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1
Preheat oven to 325 degrees.
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2
With the food processor set with the dough blade, add the flour, and salt to the food processor, pulse a few times to mix.
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3
Add the butter and cream cheese and pulse a few times.
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4
Add in the water and mix until the dough just comes together and begins to form a ball.
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5
Remove the dough from the food processor and work by hand for just a minute. Cut the dough in half {you will use 1 half here and the other half you can wrap in plastic wrap then into a freezer bag.}.
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6
On a lightly floured surface roll the dough out into a large circle about a 1/4 inch thick.
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7
Place the dough into a springform cheesecake pan,working it to press against the pan, leaving a little bit of the dough hanging over the edge of the top. Pour in the bag of dry beans into the pan, covering the bottom of the crust.
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8
Pop onto a baking sheet and bake the crust for about 12 minutes. Once cooled enough to handle the pan, remove the beans {they can be saved and used numerous times}.
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9
In a small saute pan, add the olive oil and red onion to cook until just softened. Cool slightly.
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10
In a large bowl, whisk together the eggs, heavy cream, salt and garlic powder.
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11
Stir in the diced ham, cooled onions and two cups of the cheddar cheese.
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12
Pour the filling mixture into the crust. Top with the last cup of shredded cheddar.
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13
Bake for approx.2 hours, until the crust in golden and the filling just barely jiggles. The quiche will set as it rests before slicing.
