quiche lorraine

for pie crust:
1-1/4 C flour
2 tsp salt
1 stick cold unsalted butter
1 Tbsp butter
3-4 Tbsp ice water
1 egg white

Filling
6 oz ham
2 lg. onions, thinly sliced
1/2 C grated cheddar cheese
3 eggs
1-1/4 cup half and half
1/4 tsp of ground pepper

pie crust:
combine flour, 1 tsp salt, and 1 stick of butter until mixture resembles coarse crumbs add water in T increments until dough comes together

transfer to a lightly floured surface and shape into a flat disk, cover with plastic wrap and refrigerate overnight or for one hour

remove pie crust, preheat oven to 400 degrees

roll out the pie crust on a lightly floured surface to fit a deep 9 or 10" pie pan. place the dough in the pie pan and crimp edges decoratively. refridgerate at least 30 minutes then line with foil, fill with pie weights and "blind bake" for 12-15 minutes or until golden around the edges

remove foil and weights -- brush pie crust with egg whites and allow to cool

filing"
in a saute pan melt the T of butter over medium-high heat

add ham and cook until browned using a slotted spoon remove the meat from pan and drain briefly on paper towels

scatter over bottom of pie crust

add the onions and butter until onions are carmelized (approx. 6 miutes)

scatter onions over the meat and top with cheese

in a large bowl, whisk the eggs, heavy ream and 1 tsp of salt, and the pepper. pour egg mixture over the ham and let the egg mixture come within 1/4" of top of the shell/

bake on bottom rack for 45-50 minutes or until golden brown on top/

cool before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user KLOVEROCK.