Ham and Cheese Quiche

1. 1
   prep

   Preheat the oven and prepare the pie dish.

   Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with butter.

2. 2
   prep

   Make the pie dough.

   In a large mixing bowl, combine flour and salt. Cut in cold butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Sprinkle ice-cold water a tablespoon at a time, mixing gently until the dough just comes together.

   TIPWork quickly and don't overhandle — visible butter streaks in the dough mean a flakier crust.
3. 3
   rest · ~15 min

   Chill the dough.

   Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 15 minutes.

4. 4
   prep

   Roll out the dough and line the pie dish.

   On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Gently transfer to the pie dish, pressing it into the corners. Trim the overhang to 1 inch, fold it under, and crimp the edges. Prick the bottom all over with a fork.

5. 5
   bake · ~20 min

   Blind bake the crust.

   Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5 minutes until the bottom looks dry and pale golden. Set aside to cool slightly.

   TIPMake sure the parchment reaches all edges to prevent the rim from over-browning.
6. 6
   mix

   Prepare the custard filling.

   In a medium bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until smooth and well combined.

7. 7
   assemble

   Assemble the quiche.

   Scatter the diced ham and shredded Gruyère evenly over the bottom of the pre-baked crust. Pour the custard mixture gently over the fillings, letting it settle. The cheese will float slightly — that's fine.

   TIPFor a fuller look, press the ham and cheese gently with the back of a spoon before pouring the custard.
8. 8
   bake · ~35 min

   Bake the quiche until set and golden.

   Bake at 375°F (190°C) for 30-35 minutes, or until the center is just set but still has a slight jiggle, and the top is golden brown. A knife inserted near the center should come out clean.

   TIPCheck at 25 minutes. If the crust edges are browning too fast, cover them loosely with foil.
9. 9
   rest · ~10 min

   Cool the quiche before slicing.

   Remove from the oven and let the quiche rest on a wire rack for at least 10 minutes. This allows the custard to finish setting and makes slicing much cleaner.

   TIPDon't skip the rest — cutting too early makes the filling spill out.
10. 10
    serve

    Slice and serve warm or at room temperature.

    Cut into 8 wedges and serve on its own or with a simple green salad.

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