Ham and Cheese Quiche was SUCH a delight!! I served it for lunch with a simple side salad and a bottle of South African Chenin Blanc… TOTAL YUM!!!!!
HAM AND CHEESE QUICHE
recipe courtesy Daniel Boulud
Serves 6 to 8
1 T milk
6 sheets phyllo dough
5 T bread crumbs
3 cups uncooked rice for prebaking
Preheat oven to 350 degrees F. Whip together the egg and milk. Lay one sheet of phyllo on a flat surface and brush lightly with the egg mixture. Sprinkle evenly with one tablespoon of bread crumbs. Lay another sheet of phyllo on top. Repeat process until all sheets are used, but do not add egg wash or bread crumbs to the top layer. Place an 8” metal or glass pie pan on top of the dough; trim the dough into a circle 1” beyond the pan’s edge with a small knife. Arrange the dough in the pan. Cover it with parchment paper or coffee filters. Pour the rice onto the covering; this will keep the dough flat while it bakes. Bake for 12 minutes; remove the rice and parchment paper and set the baked shell aside to cool slightly. Reduce oven temperature to 300 degrees F.
1 egg yolk
1 cup heavy cream
1 tsp salt
1/4 tsp white pepper (I used black pepper)
Pinch cayenne pepper
Whisk together all ingredients until smooth.
1/4 cup diced ham
1/4 cup shredded Gruyere cheese
1/3 cup crumbled goat cheese
Arrange the ingredients evenly inside the baked shell and pour in the custard mixture. Bake for 45 minutes or until the custard is set and golden brown. Serve warm or at room temperature.