Salami and Cheddar Quiche
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 2 hours
1 cup all-purpose flour
1/2 cup cold butter, cubed
1 egg yolk
1 tsp white vinegar
1/4 cup ice water (approx.)
1 tbsp Dijon mustard
3/4 cup shredded Reserve Smoked Garlic Cheddar
3/4 cup whole milk or light 5% cream
1/2 cup chopped Reserve Dry Salami
2 tbsp chopped fresh thyme leaves
1/4 tsp pepper
Preheat oven to 375°F. In bowl of food processor, pulse crackers until finely ground; add flour and pulse to combine. Add butter and pulse until mixture resembles coarse meal.
Whisk together egg yolk, vinegar and enough water to make 1/3 cup; add to processor and pulse 3 to 5 times or until mixture comes together. Remove from processor; press together to form a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
On lightly floured surface, roll out pastry dough into 12–inch round. Fit pastry into 9-inch fluted quiche or deep-dish pie plate. Trim excess pastry and flute edges. Prick bottom with fork and refrigerate for 30 minutes.
Line pastry with parchment paper and fill with pie weights; bake for about 20 minutes or until edges are light golden. Remove parchment paper and weights; let cool. Spread mustard over base and sprinkle with cheese.
In bowl, whisk together eggs, milk, salami, thyme and pepper. Pour over crust. Bake on lower rack for 35 to 40 minutes or until eggs are set; let stand for 15 to 20 minutes before serving.
Tip: Add chopped fresh chives or a pinch of cayenne pepper to the quiche filling if desired.