Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, November 9, 2011

Smoked Ham, Tomato and Fresh Mozzarella Quiche

I catered a job this past weekend to a french wine tasting and must have used 5 lbs of butter for all the hors' dourves. Ended up with just enough buttery pastry dough to make a quiche for the family. I'm not a huge cheese fan, but can handle some of the lighter stuff. Scary childhood event, don't ask :0)! I do love fresh mozzarella and some of the shredding stuff, like parmeggiano or something like it. Couldn't do cheddar or gruyere, so made a quiche with fresh mozzarella and it was sooooooo good!

Buttery pastry:
2 sticks of salted butter (1 cup), cold and cut into small pieces
1 1/2 cup of flour
1 teaspoon salt
2 tablespoons cold water
3 egg yolks

1 1/2 cup of heavy cream
2 eggs
2 egg yolks
1 tablespoon ground nutmeg
1 teaspoon salt
1 teaspoon fresh pepper
1 cup fresh mozzarella, cut into small cubes
2 roma tomatoes, thinly sliced
1 cup smoked ham, diced

In the bowl of a food processor pulse together flour and salt until combined. Add egg yolks and butter and pulse. Add cold water and pulse until mixture crumbles. Pour into countertop and form into a ball. Wrap with plastic film and refrigerate for 1 hour.
Roll out pastry on lightly floured surface. Transfer to a tart pan, pressing the bottom and sides.
Preheat oven to 350F.
In a whisk bowl mix together eggs and cream. Add salt , pepper and nutmeg and mix it well. Add ham and mozzarella and combine.
Lay tomato slices on top of crust. Pour egg mixture on top. Bake on top of a cookie sheet to prevent spillage for about 35-40 minutes. It should puff up a bit. Remove from oven and let it rest 10 minutes before slicing it.
Quiche Lorraine (Crispy bacon and gruyere instead of ham and fresh mozzarella)

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