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.

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.



  • 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!

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