Ham & Cheese Quiche

preparation

Preheat the oven to 375F. Carefully place the pie dough into a greased, 9-inch pie dish. Line the pie crust with parchment paper and fill the pie with oven safe weights, rice, or dried beans. Bake for 10 minutes, then remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. Reduce the oven to 350F.

Add the shallots to a cold pan with 1 tablespoon of oil. Turn the heat to medium-high and cook until the onions begin to sizzle, then add the garlic. Cook until the onions are soft and beginning to brown, then add the arugula and cook until wilted. Remove to a large bowl.

Add 1 tablespoon of oil to the pan and brown the ham along with the chopped red pepper, then add it to the onions and arugula. Cool slightly. Next, add the eggs and milk to the bowl along with half of the shredded Castello Creamy Havarti and Smoked Gouda cheese (reserve the other half for topping). Add all seasonings to the custard.

Carefully pour the custard mixture into the pie and spread the fillings evenly. Place the tomatoes on top and sprinkle with the reserved Castello Creamy Havarti and Smoked Gouda cheese. Place the ham & arugula quiche into the oven and bake for one hour. Remove from the oven when there is barely a wiggle in the middle for a properly cooked quiche. Optionally, use the broiler for the last 2 minutes of cooking to brown the top of the quiche. When the quiche is done, remove it from the oven and cool for 30 minutes before slicing.