For Christmas dinner, we brought a 16 pound spiral sliced ham down to my mom-in-law’s house. Well… after everybody enjoyed Snoop Dogg’s pineapple, honey, and milk glaze, and took leftovers home, we still had a pretty big chunk o’ ham left.
So, back home, it went into the freezer until I could get around to wrangling it; making Ham and Cheese Waffles, and Ham Bone Soup, and…
finally, quiche au jambon, AKA ham quiche. At this point, much as I do love this quiche, and those waffles and that soup, I am very glad to be well and truly rid of that ham!
•1 cup flour
•1/8 tsp Cayenne
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•4 tbsp cold butter, cubed
•1-1/2 tsp Parmesan, grated
•1 egg yolk
•1-1/2 cup ham, cut into small pieces
•1 cup (1/4 lb) Swiss cheese, grated
•1 tbsp flour
•1 cup milk
•1/2 cup heavy cream
•1 tbsp Dijon mustard
•1 tbsp Sherry Peppers Sauce*
•1 tsp dried parsley
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce or your fave hot sauce, to taste
•1/4 tsp salt
•Freshly ground pepper
•3 tbsp melted butter
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
First things first; the pastry!
Whisk the flour together with the Cayenne, Seasoned Salt, and peppers in a bowl, then place in your food processor fitted with the metal blade.
Give the flour mixture a good couple of pulses, then add the butter and pulse until you have a coarse meal texture.
Add the cheese and pulse again to thoroughly blend in.
Add the egg yolk and process to a soft dough, adding ice-cold water by spoonfuls if needed to draw the dough together – I added about three tablespoons.
Gather the dough together into a ball, wrap it in plastic, then smash it down into a disk (this’ll make rolling out easier later) and stash it in the fridge for 30 minutes to one hour; if your schedule is difficult, longer won’t hurt.
When ready to make your quiche, heat your oven to 400º and roll the dough out on a sheet of waxed paper.
Transfer the dough to a quiche pan, then sprinkle with the cubed ham and shredded Swiss cheese.
Whisk the eggs together with the flour, milk, cream, mustard, Sherry Peppers Sauce, Cajun Power, salt and pepper until nicely blended.
Pour this over the ham and cheese in the quiche dish, then drizzle the melted butter over the top.
Pop into the oven and bake for 30 minutes, until the filling has set.
Remove from the oven and set aside to rest for 15 minutes before slicing and serving.
Ham and cheese-y, eggy goodness.
Yeh, you want you some of this!