Fennel and Ham Quiche with Olive Oil Crust

Zucchini and Ham Quiche with Olive Oil Crust

Olive Oil Quiche ( x3 for the amount of filling above) I always make extra quiche as it freezes well.

• 1 c flour or 145g ( I do weigh the flour)
• 1/2 tsp coarse sea salt
• 1/4 c Harvest Butter Olive Oil or regular olive oil or 1 stick cold butter cut into small pieces
• 3-4 T ice cold water

Custard filling

• 3 c whole milk or cream
• 2/3 c sour cream
• 7 large eggs beaten
• 1 1/2 tsp salt

Veggies/Ham

• ~2 c diced ham
• 1 medium zucchini finely chopped, or one round zucchini
• 1 8oz package mushrooms, sliced or chopped
• 1 T thyme
• 1 T rosemary
• 2 tsp red pepper flakes
• 1 sweet onion plus greens, diced

Cheese for topping ( your choice of cheese)

1. Preheat oven to 400 

Crust

1. Mix together flour and salt in a medium bowl.  In a separate small bowl mix together the oil and water and then stir into flour mixture to create a soft but workable dough.  Chill if possible for at least an hour.  Or roll out between parchment paper with a light coat of flour on the dough to prevent sticking.  Lay into a 8.5 in or 9 in circular pan.  Prick bottom of the dough with a fork.  

Custard

1. Mix together all ingredients in a medium bowl and set aside.

Veggies/ham

1. Sauté zucchini, mushrooms and onions in a harvest butter olive oil until mushrooms and onions release their liquid.  Strain and pat dry.  Place in a bowl along with ham and herbs.  Divide mixture equally among crusts and then pour custard on top of each quiche.  Sprinkle with cheese and bake for about 30 minutes or so until cheese is golden brown and firm with a little give to the touch.