Brooklyn Street Local's green eggs & ham quiche - FOX 32 News Chicago

Brooklyn Street Local's green eggs & ham quiche

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Credit: Jason Carr Credit: Jason Carr
(WJBK) -

Get this recipe courtesy of Deveri Gifford, owner of Brooklyn Street Local, a diner in Detroit's Corktown neighborhood. This recipe makes a dozen mini quiche.

Ingredients
1 batch pie crust dough (recipe below, or purchased!)
2 cups beaten eggs, approx. 7 eggs
1 ½ cups half and half cream or milk
½ cup shredded/cubed cheese (cheddar, feta, gouda, etc)
½ cup shaved ham (leave out to make vegetarian)
2 Tbsp chopped fresh herbs
½ cup pesto
½ tsp salt
½ tsp freshly ground black pepper

Directions
1. Pre-heat your oven to 350oF
2. Grease muffin tin
3. Roll out the dough and cut it into circles that fit the muffin tin.   A large jar lid or mug will work well.  Then press dough into the tin
4. Prick crusts all over with a fork.  Place the crusts in the oven and bake for 10 min
5. In a large bowl, mix the eggs, dairy, pesto, herbs, salt and pepper together and whisk until fully blended
6. Divide the cheese and ham evenly into each muffin cup, piling the ham tall so that it sticks out the top
7. Pour egg mixture evenly into muffin cups
8. Bake for 30 min or until a toothpick comes out clean, if making a full quiche instead of mini ones, bake for 50 min.

Crust Recipe
Makes two single crusts, or 1 double crust.

Ingredients
I like to mix pastry and all-purpose flour, using all all-purpose works well also
1 ½ cup pastry flour
1 ½ cup all-purpose flour
1 tsp salt
1 cup cold butter
1 egg
2 Tbsp lemon juice
Ice water

Directions
1. Cube butter and place in the freezer until needed.  The colder the better, so I often do this an hour or so before I plan on making the crusts.
2. In a food processor fitted with a metal blade, combine flour and salt
3. Using the pulse setting cut in butter until the mixture resembles fine crumbs
4. In a small bowl beat 1 egg until foamy, add lemon juice and enough ice water to equal 2/3 cup
5. While the processor is running add the egg mixture.  Mix/pulse until dough starts to clump together
6. Remove and divide in half
7. Wrap each half in plastic wrap and refrigerate for approx 30 min
8. Roll out each crust and fit to pie plates.

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