Cheesy Quiche With An Herbed Crust

I love quiche.  I find that quiches are like a blank palate where you can be creative and put together interesting flavors.  They are also a great way to get rid of leftovers.  I made this quiche using ingredients I already had in my house, but this recipe could be used with many different ingredients.  The herbed crust is packed with flavor, and the egg filling is rich and cheesy.  Quiche is perfect for breakfast, lunch, or dinner, and is beautiful enough to serve to guests.  

What You Need:

For The Crust:

1 Cup All Purpose Flour

6 Tablespoons Butter

3 Tablespoons Iced Water

1 Tablespoon Dried Rosemary

1 Tablespoon Dried Thyme

1/2 Teaspoon Salt

For The Filling:

6 Eggs

2/3 Cup Milk

3 Slices Turkey or Ham

1 Cup Shredded Cheddar Cheese

Fresh Chopped Parsley

Salt & Pepper

To Start: Begin by making the crust.  I don't know who spread the rumor that making a crust is so hard, because it is quite easy, especially with a food processor.  Into a food processor, add flour, salt, rosemary, thyme and blend together.  Continue by cutting the butter into small cubes and adding it to the processor (the butter should be cold to create a flaky crust).  Pulse together until the mixture looks crumbly.  Add really cold water one tablespoon at a time, pulsing the dough in between tablespoons until the dough comes together.  On a floured surface, dump out the dough and begin kneading with the palm of your hand.  Knead only until the dough comes together and is smooth.  Wrap the dough in cellophane and place it in the refrigerator for about 30 minutes.  Preheat over to 425 degrees.

After 30 minutes, remove the dough from the refrigerator and place again on a floured surface.  Take of the cellophane and begin rolling out the dough with a floured rolling pin.  To form a circle, start from the center of the dough and roll outwards in all directions.  Roll flat until dough reaches a thickness of about 1/4 inch.  Pick up the dough by rolling it over the rolling pin and place it in a greased pie plate.  Cut of extra dough around the edges and use a fork to crimp the outer ring of dough.  Prick the dough with your fork to allow steam out, and bake in the oven for about 8- 10 minutes (just until its barely cooked).  Remove crust and turn the oven down to 375 degrees. 

For The Filling: Whisk together eggs, milk, 1/2 cup shredded cheddar cheese, chopped turkey, 1/4 chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Pour mixture into the cooled crust and bake in the oven for about 35 minutes or until completely firm.  Sprinkle the top with the rest of the cheddar, and place back into the oven until the cheese has melted.  Slice and serve.  

Enjoy!