Christmas Eve Quiche
Ingredients
For the pie crust:
1 1/4 cups all-purpose flour
2 teaspoons salt, divided
1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons ice water
1 egg white
For the filling:
6 ounces Pancetta, ham or lean bacon, diced & sautéed.
1 onion, thinly sliced & lightly sautéed
1 ounce sun dried tomatoes chopped fine
Dash of ground thyme
1/8 teaspoon ground rosemary
1/8 tsp. ground oregano
1/8 tsp. ground sweet basil
1/2 cup grated cheese (mild cheddar or jack)
1/2 Cup ricotta cheese
1/4 cup grated Parmesano Reggiano
4 large eggs
1 1/4 cups heavy cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mace
Directions
For the pie crust: From Emeril Lagosse
In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
Remove pie crust from refrigerator and preheat oven to 400 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
For the filling:
In a sauté pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then, sprinkle over the bottom of the pie crust. To the fat remaining in the pan, add the sliced onions and thyme, rosemary, oregano, basil and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions & spices evenly over the bacon in the pie crust and top with the grated cheese saving half the Parmesano Reggiano for the top.
Take the Ricotta cheese and spike with the chopped sun-dried tomatoes, the torn fresh basil, dash of nutmeg, S&P, & a bit of cream and mix. Place large spoonfuls in the pie crust so that each serving will get a taste. In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and mace. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 35 to 45 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving or even serve at room temperature.