I love this recipe slightly warm, at room temperature or chilled straight out of the refrigerator. Enjoy! This pie crust is my favorite. Try to find the glucomannan powder (I use capsules) in Walmart - apparently, you can get it in powder form. This makes a huge difference to the crust. It makes it seem like white flour was used in the crust. It is amazing! Of course, in a pinch, you can leave it out, and the crust will still be nice, but possibly not as crispy.
This
pie crust is ideal for all kinds of liquid fillings as it does not go
soggy, even days later in the fridge! It makes a great crust for sweet
or savory fillings. I hope you will make it, as I think you will be
just as excited as I was. I would not skip the crust as it is almost
the best part of this quiche. It just makes it so much more special.
It is inverted into a 9-inch pie plate and then pressed into it -
follow the directions to crimp the dough - it really is very easy
actually and it doesn't have to perfect to taste wonderful. You don't
need pie weights for this recipe. You don't bake it beforehand.
You can make this breakfast ahead of time and warm in the microwave oven for a quick, no-fuss breakfast. We loved this! In fact, I shamelessly hid the last slice. Haha. Here's the thing, too. It is wonderful sliced and eaten cold.
The addition
of cream cheese was a fantastic last minute idea. So yummy and makes for
an even richer-tasting and more satisfying creamy quiche. You could
add Dijon mustard to the egg custard, if desired. You can make this a
crustless quiche, too, of course, but the pie crust just makes this
quiche so very good. You won't be able to leave it alone in the fridge!
You can adjust the hot sauce to your taste or even leave it out, if desired. This cheese quiche is bound to become a favorite recipe - it is a favorite for us from now on.
If you like you can add some cooked onion to this recipe. It will add some carbs though. Quiche is great for brunches. Instead of ham, you could use bacon in this quiche recipe, but I wouldn't cook the bacon too crispy. Another idea is to add some frozen spinach (hand squeezed to remove excess liquid). Green onions, chives or mushrooms would be another interesting and tasty addition. You can certainly play with this quiche recipe. The egg mixture for this quiche is lovely and rich and the flavor is perfect. You can use leftover ham.
In the past we would have used a store-bought pie crust to make things simpler, but don't be put off by the fact that you need to make your own crust. It is so worthwhile. Another cheese you could use instead of sharp Cheddar cheese is Swiss cheese or Gruyere cheese. You can add some herbs such as fresh parsley or basil to this egg custard or Mozzarella cheese.
INGREDIENTS:
1 cup diced ham (250 mL)
4 oz cream cheese, diced (125 g)
1 cup shredded Cheddar cheese (250 mL)
3 large eggs
1 cup heavy cream (250 mL)
1/4
cup sour cream (60 mL)
1/4
tsp hot sauce, optional (1 mL)
1/4
tsp salt (1 mL)
1/4
tsp black pepper (1 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Favorite Pie Crust: Prepare as directed (skip the sweetener) – click here. Place pie dough in fridge 1 hour. Roll out between two sheets of wax or
parchment paper to be a bit larger than a 9-inch (23 cm) pie dish. Invert into pie dish. Use scissors to cut long pieces and patch
wherever necessary, including the perimeter.
Push down on the dough all around the edges of the pie dish with your fingers. Then flute attractively using thumb and
forefinger. Place in freezer while
preparing the rest of the pie ingredients.
Place diced ham and cream cheese bits over pie dough. Cover with shredded Cheddar cheese.
In medium bowl, whisk eggs with heavy cream, sour cream, hot sauce (if
using), salt and place pepper. Pour over
ham mixture in chilled pie. Bake 30
minutes. Cover lightly with foil. Bake another 20 minutes, or until set. Allow to cool about 15 minutes before
slicing.
Yield: 10 servings
1
serving
347.5
calories
15.3
g protein
28.6
g fat
0 g fiber
6.5
g net carbs
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