Ham & Arugula Quiche with Creamy Havarti & Smoked Gouda Cheese

• Meat

  • 10 oz Ham

• Produce

  • 5 oz Arugula
  • 4 oz Onion
  • 4 oz Shallots

• Refrigerated

  • 10 Egg, large

• Baking & Spices

  • 2 1/2 tsp Garlic & herb seasoning blend
  • 2 cups Honeyville almond flour
  • 1 pinch Nutmeg

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 4 oz Gouda cheese
  • 4 oz Havarti cheese
  • 2 cups Heavy cream

• Other

  • 1 Medium tomato (seeded and sliced thinly into rounds

Found on lowcarbmaven.com

Description

Directions

• Herb Crust: Measure the dry ingredients for the herb crust into a smallish bowl and mix thoroughly with a fork to combine and break up any lumps. In a smaller bowl, blend the egg with a fork, then add it to the dry ingredients and mix until a dough forms. Refrigerate until needed.
• Ham & Arugula Filling: Peel the shallots and slice into thin rounds. Cut the onion in half from root to sprout end. Peel and slice into thin half rounds. Add the onions and shallots to a pan, add 1 tablespoon of oil to the pan and turn the pan on medium-high until the veggies begin to sizzle. Stir to coat them in the oil. Add 1/2 cup water and simmer them, covered, until soft - the heat will need to be reduced during the simmering. While the shallots and onions are simmering, chop the ham.
• Herb Crust, Method: Cut a piece of parchment and trace around the bottom of a 9 inch spring-form pan and cut the circle out. Cut two strips of parchment to line the sides of the pan, too. Spray the bottom of the spring-form pan and fit the parchment circle on it. Remove the dough from the refrigerator and divide it in half. Roll one half of the dough between two pieces of parchment the same diameter as the bottom of the spring-form pan. Transfer the round of dough to the prepared spring form pan and position. Trim off any excess. Spray the ring portion of the pan and attach it to the bottom. Add the strips of parchment to line the inside of the ring. Roll the other portion of dough into a rectangle and cut it down the middle lengthwise with a knife. Remove sections of the dough and place it along the inside of the pan. Trim the top evenly to about 3/4 of an inch from the top. Use any extra dough to patch any holes. Put the thyme crust into the refrigerator.
• Quiche, Method: Check to see if the shallots and onions are soft. Then, uncover and cook gently until the shallots and onions begin to brown. Add the arugula and cook until wilted - just a few minutes. Remove to a large bowl. Add 1 tablespoon of oil to the pan and brown the ham. Add to the same bowl as the onions and arugula. Cool a bit. Cut the tomato in half and gently squeeze/scoop out the seeds. Slice thinly into rounds. Grate the cheese and reserve 1/4 to sprinkle on top of the quiche before it goes into the oven.
• Preheat the oven to 350 and place the rack in the lower third.
• To the same bowl as the cooled ham and vegetables, add the ingredients for the custard, adding the cheese last. Blend together with a hand mixer and pour into the spring-form pan.
• Place the tomatoes on top in an attractive pattern and sprinkle with the reserved cheese. Place the ham & arugula quiche into the oven and bake for almost an hour. Remove from the oven when there is barely a wiggle in the middle for a properly cooked quiche. I prefer to wait until the top is nice and brown and the quiche is thoroughly cooked. To each his own.
• When the quiche is done, remove it from the oven and cool for at least 30 minutes before removing the sides.

Nutrition