Instructions

Pie Crust

• Preheat oven to 350℉.
• Mix flour and salt in a large bowl. Add butter and lard, cut in with a pastry cutter till pieces are the size of small peas.
• Sprinkle 1 Tbsp. water over part of the mixture, toss with a fork. Push that to a side of the bowl and repeat until all is moistened.
• Form dough into a ball, wrap dough with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
• Take the dough out of the refrigerator and let it come to room temperature, then roll it out and place it in a pie pan.
• Line pie crust with parchment paper and fill with pie weights. Blind bake the crust for 20 minutes, then remove from oven.
• Remove weights and parchment, then bake for another 10-15 minutes until just starting to slightly brown. Cool and set aside.

The Filling

• While crust is baking, sauté the onions in 1 Tbsp. olive oil; set aside to place in egg mixture.
• Place ¾ cup of cheese in cooked pie crust then place ¾ cup of ham on top of cheese.
• Spread 2 ounces of pimento cheese on top of this. Repeat this in other crust (if making two).

The Custard Filling

• Whisk together the eggs, milk, cream and salt until frothy.
• Add the onions to this mixture. Divide this mixture and add half of this to the top of the pimento cheese.
• Place in the oven at 350℉ and bake for 35-40 minutes, remove from the oven and let cool for about 10 minutes.
• Then take the 12 ounces of pimento cheese and place in pastry bag. Pipe the pimento cheese around the inside of the pie crust.
• Quiche can be served cold, room temperature, or warmed. If you have to reheat, do so before you add the piping of pimento cheese at 300℉ in the oven until warm to touch.