Quiche da Nete

Happy Monday! Sorry that I have not posted any new recipes for almost a week, there has been much traveling involved lately. I did, however, make this amazing Quiche recipe last Wednesday night, and this is a must have, specially if you like Quiche.

I got this recipe from my Aunt's cook in Manaus, Brazil. Her name is Nete. She is what you may say an extraordinary chef that works as a cook due to her modest upbringing. She could be behind any 5-star restaurant in Brazil or the US, but she is the private cook for my very lucky Aunt and her family. This woman is amazing. She did a Wild Duck Risotto that can put many a grown chef to shame. I was lucky- and pested her enough in my last visit to Brazil- to learn her Quiche recipe. Yes, this is for homemade dough- no store bought dough can compare. And the filling can be changed, customized to your liking. Enjoy!
Nete- essa receita 'e pra voce, muitos beijos :)

Ingredients
For the dough:
- 4 cups of flour
- 4 sticks of melted butter
- 1 egg yolk
- 200 ml (1/3 cup) of very cold water


For the filling:
- 3 eggs, beaten
- 2 cans of table cream ( pictured in this recipe)- you can find them at Winco, in the Hispanic section
- 1 cup grated Gorgonzola cheese
- 1 cup grated Cheddar cheese
- 1 1/2 cup chopped black forest ham
- salt and pepper to taste

Directions
Mix the flour, butter and egg together, by hand. Slowly add the water, mixing well to make sure the dough is of uniform consistency. Part the dough in half, make a ball with each half, place it in cellophane paper and chill it overnight, preferably in the freezer. The dough should be the same consistency as a Play-dough thing.

When ready to bake, place the dough in a pie dish, or one of those false-bottom pans, that you can unlatch after the Quiche is baked.  Heat the oven to 350. Mix the beaten eggs, add the table cream, cheese, ham, and mix it well with a wooden spoon. Pour mixture in the baking dish, and bake for 45 minutes, or until the crust is golden. Let it cool for 5 minutes before serving.

Since you will have enough dough for one more Quiche, you can leave it in the freezer for another month, and you can come back and play with the filling recipe :)

I must also report that this is a "no-leftover" recipe, certainly one of hubbie's favorite.

Enjoy! Bom apetite!