Ham and Cheese Quiche

Instructions

1. 1

   Prepare the Pie Crust (Pâte Brisée)

   • In a large bowl, whisk together 1.25 cups of all-purpose flour and 0.5 tsp of salt.
   • Add 0.5 cup of cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
   • Sprinkle 3-4 tbsp of ice water over the mixture, one tablespoon at a time. Toss with a fork until the dough just begins to come together. Do not overmix.
   • Gather the dough into a ball, flatten it into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
2. 2

   Blind Bake the Crust

   • Preheat your oven to 375°F (190°C).
   • On a lightly floured surface, roll the chilled dough into a 12-inch circle.
   • Carefully transfer the dough to a 9-inch pie dish. Gently press it into the bottom and up the sides. Trim the excess dough and crimp the edges decoratively.
   • Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes. Carefully remove the parchment paper and weights. Bake for another 5-7 minutes, until the crust is dry and pale golden. Let it cool slightly on a wire rack.
3. 3

   Prepare the Custard Filling

   • Reduce the oven temperature to 350°F (175°C).
   • In a large bowl, whisk together the 4 large eggs until lightly beaten.
   • Whisk in 1 cup of heavy cream, 0.5 cup of whole milk, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp nutmeg until the mixture is smooth and fully combined.
4. 4

   Assemble and Bake the Quiche

   • Sprinkle the 1 cup of diced ham and 1 cup of shredded Gruyère cheese evenly over the bottom of the warm, pre-baked crust.
   • Place the pie dish on a baking sheet to catch any potential spills.
   • Carefully pour the egg mixture over the ham and cheese.
   • Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. A knife inserted about an inch from the center should come out clean.
5. 5

   Cool, Garnish, and Serve

   • Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes. This allows the custard to set completely, ensuring clean slices.
   • Garnish with 2 tbsp of fresh chives just before serving.
   • Serve the quiche warm or at room temperature.