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SAVORY RUSTIC COUNTRY HAM & CHEESE QUICHE
CRUST
1 3/4 cups all purpose flour
1 teaspoon sea salt
COLD 1 stick unsalted butter, cubed
1 egg yolk
1 teaspoon FRESH chopped thyme leaves
+/- 1/2 cup chilled water
2+ ounces chilled Vodka (see notes)

• In a large bowl whisk together the flour and salt.
• Add the COLD butter cubes and using your fingers (my preference) or a pastry cutter work the butter and flour together until you have pea sized pieces.
• Add the egg yolk and thyme leaves, mixing until combined.
• Add the water and vodka JUST enough to mix until the dough comes together. If it’s too crumbly add more vodka or cold water 1 teaspoon at a time until dough comes together smoothly.
• Work dough into an 8 inch disc.
• Wrap dough in plastic wrap and chill 30 minutes.

QUICHE
1-2 tablespoons Frank’s original hot sauce
1 1/2 tablespoons butter
1 bunch green onions, minced
1/2 cup small diced red/orange peppers
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup half & half
1/2 teaspoon FRESH grated nutmeg
1 cup grated Fontina cheese
1/2 cup grated SHARP white cheddar cheese
1 1/2 cups chopped country ham

• Roll out dough to an 11 inch round.
• Carefully arrange crust in 9 inch pie dish.
• Brush the bottom of the crust with Frank’s original hot sauce.
• Chill crust while preparing the filling.
• Preheat oven to 375°.
• Place a raised wire rack on your baking sheet.
• Add butter to skillet over medium high heat.
• When butter is melted add green onions and peppers, season with FRESH ground sea salt and pepper, stirring to saute’ 2-3 minutes until softened and golden.
• Remove from heat and set aside to cool.
• In a mixing bowl whisk together the eggs, half and half, salt, pepper and nutmeg.
• Place the prepared crust on the wire rack on the baking sheet.
• Toss together the ham, onions and peppers.
• Arrange half of the ham mixture evenly in the crust.
• Sprinkle with half of the cheeses.
• Arrange remaining ham mixture over cheese layer.
• Top with remaining cheese.
• Whisk the egg mixture one last time and evenly pour over into the crust.
• Bake 30 minutes and then turn tray.
• Bake another 20 minutes, until egg mixture is completely set and crust is golden brown.
• Cool at least 10-15 minutes before serving.

NOTES:

• We were out of vodka so I substituted REAL SPICE MOONSHINE and it worked REALLY well! The idea of using the alcohol versus using all water is that the alcohol evaporates during baking leaving you with a flakier, lighter crust.
• The old recipe I used had you brushing the crust with Dijon mustard, but I only do this if I won’t be eating it due to my being deathly allergic to it, so I brushed the crust with Frank’s original Hot sauce instead and we like it even better!