Real Wolves eat Quiche

But never fear: This rich and eggy recipe will soothe even the most savage of beasts. Packed with protein, it'll get them through the school day and allow them to wolf out with their friends again that night. And while it can be made entirely vegetarian, we suggest adding ham, bacon, and sausage to make it extra Fur-friendly. Trust us, you won't be a lone wolf for long after whipping up this meaty masterpiece.

Prep 75 minutes

Cook 45-50 minutes

INGREDIENTS

Crust

• 1 ½ cups all-purpose flour, plus more for the work surface
• 1 tsp sugar
• ¾ tsp kosher salt
• 8 tbsp unsalted butter, cut into ½-inch cubes
• 3 tbsp cold water

Filling

• 4 ounces ground breakfast sausage
• 4 ounces pancetta or thick-cut bacon, diced
• 3 slices deli ham, torn into bite-size pieces
• 4 large eggs
• 1 cup heavy cream
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2/3 cup shredded cheddar cheese
• 2/3 cup shredded gouda cheese

METHOD

1. Make the crust: Place the flour, sugar, salt, and butter in the bowl of a food processor. Pulse to combine, until the mixture resembles wet sand, about 2 minutes.
2. Transfer the contents of the food processor to a large bowl. Add the cold water and stir until a shaggy dough forms. Knead the dough with your hands until smooth, about 2 minutes. Shape the dough into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
3. While the dough chills, make the filling: Cook the sausage and pancetta in a skillet over medium-high heat, breaking apart the sausage with a wooden spoon. Continue cooking until the sausage and pancetta are crispy and cooked through, 10 to 15 minutes. Drain off and discard any excess fat. Add the deli ham and set aside the mixture to cool slightly.
4. Beat together the eggs, heavy cream, salt, and pepper in a small bowl until smooth. Toss together both cheeses in a separate small bowl. Set aside.
5. Place an oven rack in the lower third position of the oven. Heat the oven to 375°F.
6. Turn out the chilled dough onto a lightly floured surface and roll out to a thickness of 14 inch. Carefully transfer the dough to a pie plate. Trim the dough, leaving a 12-inch overhang, then crimp the edges.