Ham and Cheese Quiche
Serves 6-8
Ingredients
Crust
- 1 ¼ cups all-purpose flour plus more for dusting
- 2 Tbsp medium ground cornmeal
- 1 Tbsp granulated sugar
- 1 tsp kosher salt
- 1 stick unsalted butter cold and cubed
- 3-5 tbsp ice cold water
- 3 lb. dry beans for blind baking
Egg Mixture
- 6 eggs
- 1 Tbsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups heavy cream
- 4 oz gouda cheese grated
- 5 oz ham diced
- 3 scallions green parts thinly sliced (whites saved for another use)
Instructions
- In a large bowl whisk flour, cornmeal, sugar, and salt until combined. Add in the cold butter and toss to coat the cubes in flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture until the butter is about the size of large peas with some random smaller pieces in there as well
- Add cold water a couple of tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on the climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
- Transfer the shaggy dough to a sheet of plastic wrap, and use the plastic wrap to press the dough into a ball. Flatten the ball into a round thin disk.
- Refrigerate for at least 1 hour.
- Preheat the oven to 400F.
- Dust a clean surface and a rolling pin with flour. Roll out the dough to a 15-inch circle.
- Place the dough in a 9-inch springform pan. Press the dough into the pan. It should come about 2 inches up the side of the pan. It will look rustic.
- Trim the dough as needed and patch up any cracks with excess dough. It is very important to make sure there aren’t cracks in the dough so the egg filling doesn’t leak out! *
- Freeze the dough for 15 minutes, until very cold.
- Line the inside of the dough with parchment to fully cover. I use two large pieces of parchment placed in opposite directions to make sure that everything is covered. Be sure the parchment is large enough so that there is at least 2 inches of overhang (this is so that you can easily remove it later).
- Add in the dry beans and spread them out evenly.
- Place the pan on a sheet tray and bake for 25 minutes, until the edges are slightly golden. The crust will not be fully cooked at this point.
- Remove the parchment and beans. Set the crust aside. Reduce the oven temperature to 350F.
- Blend eggs, dijon, salt, and pepper until homogenous. Whisk in the cream. Set aside.
- Spread the cheese, ham, and scallions evenly over the bottom of the crust. Pour the egg mixture over to cover.
- Bake for 55-65 minutes until the eggs have just set and it is no longer very jiggly.
- Let the quiche cool for at least 30 minutes before serving. This is also great room temperature! I love a simple salad on the side as well.
Notes
*Save any dough scraps that you have from trimming the crust to use if you potentially have a crack develop post the par-bake in step 13. Just patch the crack up with the raw dough and proceed with the recipe as is. If you happen to have a slight leak while baking, fear not! Just continue to bake as directed. Once the quiche is done and out of the oven, just scrape away any leaks. No problem!
Tried this recipe?Let us know how it was!