Serious Eats: Recipes

Ham and Swiss Quiche

[Photograph: Sydney Oland]

Note: For the pie crust, use your favorite recipe, or this recipe, with the sugar removed. It will make enough dough for two quiches, so you can either cut it in half or freeze the remaining half wrapped tightly in plastic wrap for up to 3 months.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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