Oat and Amaranth-Crusted Ham and Cheese Quiche - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Place the rack in the center of the oven and preheat to 350°F. Butter a 9-inch pie plate. Set aside. To make the crust, grind the oats into a fine flour in a spic
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Cooking tools:
- Spice grinder
- Blender
- Pie dish
- Cooling rack
- Pastry brush
- Grater
- Oven
- Skillet
- Medium-sized bowl
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- ½ cup old-fashioned rolled oats
- ½ cup beige amaranth
- ½ tsp. salt
- 3 Tbsp. unsalted butter, melted, plus more for preparing the pie dish
- 2 to 4 Tbsp. ice-cold water
- 1 large egg white, lightly beaten (save the yolk for the filling)
- 2 large eggs
- 1 large egg yolk
- 1 cup 2% milk
- 1 tsp. Dijon mustard
- 1 tsp chopped fresh rosemary
- ⅛ tsp. salt
- 1 cup (loosely packed) grated Gruyère
- 1 cup chopped country ham
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