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Coronado cafe's ham quiche

Makes 1 (9-inch) pie, 8 servings

DOUGH

• 2 cups cake flour
• 1/2 teaspoon salt
• 8 ounces (2 sticks) butter
• 1 (8-ounce) package cream cheese

FILLING

• 1 cup Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped ham
• 5 large eggs
• 2 1/2 cups half-and-half

In a stand mixer or food processor, mix together cake flour, salt and butter until the mixture starts to resemble bread crumbs. Add cream cheese and mix together until well combined. Wrap in plastic wrap and let rest in the fridge for about an hour.

On a well floured surface, roll out the dough into about a 12-inch circle. Line the pie pan with the dough, turning the edge of the dough in on itself to create a double layer of crust along the border of the pie pan. Let rest in the freezer for at least one hour.

Preheat oven to 350 degrees. Line the pastry shell with parchment or foil and fill with dried beans or pie weights. Bake for 1 hour. When the crust is cool, remove the pie weights and parchment.

Place the Gruyere, salt, pepper and ham on top of the pastry shell. Whisk together the eggs and half-and-half. Pour the egg mixture over the ham and bake at 300 degrees for 11/2 to 2 hours. Don't let the egg custard set up completely. It should wiggle a little in the middle when gently shaken.

Let the quiche sit for about half an hour before serving. It can be refrigerated for up to a week and reheated.

(From Barbara Massey of Tartine.)

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