I was a freshman in my high school French class the first time I tasted a Croque Monsieur. It’s basically a fried ham & cheese sandwich, right? Except it was special because it was French. Then there is quiche. What’s not to love about a baked cheesy egg dish with a buttery flaky crust? From Lorraine to bacon and onion, I am all about quiche. This is a fun play on two French classics, bon appetit!
1 Pie Crust (I like Martha Stewart’s Paté Brisée, recipe follows)
4 beaten Eggs
1 1/2 cups half and half or whole milk
1/4 tsp Salt
1/8 tsp freshly ground Black pepper
A pinch of freshly ground Nutmeg
1 cup Black Forest ham, thinly sliced and cut into 1″ x 1/2″ or so strips
2 cups shredded Gruyère or Emmental cheese
1 Tbsp flour, divided
Paté Brisée Recipe: (Martha Stewart)
2 1/2 cups All purpose flour
1 tsp salt
1 tsp sugar
2 sticks butter (unsalted, chilled and cubed)
1/4 – 1/2 cup ice cold water
Put flour, salt and sugar in food processor. Add butter, process until resembles course crumbs. (8-10 seconds) While machine is running add water. Pulse until mixture comes together without being wet and sticky. if crumbly add 1 Tbsp of water at a time. Form dough into 2 discs. Chill at least 1 hour.
Now for the quiche! Preheat oven to 450º. Roll out pie crust and place evenly over a 9″ pie plate. (Many people will tell you to trim it to make it even, but I like to fold extra crust into the crimp, because I like crust and this is for my family -not retail.) Crimp edges. I like to cover my crust with wax paper and fill with dry beans or baking beads before I bake my crust. Bake for about 7-8 minutes. Turn oven down to 325°.
In the meantime whisk eggs, half and half, salt, pepper and nutmeg in a medium sized bowl. Toss the ham in 1/2 Tbsp of flour and add to egg mixture, stir. Toss the shredded cheese in the remaining 1/2 Tbsp flour and mix into egg and ham mixture. Pour egg mixture into preheated pie crust (baking beads removed) and bake for 50-55 minutes, until quiche is lightly browned on the top and center is set.
Serve warm or room temperature, for breakfast, lunch or dinner.