French savoury tart made of a flaky pastry filled with an egg base, ham and cheese. This ham and cheese quiche can be enjoy warm or cold and freezes well.
Also, this is the perfect addition to brunch tables or breakfast for savoury eaters of the morning. It is a classic and a great recipe to have in your repertoire.
How To Make A Ham And Cheese Quiche?
It is less complicated than it looks. First, make your own pastry crust like I explained in my post for my vegetarian spinach quiche.
Try it once, make it always and forever! This is my weekday recipe you guys. So simple!
1 – Prepare all your ingredients, which are only 3, well 4 if you count the salt!
2 – Mix the butter and flour together until it crumbles between your fingers (see below).
3 – Gradually add the water until the ball is smooth. Don’t overwork the dough! That’s it, it’s ready to be rolled.
TIP: “My butter is not soft, it was in the fridge”: Take your cheese grater and grate your butter. Boom!
ANOTHER TIP: When I’m a rush, I spread the crust down directly in my pie dish using the palm of my hand. I’ve managed to make a pretty uniformly spread crust over the years!
MILK OR CREAM? I have been going back and forth about that one. Here is the short answer: I love both versions! The milk version is a little lighter than with the cream but delicious nonetheless.
If you want to make this recipe at home and realize you don't have cream in the fridge, go for the milk version! Really. Always on hand, less fatty.
Back home, in France, I would use crème fraîche, not sour cream. It's not the same.
BUT, I have since then, adapted and made my own version. I still use milk and same amount of heavy cream. I love the texture! A good ratio is one egg for a ¼ of a cup of dairy.
What To Serve With A Quiche
WINTER OR SUMMER QUICHE? Anytime, any day my dear. Is it a cold day? Make a quiche and enjoy it with a bowl of leek soup. However, if you are eating on your French tart on a Spring or summer day, may I suggest this roasted vegetable salad? Or would you prefer this beet and apple carpaccio?
Ham and cheese quiche is an easy go-to recipe for French people. You might have seen it a few times on my week menu on 'What's for dinner' highlight on my Instagram.
FREEZE IT: If you get through the 'trouble' of making a quiche, double the batch and freeze one! Your future self will thank you. Sometimes, I just freeze a crust. This empty shell will come in handy next time you don't know what to make for dinner. Adding a filling will just take 5 minutes.
Ham And Cheese Quiche
- For a 9 inches pie dish
For the crust
- a little less than ½ cup butter, softened (cut in cube packed) or 100g
- 1 and ⅓ cup flour or 200g
- 1 pinch salt
- 60 ml milk or water if you prefer
For the Quiche filling
- ¼ cup scallions, chopped
- ham, chopped 100g
- 4 eggs large
- 1 cup heavy cream or milk
- 2 handful grated cheese ideally Emmental
- Salt and pepper to taste
- Preheat the oven at 350F.
For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add in the milk or water gradually as you might need a few drops less.
- Form into a ball and set in the fridge for 20 minutes or so.
- Roll the dough on a lightly floured surface.
- Unroll the dough on a muffin pan or (one 9-inch mold) and cut the edge and shape the dough to the bottom of the mold.
For the filling
- Once the pie crust is placed, add the green onions and the ham, spread it so it is heavenly distributed.
- In a bowl, beat the eggs and add the milk (or heavy cream), add salt and pepper to taste.
- Pour carefully onto the pie crust. Sprinkle with the cheese.
- Cook in the oven 30 minutes at 375F.
- Bon appetit!
Did you make this recipe? Take a picture and tag me on Instagram @bonappeteat so I can see!
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