Rapini and Ham Quiche

INGREDIENTS

Tart Dough

  • 1–1/2 cups flour

  • 1/4 teaspoon salt

  • 8 tablespoons butter, cut into cubes, chilled

  • 1/4-cup ice water

Tart Filling

  • 1 1/2 cups diced ham

  • 1 cup chopped rapini

  • 1 tablespoon butter

  • 1/3 cup red onion, finely diced

  • 1/2 teaspoon salt

  • 1–1/2 cups milk

  • 1/2 cup whole cream

  • 4 eggs at room temperature

  • 1/4 teaspoon salt

  • 1/4 teaspoon white or black pepper

  • 1 cups Gruyere or Emanthaler cheese, coarsely grated

 

INSTRUCTIONS

Tart dough

  • Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.

  • Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.

  • Trim and crimp the edges. Chill until ready to use.

For the filling:

  • Melt the butter in a large skillet over medium heat, add the ham and onion and cook until the onion is softened. While the onions cook, bring a small saucepan of water to a boil. Add the rapini and blanch for 1 minute then drain.

  • Scatter the cheese on the shell then layer the ham and onion, and then the rapini.

  • Whisk the cream and milk with the eggs, salt and pepper in a bowl or a 4-cup measuring cup. Pour the custard over the layered ingredients, filling the pie shell to the brim but not overflowing. Depending on how deep your pie tin is, you may have extra custard you can discard.

  • Bake the quiche for 30-35 minutes or until the top puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.

  • Remove from the oven and transfer to a cooling rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.

Haley Smith