Ham & Onion Quiche

1 TBS butter
1/2 onion, diced
1 cup heavy cream 
5 eggs
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups ham, diced
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 deep dish pie crust (Store-bought or homemade**)

Preheat oven to 375.
**If making your own pie crust (recipe below), prepare dough and divide in half.
Roll out and place in a deep dish pie pan.  (Extra crust may be frozen for future use.)
Lightly prick bottom and sides of crust with a fork.
Par-bake for 7 - 10 minutes, or just until crust begins to change.

Melt butter in small non-stick pan and saute onion until just barely soft.
In a large bowl, whisk together eggs, cream, salt & pepper.
Stir in ham, onion, and both cheeses.
Set prepared pie shell on a baking sheet and carefully pour filling into pie shell.
Bake for 40 - 45 minutes or until set and knife inserted in the middle comes out clean.
Knife may appear wet, but moisture should be clear, not milky/eggy.
Allow finished quiche to rest at room temp about 10 minutes.
Serve warm or chilled.  6-8 servings


Pie Dough (Pate Brise)

Makes enough for 2 Pie Crusts or 1 Double-crust Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks COLD butter, cut into chunks
1/4 - 1/2 cup ice cold water


Place flour, salt, and sugar in food processor. Drop in cubed butter.
Pulse until butter is chopped into small, pea-sized pieces.
With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Shape into 2 discs, wrap each in plastic, and refrigerate at least 30 minutes or until ready to use.

May be frozen for later use.

Divide in half, roll out on floured surface OR on parchment paper with a little flour.