Smoked ham and Gruyère cheese are classic ingredients in quiche. In this elevated version, a touch of crème fraîche adds richness and a sprinkle of chives adds freshness. Quiche is equally delicious served warm or at room temperature, which makes it ideal for a casual Sunday gathering when you’d rather spend time with your guests than cooking brunch.
Ham and Cheese Quiche with Crème Fraîche and Chives
For the dough:
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
- 1/4 tsp. fine sea salt
- 7 Tbs. (3 1/2 oz./105 g) cold unsalted butter
- 1/4 cup (2 fl. oz./60 ml) ice water, or as needed
For the filling:
- 1 cup (8 oz./250 g) crème fraîche
- 2 eggs
- 1 Tbs. minced fresh chives
- 2 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 6 oz. (185 g) smoked ham, cubed
- 3/4 cup (3 oz./90 g) shredded Gruyère cheese
1. To make the dough, in a large bowl, whisk together the flour and salt. Cut the butter into cubes and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs about the size of peas.
2. Drizzle the ice water over the flour mixture and toss with a fork until the mixture forms moist clumps. If the dough seems too crumbly, add a little more ice water.
3. Form the dough into a disk (some flakes of butter should be visible), wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Or, overwrap with aluminum foil and freeze for up to 1 month, then thaw in the refrigerator before using.
4. Place the dough on a lightly floured work surface and dust the top with flour. (If the dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out.) Roll out into a round about 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) tart pan with a removable bottom, gently fitting the dough into the bottom and sides of the pan. Using scissors or a small knife, trim the dough, leaving a 1/2-inch (12-mm) overhang. Fold the overhanging dough over and into the pan, pressing it firmly against the sides of the pan; the dough should be doubly thick at the sides and rise about 1/8 inch (3 mm) above the sides of the pan rim. Pierce the dough all over with a fork. Line the dough with aluminum foil and freeze for 15 to 30 minutes.
5. Position a rack in the lower third of the oven and preheat to 375°F (190°C). Place the dough-lined pan on a baking sheet and fill the foil with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 20 minutes.
6. Meanwhile, make the filling. In a bowl, whisk together the crème fraîche, eggs, chives, mustard, 1/2 tsp. salt and 1/4 tsp. pepper until combined.
7. Remove the baking sheet with the tart pan from the oven. Remove the foil and weights. Scatter the ham and cheese evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return the sheet to the oven and reduce the oven temperature to 350°F (180°C). Bake until the filling is puffed and golden brown, about 35 minutes. Let cool slightly, then serve.
Recipe adapted from Williams Sonoma Breakfast Comforts, by Rick Rodgers