Ingredients
Crust
1 ¼ cup of flour
1 tsp. Salt
1 stick of butter, chilled and cut into cubes
1 egg
¼ cup ice cold water
Filling
8 eggs
¼ cup of milk
¼ cup chopped ham
¼ cup shredded mozzarella cheese
¼ cup of shredded parmesan cheese
2 green onions, chopped
1/2 tsp. salt
Instructions
For the crust combine the flour and salt in a large bowl. Add the butter to the flour mixture and using a pastry cutter or your hands, incorporate the butter into the flour until you have pea-sized crumbs. Create a well in the center of the mixture and the egg. Using a spatula, your hands, or a hook attachment begin mixing the egg into the dough. Slowly add the water, continuously mixing until the dough forms into a ball. Be sure to not over mix. Wrap the dough in plastic wrap and place it in the refrigerator for an hour.
Preheat the oven to 350 degrees. Once the dough has chilled, roll it out on a floured surface until you have a thin and evenly round disk. Place the dough over an 8 or 9-inch quiche or pie dish. It is ok if the dough flaps over the sides of the dish, when the crust is cooking it will shrink a bit, so do not cut off excess dough until after it has baked.
Using a fork, poke several air holes throughout the bottom of the crust to allow air to escape during the baking process. Place some parchment paper over the crust and add pie weights to prevent the crust from puffing up. Blind bake in the oven for 15 minutes or until the crust begins to turn a light golden color.
For the filling, in a large bowl whisk the eggs, milk, and salt until it is fully combined. Carefully remove the crust from the oven after you have blind-baked it and sprinkle the bottom with parmesan cheese. Add half of the egg mixture over the crust. Take half of the ham, mozzarella cheese, and all the green onions and evenly distribute it over the quiche. Pour the remaining egg mixture into the quiche and sprinkle the remaining ham and mozzarella over the top. Evenly coat the top with a layer of parmesan cheese and place it back into the oven.
Cook for 20 minutes, or until the center of the quiche barely wobbles. Allow the quiche to cool for 10 to 15 minutes. Using a paring knife carefully cut off the extra dough from the crust. Enjoy a slice of this delicious quiche with fruits or pastries. This is the perfect dish to prepare for brunch with friends or breakfast for two!
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