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I have JUST learned that February is National Pie Month.
How could I have missed this?
I LOVE pie.
Even though the celebration ends tomorrow I could not let it pass without making some sort of pie.
It’s really not fruit season here in the frozen hinterlands so I decided to go savory and make a quiche. It is after all a pie – it has a crust and a filling.
Thanksgiving dinner in the Broken Teepee household was a delicious Zaycon Applewood Smoked Boneless Ham. These hams are 10lbs of meat – which is way more than the hubby and need at any one meal so if you recall I cut the ham up and put it in the freezer for later. Well, later is here. I used part of one piece to make a delightful quiche for dinner last night to celebrate National Pie Month. OK – I actually made the quiche ’cause I was making more waffles to freeze and I broke the eggs into a bowl without separating them and then went “&^%$&*%%%^!”. I mean what else do you do with a bunch of eggs in a bowl but make quiche?
Ham, Broccoli and Cheddar Quiche
Makes 1 9″ quiche
For the Pie Crust:
1 1/4 cups all purpose flour
3/4 cup shredded cheddar cheese
6 TBS cold unsalted butter
2 TBS cold shortening
1/2 tsp salt
1 TBS apple cider vinegar
2 – 3 TBS ice water
For the Quiche:
5 large eggs
1 1/2 cups whole milk
1/4 cup heavy cream
1 TBS Dijon Mustard
1/4 tsp cayenne pepper
1/2 tsp salt
1 cup diced cooked ham
1 cup chopped, cooked broccoli
1 cup shredded cheddar cheese
You can also use refrigerated pie crust without a problem. It just won’t have the additional cheddar flavor in it.
Make the crust:
Add the flour, butter, shortening, cheese and salt to a large bowl. Stir. Cut the fats into the flour with a pastry blender or two knives until the mixture resembles small peas. Add the cider vinegar and 2 TBS of cold water and stir with a fork. The dough should be starting to come together. If it looks dry add more water a little bit at a time. You don’t want it to be too wet.
Gather the dough together and take it to a lightly floured surface. Knead it a few times and form it into a flattened disk. Wrap in plastic or wax paper and place in the refrigerator for at least an hour.
When you are ready to roll out your crust dust the surface with a little bit of flour and roll the dough in a circle until it is about 2 – 3″ wider than your pie dish. Carefully fold it in half and in half again to move it to the dish. Unfold it and center it on the pie plate. Trim the edges to about a 1″, fold them under and either press with a fork or make a decorative edge. If so inclined return to the refrigerator for an hour to chill. (I did not do this and mine came out just fine.)
Make the Quiche:
Have the ham, broccoli and cheddar ready to put in the crust. (My broccoli was frozen and I didn’t want all of that excess moisture in the quiche so I first roasted it in the oven to dry it out a bit.) Mix the eggs, milk, heavy cream, Dijon mustard, salt and cayenne in a bowl.
Preheat the oven to 425°
Then it’s easy! Add the ham, broccoli and cheddar to the bottom of the pie crust. Carefully pour in the liquids. Adjust the fillings to make sure everything is covered. Make a foil cover for the crust so it doesn’t overcook – or if you are lucky enough to have one of those covers, woo hoo! I put the pie pan on a cookie sheet to protect against any spillovers.
Bake the quiche for 15 minutes at 425° and then lower the heat to 300° and then bake for 15 minutes. Remove the foil and bake for 15 – 20 minutes longer or until the quiche is just set. Remove from the oven and let it sit for 10 minutes before serving.
This is an all in one meal since the protein and vegetable are already there – but I served it with some pickled carrots because I thought the bright, vinegary taste of the carrots would be really nice with the rich taste of the quiche. This quiche was delightfully creamy and the ham added a perfect smoky, salty taste to it. The cheddar in the crust was an experiment for me and it worked out really well. I can’t wait to have it again for dinner tonight!
I do love the Zaycon ham – it’s not at all salty. In fact I had some for lunch yesterday. I sliced some apples, added a bit of cheddar and then ham on top. It was a lovely, light lunch. If you decide you would like to try Zaycon’s ham or chicken I do have a referral link and I receive a small credit if you use it. Just click this link: https://zayconfoods.com/refer/zf237258