Mile High Quiche
Brian's Pie Dough (see related recipe)
All-purpose flour for work surface
⅓ cup extra-virgin-olive oil
2 tablespoon unsalted butter
1 large Vidalia onion, peeled, halved and cut into ¼-inch slices
1 large leek, white part only, sliced into ¼-inch rings and rinsed
¼ cup sugar
1 teaspoon minced garlic
¼ cup water
8 large eggs
1 quart half and half
½ teaspoon ground nutmeg
1½ cups cubed ham
8 ounces sharp cheddar cheese, shredded
Kosher salt
Ground black pepper
Crème fraîche for serving
Heat oven to 375 degrees.
On a lightly floured surface, roll dough out into a circle slightly bigger than a 9-inch spring form pan, about 14 inches and about ¼ inch thick. Press the dough firmly into the bottom of pan and up the sides, and trim the any extra dough from the top. Use your fingers to crimp around the edges, then refrigerate dough in pan for at least 30 minutes while you make the filling.
In a medium skillet heat butter and oil over medium heat, then add the onions and leeks. Cook for about 5 minutes, stirring occasionally, then sprinkle with ¼ cup sugar. Continue cooking the onions and leeks until they caramelize, about 10-15 minutes, then add garlic and cook for about 2 minutes more. When vegetables are golden brown, stir in ¼ cup water, remove from heat and set aside to let cool.
In a large bowl, use a whisk to beat eggs with half and half, ground nutmeg, salt and pepper. Stir in cooled caramelized onion and leek mixture to combine.
Fill the chilled crust with ham and shredded cheese on the bottom, then pour egg mixture on top. Cover with foil and bake for about 1 hour and 25 minutes. Remove foil and bake another 15 minutes until brown and puffy. Let cool for about 30 minutes then remove quiche from the springform pan. Transfer to serving plate and cut into wedges and serve with a dollop of creme fraiche.
Serves six to eight.
"Get Your Bake On" by Brian Emmett (2015 Gallery Books)