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1
For crust:
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Cut up the butter into small pieces.
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Into a metal bowl, place the butter flour, sugar, and salt.
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4
Using a knife or pastry blender, chop up the butter until the above are well-integrated. You can use your hands if necessary, but keep in mind that the idea here is to keep things from warming up too much.
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5
Using a fork, beat together the egg yolks and ice water, and add the mixture to the dough above. Mix everything thoroughly but quickly by hand, and form dough into a ball.
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6
Place the ball in wax paper, or parchment, and chill in refrigerator for 1 hour (this step can be skipped if necessary). The dough can also be frozen in this state.
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Preheat oven to 425 degrees.
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Lay out wax paper or parchment on your baking dish, folding it up along the edges.
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Press the dough into the center of the dish, and push it towards the edges and up the border, into the proper shape. It doesn't need to look nice since it'll just be filled with quiche. It can be quite thin, but patch up any holes.
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10
Lay a layer of parchment paper or wax paper onto the bottom (flat) portion of the crust dough. Distribute lead baking weights (or dry beans, or rice, or something else that can bake) around the surface to weigh down the dough as it
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bakes.
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Pre-bake the crust for 10 minutes. No longer!
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Meanwhile, for the quiche filling:
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Chop up and pan-fry the ham and onion until well done. Let cool.
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Mix together all the quiche filling ingredients. Be sure to let the ham and onions cool somewhat before mixing them in, or they will start cooking the eggs.
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16
Remove baking weights and wax paper from the inside of the crust.
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Pour the filling into the crust and bake, about 45 minutes.
