Ham and Gruyere Quiche
April 16, 2017
I don’t make quiche often but when I do I wonder why because it’s easy and satisfying, and it’s always a crowd pleaser. This variation is my favorite because of its simplicity but you can doctor it up with sautéed leeks, spinach or anything else that strikes your fancy. Pair with a simple salad and a glass of your favorite wine and you’ve got yourself a perfect meal.
For the crust:
2 cups flour, plus extra for rolling
½ teaspoon salt
1 ½ sticks unsalted butter, very cold, cut into ½ inch cubes
3 or 4 tablespoons ice water
For the filling:
1 cup ham, diced
1 cup gruyere, grated
1 teaspoon fresh thyme leaves
For the custard:
1 cup milk
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon paprika
Make the crust. Place the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together (you may not need all of it). Remove the dough from the food processor and place onto a floured surface and knead into a ball. Wrap in plastic and refrigerate at least 30 minutes.
Spray a 10-inch pie pan with nonstick cooking spray, set aside.
Preheat oven to 375º F.
Remove the dough from the refrigerator and let sit at room temperature for about 10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a circle about 1/8-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over the pan. Gently press the dough into all the crevices and trim the overhang to ½-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes.
Distribute the ham and cheese evenly over the custard. Sprinkle with thyme.
Whisk together eggs, milk, salt, pepper, paprika and pinch nutmeg until light and fluffy.
Pour the custard over the filling and bake until custard is set and the crust is golden brown, about 45 minutes. Remove from the oven, let cool on a wire rack and serve warm or at room temperature.
Makes 1 10-inch quiche