Chris Koetke, host of the Live Well Network show "Let's Dish" has a quiche recipe designed for those who love the strong flavors of quality cheese, like Camembert! You can find more recipes like this on the Live Well Network.
Recipe for Quiche
Difficulty: Moderate
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 8 slices
Ingredients:
Butter dough (recipe below)
½ cup minced onion
1 Tablespoon butter
1 8-oz. Camembert
4 oz. smoked ham, diced
5 eggs
1 cup whole milk
½ teaspoon salt
¾ teaspoon ground black pepper
2 large tomatoes, sliced into ¼-inch slices
½ teaspoon dried herbs de Provence
Method:
- 1. In a small sauté pan over moderate heat, sauté the onions in butter until softened, about 5-6 minutes. Remove from the pan and let cool.
- 2. In a bowl, combine cooled sautéed onions, eggs, milk, salt and black pepper. Reserve.
- 3. Roll out butter dough and line a 9-inch-deep pie tin. Be sure to "roll" the edges of the pie so that they "stand up" on the rim.
- 4. Fill the pie tin with camembert and ham. Pour the egg and milk mixture over the top of the camembert and ham.
- 5. Place tomato slices between several thicknesses of paper towels. Press firmly to expel as much liquid as possible without crushing the tomato slices. Arrange the tomato slices on top of the quiche.
- 6. Place the pie tin on a baking sheet and put in a 350°F oven. Bake for approximately 1 hour or until the quiche has solidified.
- 7. Remove from oven and let cool before slicing into wedges.
Butter Pie Crust
Difficulty: Easy
Prep time: 5 minutes
Cook time: 0 minutes
Serves: Makes enough for 2 quiche
Ingredients:
2 ½ cups flour
¼ teaspoon salt
1 stick unsalted butter, cold and cut into a dice
2 egg yolks mixed with 5 Tablespoons cold water (more water may be needed depending on the flour)
Method:
- 1. In a bowl, combine flour and salt.
- 2. Add butter and work to incorporate the butter. It is sufficiently mixed when there are still very small pieces of butter in the flour.
- 3. Add yolk and water mixture. Mix just enough to incorporate and create homogenous dough. (If necessary, a small amount of additional cold water can be added - amount of water depends on the flour.)
