crust with ham and broccoli
mixture, then pour in the custard.
Sprinkle with cheese, then bake 30 minutes, or until filling
is set and top is browned. For the neatest slices, cool quiche on a rack for 30
minutes before serving. Serve warm or at room temperature.
For a printable version of this recipe, go here.