Dinner

Ham & Cheddar Quiche

 

Quiche is a savoury egg custard pie originating from France.  It typically features a shortcrust pie shell filled with a custard made from milk or cream or a combination of both and eggs.  The original quiche recipe, Quiche Lorraine, contained only lardons as a filling, which is the french version of bacon.  Nowadays quiches have different kinds of fillings, such as smoked salmon, goat cheese and tomato, and broccoli and cheddar.  This tasty Ham & Cheddar Quiche recipe contains rosemary ham, cheddar cheese and scallions.  The custard is flavoured with nutmeg and is rich in eggs, which gives it a nice fluffy texture.

 

 

 

 

 

Tips for Making Perfect Quiche

 

  1. Do not over-mix the dough: If the dough is over-mixed after the milk has been added too much gluten may develop.  This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
  2. Let the quiche rest:  Refrigerate the baked quiche for at least one day before serving to allow the flavours to blend and the custard to set fully.

 

 

Recipe Q & A

 
Q:  Why does my pie dough keep sticking to the counter as I roll it out? 

A:  It is likely that the surface you are using to roll out the dough as well as your dough is not covered in enough flour, causing the dough to stick.  Also, as you are rolling out the dough make sure you are moving it around frequently.  This will also prevent it from sticking to the surface.

 

 

 

 

Ham & Cheddar Quiche


Recipe By:        Blue Ribbon Eats
Servings:           10
Prep Time:       40 minutes

Baking Time:   ~40 minutes

 

 

 

INGREDIENTS

 

Pie Pastry:

1 cup all-purpose flour

¾ teaspoon salt

1/2 tablespoon sugar

¼ teaspoon baking powder

1/2 teaspoon white vinegar

20g butter, cold

68g shortening, cold

~3 tablespoons milk (or as needed)

 

Filling:

250 ml whole milk

6 large eggs

1/4 teaspoon ground black pepper

1/16 teaspoon ground hot paprika or cayenne pepper

1/16 teaspoon ground nutmeg

1/2 teaspoon sea salt

 

4 x 1/4 inch slices of deli rosemary ham, finely chopped  
90g grated medium cheddar cheese

2 scallions, thinly sliced

 

 

INSTRUCTIONS

 

Pie Pastry:
  1. In the bowl of a mixer add flour, sugar, salt and baking powder.  Mix on low speed using a paddle attachment until blended.  Add butter and shortening and mix on low speed until the mixture resembles fine breadcrumbs.  Mix vinegar with 1 tablespoon of cold milk and add to the flour mixture.  Mix on low speed just until the dough comes together.  If the dough is too dry, add additional cold milk as needed.
  2. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  3. On a floured surface, roll out the dough into a ¼ inch thick circle.  Line a 9 inch pie pan with the dough.  Flute the outer edges and refrigerate while preparing the filling.

 

Filling:
  1. In a large bowl add the eggs and blend using a whisk.  Add the remaining ingredients and whisk until blended.
  2. Cover the bottom of the pie pastry crust with the ham, cheddar cheese and scallions.  Pour the egg custard on top.
  3. Bake the quiche at 400°F for 10 min.  Then bake at 350°F until the custard is set and the crust is light golden.
  4. Let the quiche cool to room temperature then refrigerate for one day before serving.

 

 

 

Yields 10 servings

Ham & Gruyere Quiche

40 minPrep Time

40 minCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Pie Pastry:

1 cup all-purpose flour

¾ teaspoon salt

1/2 tablespoon sugar

¼ teaspoon baking powder

1/2 teaspoon white vinegar

20g butter, cold

68g shortening, cold

Milk, cold, as needed

Filling:

250 ml heavy cream

3 large eggs

1/4 teaspoon ground black pepper

1/16 teaspoon ground hot paprika or cayenne pepper

1/16 teaspoon ground nutmeg

1/2 teaspoon sea salt 4 x 1/4 inch slices of high-quality deli ham, finely chopped  

1 1/2 cups coarsely grated Gruyere cheese

Instructions

    Pie Pastry:
  1. In the bowl of a mixer add flour, sugar, salt and baking powder.  Mix on low speed using a paddle attachment until blended.  Add butter and shortening and mix on low speed until the mixture resembles fine breadcrumbs.  Mix vinegar with 1 tablespoon of cold milk and add to the flour mixture.  Mix on low speed just until the dough comes together.  If the dough is too dry, add additional cold milk as needed.
  2. Form the dough into a disk on a sheet of plastic wrap.  Cover the dough with plastic wrap and refrigerate for ~1 hour.
  3. On a floured surface, roll out the dough into a ¼ inch thick circle.  Line a 9 inch pie pan with the dough.  Flute the outer edges and refrigerate while preparing the filling.
  4. Filling:
  5. In a large bowl add the eggs and blend using a whisk.  Add the remaining ingredients and whisk until blended.
  6. Cover the bottom of the pie pastry crust with the ham, cheddar cheese and scallions.  Pour the egg custard on top.Bake the quiche at 400°F for 10 min.  Then bake at 350°F until the custard is set and the crust is light golden.
  7. Let the quiche cool to room temperature then refrigerate for one day before serving.

Nutrition

Calories

2706 cal

Fat

219 g

Carbs

110 g

Protein

72 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
38
https://evipatissier.com/2018/11/08/ham-gruyere-quiche/

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest
INSTAGRAM