The Foreign Fork

Quiche with Ham and Cheese Recipe

Ham and Cheese Quiche

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Why You'll  This Quiche

You’ve never had a Quiche as fluffy and decadent as this French quiche recipe! This Quiche is flavored with Ham, Cheese, and Scallions for a delightful breakfast you can’t wait to share.

The first quiche may not have originated where you think…. Though we commonly think of quiche as a uniquely French food, it actually originated in Germany!

Origin of the Quiche

I always thought quiche was dry, kinda tasteless, and definitely super boring. THEN, I took the first bite of true, French Quiche, and the world changed. This quiche was fluffy, absolutely creamy, and all-around so indescribably better than the quiche I had in the USA.

French vs American Quiche


Make The Pie Dough: Using a food processor definitely is easier but you can use a pastry cutter.


The mixture should look crumbly but should form into a dough if pressed with your hands. Wrap the ball in saran wrap and let chill in the fridge for about 30 minutes.


Using a rolling pin, roll the ball into a circle, until the dough is large enough to fit in your pie/tart pan.


Bake the Crust: After chilling the crust, use a fork to poke holes in the bottom of the crust. Bake for 15 min. 


Whisk 1 large egg and brush the egg wash over the entire parbaked crust. Put the crust in the oven for another minute until the egg cooks.


Add a layer of gruyere  to the bottom. Put the crust in the oven again for another minute.


Make the Custard Filling. In the crust, layer the ham, the chopped green onions. Pour the custard over the fillings, then sprinkle the remaining ½ cup gruyere cheese.


When fully baked, remove the pan from the oven and allow the quiche to cool on the stovetop for at least 20 minutes before serving. Enjoy!

 If you’d like to save time, you can, of course, use a prepackaged crust and simply add the filling!

The baked custard should look a bit like jello. You don’t want it to be watery, but you do want it to jiggle a little when the pan shakes.

The Foreign Fork 

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