This savory custard tart wrapped in a buttery, crisp crust is the perfect addition to any weekend brunch or lunch,. Whether served with a simple side salad or transported to a friend’s house for a gathering, this quiche offers a delicious combination of flaky pastry and silky filling,. While this recipe features a classic pairing of ham and Gruyère cheese, the fillings are entirely customizable to suit your palate,.
Ingredients
The Crust
- 1 disc of pie dough (homemade butter crust or store-bought)
- Flour, for rolling
The Filling
- 1 cup (180g) diced ham (or ham steaks diced manually),
- 100g Gruyère cheese, grated (sharp cheddar may be substituted)
- 2 scallions, thinly sliced
The Custard
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk (Note: You may substitute the cream and milk with 1 cup of half-and-half)
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
Instructions
- Prepare the Dough: Allow your pie dough to sit on the counter until it warms slightly to prevent cracking. On a floured surface, roll the dough out into a 13-inch circle that is approximately 1/8 of an inch thick.
- Shape and Chill: Transfer the dough to a pie dish and fold the excess edge underneath to strengthen the rim. Crimp the edges for a decorative finish, then place the crust in the freezer for at least 20 minutes to prevent it from losing its shape in the oven.
- Preheat and Prep: While the crust chills, preheat your oven to 425°F.
- Cook the Ham: Place a pan over medium heat and cook the diced ham for 5 to 7 minutes, stirring frequently. The goal is to remove excess water and achieve a darker color, as wet fillings can make the quiche soggy. Remove from heat when done.
- Blind Bake the Crust: Remove the crust from the freezer and line it with parchment paper. To support the sides, you may prop them up with layers of foil, then fill the center with pie weights or dried beans to prevent bubbling. Bake for 10 to 12 minutes until the edges look dry.
- Note: If using a frozen store-bought deep-dish pie crust, do not blind bake it.
- Dock and Finish Crust: Remove the parchment and weights. Dock the bottom of the crust all over with a fork to allow steam to escape. Return it to the oven for 6 to 8 minutes until the bottom appears dry. If the crust has puffed up, gently push it down.
- Make the Custard: In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper.
- Combine Fillings: Reserve about a quarter of the grated cheese for the topping. Add the remaining 3/4 of the cheese, the sliced scallions, and 3/4 of the cooked ham to the egg mixture and whisk to combine.
- Assemble: Pour the filling into the warm crust. If the solid ingredients are piled unevenly, gently redistribute them with a fork.
- Bake: Reduce the oven temperature to 350°F. Protect the crust edges with a pie shield or folded foil to prevent burning. Bake for 30 minutes.
- Final Touch: Remove the pie shield, sprinkle the remaining cheese and ham on top, and bake for an additional 20 to 25 minutes, or until the center is set,.
- Cool and Serve: Let the quiche cool for 30 minutes before slicing to ensure clean cuts. Garnish with additional scallions if desired.
Tips for Success
- Avoid Soggy Crusts: Any filling used in a quiche should not be wet. Whether you use spinach, mushrooms, or roasted peppers, be sure to cook them or pat them dry before adding them to the custard,.
- Make Ahead: You can shape your pie crust and keep it in the freezer a day or two in advance to make the baking process easier.
- Storage: Leftover quiche can be stored in the refrigerator for three days or in the freezer for up to two months.
