Ham And Cheese Quiche

Method11 steps · about 1 hr 20 min

1. 1

   Step 1: Preheat the oven to 375°F (about 190°C) for the final bake. Use one 9-inch tart pan for this route.

2. 2

   Step 2: Mix all 100 g softened, cubed butter (100 g) with the 200 g pastry flour and the pastry pinch of salt (1 pinch) until crumbly.

   Uses 100 g butter, softened and cubed · 200 g flour for the pastry · 1 pinch salt for the pastry

3. 3

   Step 3: Add the pastry water gradually to the butter-flour crumbs, using only enough of the up-to-60-ml supply to bring the dough together. Stop once it holds together; a few drops may remain.

   Uses All crumbs mixed in step 2 · Actual water added gradually, up to 60 ml

4. 4

   Step 4: Bring the actual moistened dough into one ball, cover it and refrigerate for about 20 minutes.

   Chill pastry dough · 20 minUses All dough brought together in step 3

5. 5

   Step 5: Lightly dust the work surface with the separate rolling flour. Roll the chilled dough wide enough to line the bottom and sides of the 9-inch tart pan.

   Uses All dough chilled in step 4 · Extra flour as needed to dust the rolling surface

6. 6

   Step 6: Transfer the rolled pastry into the tart pan, ease it against the bottom and sides without stretching it, and trim the overhanging edge.

   Uses Rolled dough from step 5

7. 7

   Step 7: Spread all the chopped scallions (1/4 cup) and the 100 g chopped cooked ham evenly over the pastry case.

   Uses The lined 9-inch pastry case from step 6 · 1/4 cup chopped scallions · 100 g cooked ham, chopped

8. 8

   Step 8: In a bowl, beat all four large eggs with the one cup heavy cream. Season with the actual salt and black pepper to taste for the filling.

   Uses 4 large eggs · 1 cup heavy cream · Salt to taste for the filling · Black pepper to taste for the filling

9. 9

   Step 9: Carefully pour the complete egg-and-cream mixture over the ham and scallions in the pastry case. Sprinkle the two literal handfuls of grated Emmental cheese evenly over the filling.

   Uses The filled pastry case from step 7 · All custard beaten in step 8 · 2 handfuls grated Emmental cheese

10. 10

    Step 10: Bake the filled quiche at 375°F (about 190°C), checking from about 30 minutes. The pastry should be golden and the egg filling set through the center. Check the center with a food thermometer for at least 160°F (71°C); continue baking as needed until cooked through.

    Bake ham-and-cheese quiche · 30 minUses The complete quiche assembled in step 9

11. 11

    Step 11: Let the baked tart settle enough to cut cleanly, then cut into the author’s twelve small portions and serve.

    Uses The cooked quiche from step 10