Quiche with Black Forest Ham (Quiche Wildbader Art)

(from tdwilli’s recipe box)

Be sure to choose a good-quality ham here. Black Forest ham is suggested, but any cooked or smoked ham will do. You could even use bacon or sausage for that matter. Whatever meat you choose, just be sure it is not too dry, or it will become quite tough when baked in the quiche.

Source: Chef2Chef Food Service

Categories: cheese, ham, quiche

Ingredients

  • Crust:
  • 1 1/3 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, chilled and cubed
  • 4 tablespoons vegetable shortening, chilled
  • 4 to 5 tablespoons ice water
  • Filling:
  • 6 extra large eggs
  • 2 1/2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grated Gruyhre cheese
  • 1 cup finely chopped Black Forest ham

Directions

  1. To make the crust:

  2. stir together the flour and salt in a medium bowl. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water, 1 tablespoon at a time, over the flour and toss together with a fork until the dough starts to come together. It will be a little stick or tacky. Form the dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

  3. Preheat the oven to 400 degrees F and coat a 9-inch tart pan (with removable bottom) with vegetable spray.

  4. On a lightly floured surface, roll the chilled dough into a circle about 10 inches in diameter and about 1/4 inch thick. Beginning at one edge of the dough, roll the dough around the rolling pin and unroll it carefully over the tart pan. Ease the dough into the pan, gently pressing it into and against the sides, being careful not to stretch it. Remove any excess dough from the rim of the tart pan. Carefully line the dough with heavy-duty aluminum foil, fill with dried beans or pie weights and bake for about 15 minutes, or until very light golden. Remove the crust from the oven, carefully lift out the foil and weights and set aside on a rack to cool. Reduce the oven to 375 degrees F.

  5. To make the filling:

  6. whisk together the eggs, heavy cream, nutmeg, chives, salt and pepper in a medium bowl.

  7. To assemble the quiche:

  8. spread the Gruyhre cheese and ham evenly over the bottom of the cooled crust and pour the egg filling overtop. Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean.

  9. Remove the quiche from the oven, place on a rack to set for about 5 minutes and serve.

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