4 ounces shredded Swiss cheese
2 ounces smoked ham slices
2 or 3 slices bacon cooked crisp
Crust:
1 cup flour
1/2 t salt
1 stick butter
1/4 cup water
1 egg yolk
Filling:
2 whole eggs
2 egg yolks
1 cup milk
1 cup heavy cream
Prepare crust in the food processor.
Add ingredients in this order: flour, salt, and butter.
Pulse a few times.
Add water and egg yolk, and blend until the flour forms a soft ball of dough.
Ideally, refrigerate for at least 30 minutes before rolling out.
Prepare filling by placing eggs and egg yolks into a bowl.
Add heavy cream and milk. Stir until well blended.
Large quiche:
Preheat oven to 375 degrees.
Place a piece of parchment paper on a baking sheet.
Roll out the dough in a large circular round.
Loosely roll the dough around the rolling pin to help aid you in molding the dough into the ring.
Take care not to leave any cracks. You will need to blind bake this crust.
You may want lay a sheet of parchment paper over the dough, and then fill the shell with dry beans or rice.
You can purchase fancy pie baking weights, but they aren’t necessary.
Bake this crust for about 15 to 20 minutes.
Do not allow the crust to brown.
Remove from oven, and let cool.
When the crust has cooled slightly add in the shredded cheese, ham slices, and bacon.
Pour the filling into the shell.
Reduce the oven temperature to 350 degrees and cook for about 50 minutes.
The quiche should still wiggle slightly when you remove it from the oven.
It will set as it cools.
Small tarts:
Preheat the oven to 375.
To make the smaller versions, roll out 4 or 5 rounds and place carefully into the tart shells.
Poke the dough four or five times with a fork to keep the crust from misshaping while baking.
Bake for about 10 minutes.
Do not allow the crust to brown.
Reduce the oven temperature to 350.
When the shells have cooled slightly fill with equal amounts of cheese, ham, and bacon.
Pour the filling into each shell. Bake for 35 minutes.
The quiche should still wiggle slightly when you remove it from the oven.
It will set as it cools.