Level: Intermediate
Yield: 68 servings
Nutritional Information Per Serving (1 of 8): Calories 487; Total Fat 35 g; Saturated Fat 20 g; Carbohydrates 27 g; Dietary Fiber 1 g; Sugars 5 g; Protein 16 g; Cholesterol 164 mg; Sodium 479 mg
Total Time: 3 hr 30 min (including chilling and cooling)
Active Time: 30 min

This savory quiche features a homemade, flaky crust and a hearty filling of bacon, ham, salami, and sweet Italian sausage for an indulgent, meat-packed flavor.

Crust:

1 3/4 cups all-purpose flour, plus extra for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced and kept very chilled
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more if needed

Filling:

1/4 cup cooked bacon, chopped
1/4 cup cooked sweet Italian sausage, crumbled
1/4 cup chopped salami
1/4 cup chopped ham
1 cup shredded Monterey Jack cheese

Custard:

1 1/4 cups half-and-half
3 large eggs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley

Instructions:

1. In a food processor fitted with a metal blade, pulse together the flour, sugar, and salt with about one-third of the chilled butter until incorporated; add the remaining butter and pulse until the pieces resemble peas (about 56 pulses). Mix in the vinegar, then, while pulsing, add ice water through the feed tube until the dough holds when pressed but is not wet; add more water 1 tablespoon at a time if needed. Avoid overworking the dough. Wrap loosely in plastic, flatten into a disk, and refrigerate 1 hour.

2. On a lightly floured surface, roll the dough to an 1112 inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate with an even overhang, fold and crimp the edges, and chill at least 30 minutes.

3. Preheat oven to 375F. Line the chilled crust with foil and fill with pie weights or dried beans. Blind-bake until set, about 20 minutes; remove foil and weights and bake until golden, an additional 510 minutes. Let cool slightly.

4. Combine the bacon, sausage, salami, ham, and Monterey Jack, then spread the mixture evenly in the baked crust.

5. Whisk together the half-and-half, eggs, salt, pepper, and parsley. Pour the custard over the filling, lower oven temperature to 350F, and bake until the custard is set, about 3550 minutes. Cool at least 30 minutes before slicing; serve warm or at room temperature.