Eleanor Braddock's Savory Custard (Ham and Cheddar Quiche)
Featured in A Beauty So Rare (Belmont Mansion, Book 2)
Jump to Recipe ↓
Tamera's note: Most people think quiche originated in France. Not so—it's originally a German dish. People referred to them as "savory custards" in the 19th century, which is accurate since the egg-based mixture forms a luscious custard as it bakes.
Ingredients
- 1 unbaked pie crust (recipe under Buttermilk Pie)
- 1 large onion, diced
- 2 tablespoons butter
- 1 pound cooked ham, diced into cubes (or 8 slices bacon, fried chewy, not too crisp)
- 8 large eggs
- 1 1/2 cups heavy cream or half-and-half
- 1/2 teaspoon salt and pepper (or to taste)
- 1 3/4 cups sharp cheddar cheese, grated
Directions
Saute onion in butter over medium-low heat for 10 to 15 minutes until golden. Set aside to cool. Chop ham into bite-sized pieces. Preheat oven to 400 degrees. Roll out pie crust into a deep dish pie plate (a cast-iron skillet works wonderfully). Whip eggs, cream, salt, and pepper in a large bowl, then mix in onions, ham, and cheese. Pour into pie crust. Cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove foil and continue baking for 10 to 15 minutes until set and crust is golden. Allow to rest 10 to 15 minutes before serving.
