Quiche Monsieur

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.


  1. At the cost of repeating myself, apart from looking delicious this recipe is also on my long to-try list from your blog. And I want that mug! Well done for the photo too. Gorgeous mug!

    1. Thanks Roberta! Your comments are such a pleasure:) You know I fell in love with that mug as soon as I saw it! It comes in a set of 4, two of which have coordinating yellow dots- and the best part is they are from IKEA so they’re very affordable!

      1. I love everything with stripes or polka dots! And flags too. I have a cushion with the American flag, a huge flag which is waiting to be hung somewhere, most probably in my guest bedroom. And in my living room I have a framed US map which was a gift from a friend. I don’t know how I jumped from stripes to maps but there you go! Lol!!

  2. C’est magnifique! 🙂 (did I spell that right? I haven’t practiced French very much since high school … 😉 This looks wonderful, Sadie!

  3. Real men don’t eat quiche… Yah right. You are also right Sarah! What’s not to like? Hearty and light at the same time. Want it spicy? No law against a dash of Tabasco, Sriracha or Red Hot.

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