Gluten-Free Ham and Cheese Quiche
Servings: 6
Ingredients
For the Pie Crust:
- 1¼ cups gluten-free all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, diced into 1/2-inch cubes
- 5-6 tablespoons ice cold water
For the Filling:
- cooking spray
- 4 large eggs
- 1¼ cup milk
- 1 cup grated sharp cheddar cheese
- 1/3 cup diced ham
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Make the Pie Dough:
- In a food processor fitted with the blade attachment, combine the flour, sugar, and salt. Pulse or mix for a few seconds.
- Add the butter and pulse until the butter is incorporated into the flour and is about the size of peas, about 10 seconds.
- Add 4 tablespoons water and mix until the dough just comes together, being careful not to overmix it. If the dough is dry, add 1 to 2 tablespoons more cold water.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Make the Quiche:
- Preheat the oven to 425℉. Lightly spray a 9-inch pie plate with cooking spray and set aside.
- In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper until well combined and frothy.
- Lightly flour a wooden cutting board and roll the pie dough out to a 12-inch round. Carefully transfer the dough to the prepared pie dish, pressing it to fit the bottom and sides of the dish.
- Pour the filling into the pie dough, then sprinkle in the diced ham. Bake, uncovered, until the filling has a slight jiggle to it and the crust is golden brown, 25 to 30 minutes.
- Remove from oven and let cool for 5 to 10 minutes before slicing.
Nutrition
Calories: 383kcal | Carbohydrates: 23g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 754mg | Potassium: 138mg | Fiber: 3g | Sugar: 6g | Vitamin A: 903IU | Calcium: 235mg | Iron: 2mg