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Ham and Cheese Quiche Recipe

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.
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Course: Breakfast
Cuisine: French
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 8 slices

Equipment

  • Food Processor: You can also cut the butter into the flour using a pastry cutter or even 2 forks if necessary 
  • Saran Wrap
  • Rolling Pin: Can substitute with a clean wine bottle if necessary
  • 9" Pie Pan/Tart Pan
  • Parchment Paper
  • Baking Beans
  • Pastry Brush
  • Large Bowl
  • Whisk

Ingredients

Crust Ingredients

  • Crust
  • 1 ½ cups all purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ½ tsp salt
  • 2 eggs, large
  • 2 tbsp chilled water, may need up to ¼ cup

Filling Ingredients

  • 4 eggs
  • 1 ¼ cup heavy whipping cream
  • ½ tsp salt
  • ¼ tsp black pepper
  • tsp nutmeg
  • 1 cup ham, diced
  • 1 cup green onions, chopped
  • 1 ½ cup gruyere cheese, shredded

Instructions

  • In a food processor, combine the 1 ½ cups flour, ½ tsp salt, and ½ cup chilled, cubed butter. Pulse for about 30 seconds or until it is a crumbly butter and flour combination
  • Combine 1 large egg and 2 tbsp chilled water, then add it into the food processor with the flour. Pulse again for another 30 seconds. The mixture should look crumbly but should form into a dough if pressed with your hands
  • Pour the crumbs onto a clean work surface and use your hand to press them into a ball. Wrap the ball in saran wrap and let chill in the fridge for about 30 minutes until it is firm.
  • Once chilled, lightly flour a clean work surface. Using a rolling pin, roll the ball into a circle, starting from the center and working outwards until the dough is large enough to fit in your pie/tart pan.
  • Transfer the crust dough into the pie/tart pan. Use your hands to gently press the bottom, making sure the dough reaches into the corners of the pan. Fold any hanging edges under, then use your thumb and forefinger to scallop the edge of the dough.
  • Chill the crust for about 15 minutes in the fridge and preheat your oven to 400 degrees.
  • After chilling the crust, use a fork to poke holes in the bottom of the crust.
  • Lay parchment paper over the whole crust (even up the sides). Then, fill the crust with dry beans (I used black beans, but you can also use pie weights or other baking beans). Bake for 15 minutes.
  • Remove the parchment paper and beans/weights. In a small bowl, whisk 1 large egg. Use a pastry brush to 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 cheese (about 1 cup) to the bottom of the crust. Put the crust in the oven again for another minute or until the cheese melts on the bottom of the crust.
  • Remove the crust from the oven and reduce the oven temperature to 325 degrees.
  • In a large bowl, crack 4 large eggs and whisk to combine. Then add 1 ¼ cup heavy whipping cream, ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp nutmeg. Whisk again to combine. Set aside.
  • In the crust, layer 1 cup cubed ham, then 1 cup chopped green onions. Pour the custard over the fillings, then sprinkle the remaining ½ cup gruyere cheese on top of the custard.
  • Place the custard in the oven and bake for about 45 minutes or until the edges are set and the center jiggles just a little.
  • 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!

Notes

Filling recipe copyright The Foreign Fork. For educational or personal use only. 
Crust recipe from Veena Azmanov
  • Ham: I bought a package of pre-cubed ham, as it made the process a lot quicker to prepare. If you must, you can also buy spiralized ham or even a ham steak and cut it up into small cubes. 
  • Green Onions: When preparing this recipe, I only use the green part of the green onions, and discard the whites. You can use the whites if you’d prefer. I cut the scallions into pieces about ½” long.
  • Cream: Heavy Whipping Cream 
  • Chilled Water: The colder the ingredients are in the crust, the better. I filled a cup with about ½ cup of water, then added a few ice cubes to it. When preparing the crust, I used my tablespoon to get water from this bowl of extra cold water.
  • Gruyere Cheese: 1 ½ cups of grated cheese is about 4 oz
  • If you’d like to save time, you can, of course, use a prepackaged crust and simply add the filling! 
  • If your dough starts to crack when you’re rolling it into a crust, it is too cold. Leave it at room temperature for 5 minutes, then try again. 
  • To transfer the dough into the baking pan, I like to roll the dough around my rolling pin, then roll it into the pan. This is easier than lifting the flat disk of dough, and prevents tears. 
  • Once you’ve rolled out the dough and are chilling for the final time before blind baking, you can leave the dough in the fridge for up to 2 days. This is great for prepping your breakfast ahead of time. 
  • 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. 
  • Serving this quiche is similar to serving lasagna. If you cut into it right away, it will ooze all over the plates and the pie tin and not retain its shape. It’s important to let the quiche cool and set for at least 20 minutes before serving. 
  • Do not put the quiche in the fridge to cool after baking. The top will crack.
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