BRIAN EMMETT / WINNER OF "AMERICAN BAKING COMPETITION"
Makes 6-8 Servings
1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 stick unsalted cold butter cut into pieces
3 tablespoons ice water, plus more if needed
1/3 cup extra-virgin-olive oil
2 tablespoon of butter
1 large Vidalia onions sliced
1 large leek sliced and rinsed with cold water
1 teaspoon of minced garlic
1/4 cup of sugar
1 1/2 cups of cubed ham
8 oz. of cheddar cheese
8 large eggs
1 quart half and half
1/2 teaspoon of ground nutmeg
Kosher salt and freshly ground black pepper
Preheat oven to 375
In a food processor combine flour and salt then add cubed butter and pulse until it resembles fine crumbs. With motor running slowly add cold water until dough comes together. Cover dough with plastic wrap and refrigerate for 20 minutes.
Four surface and roll the dough out into a circle slightly bigger than a 9 inch springform pan. Press the dough firmly into the bottom of pan and up the sides trim the any extra dough. Refrigerate dough in pan for about 10 more minutes while you make the filling.
Add butter and oil to a skillet add the onions and leeks sprinkle with ¼ cup of sugar.Cook the onions and leeks until they caramelize about 15 minutes add garlic and cook for about 2 more minutes. When they start to brown add ¼ cup of water and stir remove from heat and let cool. In a bowl beat the eggs then beat in half and half season with salt, pepper and ground nutmeg.
Place mixture ham and cheese on the bottom of the crust and then pour egg mixture on top. Cover with foil and bake for about 1 and 25 minutes. Remove foil and bake another 15 minutes until brown and puffy. Let cool for about 30 minutes then remove the sides of the springform pan. Transfer to serving plate and cut into wedges and serve with a dollop of creme fraiche.