There's no need to buy pre made pastry dough or pie crust. If you have flour, butter, sour cream and salt you can throw together your own delicious pastry dough in about 5 minutes. Now all you need is eggs, cheese and some bits of ham if you please and Sunday brunch or dinner is in the bag.
A couple of weeks ago me and little miss 'M' took my mother out for her birthday to a cute little English Tea House in Care Free, AZ. It was bustling with little girls wearing their best afternoon dresses and frilly hats along with grandmothers of all shapes and sizes. The little place is run by a very proper English mother and daughter duo and as we were served our individual tea pots with piping hot mango tea and tiny triangle sandwiches with the crusts cut off I couldn't help but feel like I was in an episode of Downton Abbey. Afternoon tea isn't really my cup of tea but it turned out to be so much fun eating scones and cookies on small china plates adorned with delicate pink and green flowers and eating from small, antique silver ware. My 6 year old daughter was in seventh heaven.
How do proper little ladies drink their tea? Pinkies up, of course!
Little miss 'M' was so excited! She kept saying,
"This is soooo not like my pretend tea parties at home!"
So, while I had an assortment of crust less, mini sandwiches, fruit and scones with my tea, my mom ordered a very rich smoked salmon quiche. Smoked salmon is one of my favorite indulgences but even more so is cheese. I won't stick my nose up at a good, sharp Cheddar cheese but in quiche I prefer Fontina. Sometimes, Swiss or Gruyere and sometimes a combination involving goat cheese or feta but when simplicity is a factor, Fontina cheese is always my go to in a quiche. It melts beautifully and has a mild yet distinct nutty flavor along with a hint of honey and herbaceous notes.
TIME 90 MINUTES TOTAL (INCLUDES CHILL & COOLING TIME) SERVES 6
Broccoli, Ham and Cheese Quiche with Five Minute Crust
You Will Need
2 cups chopped broccoli2 cups chopped ham.5 ounces Fontina cheese, grated5 large eggs1/2 cup almond milk (or regular)salt and pepper to taste
1 1/2 cups all purpose flour1/4 teaspoon sea salt1/4 cup cold butter, cut into slices1/4 cup cold water3/4 cup sour cream or whole yogurt
Blend flour, salt and water in mixing bowl, cut in the cold butter. Add sour cream and blend. Gather into a ball then roll out on lightly floured surface. Put in a lightly greased pie plate. Flute edges high (pinch them up along the edges). Refrigerate for about 20 minutes or while you prepare filling. Pour custard mixture into the prepared pie plate. Bake at 350F for 35-45 minutes until center is set and golden brown.