There are few things more favorable than a well-made quiche. A flaky yet buttery crust is required and the filling must be tasty with a bold taste of a great cheese.
Personally, I prefer a Quiche Lorraine with bacon and Swiss cheese, but I have found that many chefs avoid taking the plunge by using half-hearted cheeses that are simply not up to the job.
If you plan to make a quiche, please use imported Gruyere cheese or a mixture of Gruyere and Emmental to achieve a bold flavor. Far too often, I have eaten a quiche with American-made “Swiss” cheese or even mozzarella to produce a more creamy texture. Resist the temptation to improvise on perfection. Where possible, only use the strongly-flavored Gruyere.
In the quiche recipe below, I have improvised a bit with ham and broccoli and used equal parts of Gruyere and Emmental. Best served warm which can be achieved by heating a slice in the microwave for about a minute.
Broccoli and Ham Quiche
For the Pie Crust
- 1 1/4 cups all-purpose flour We recommend King Arthur. Approximately 150 grams.
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter cold and cut into cubes
- 2-4 teaspoons ice water as required
For the Filling
- 1 cup Gruyere (imported) or two cups for stronger flavor
- 1 cup Emmental eliminate if using 2 cups of Gruyere
- 2 tablespoons flour
- 4 eggs
- 1 1/2 cup whole milk
- 2 tablespoons green onion
- 1/8 teaspoon thyme
- 1/8 teaspoon rosemary
- 1/2 cup ham good quality, but not too salty
- 1/2 cup broccolli chopped
For the Pastry
- Pulse flour and salt in a food processor
- Add butter to mixture and pulse until the mixture forms into irregular bean-size pieces
- Slowly add ice water, 1 tablespoon at a time and pulse until the dough comes together. It should be moist, but not wet
- On a lightly floured surface, gather the dough into a ball. Flatten into a round disk. Cover tightly in a plastic and refrigerate for a minimum of one hour. The dough can chill for up to 48 hours.
- Remove the chilled dough from the refrigerator. With a rolling pin shape the dough into a circle that will cover the side and the base of a 9″ baking pan. Gently prick the crust in the bottom with a fork, line with parchment paper and fill with pie weights.
- Preheat oven to 375 degrees F.
- Bake crust until it is lightly golden (about 20 minutes). Remove parchment and weights and cook for 5 minutes more. Remove and allow to cool for about 30 minutes before adding filling.
For the Filling
- Chop ham and broccoli into small pieces. Ham should be about 1/4″ cubes.
- Add flour, eggs, whole onion and spices to a bowl and beat until fully blended.
- Add broccoli and ham and stir into mixture and then add the cheese.
- Preheat oven to 350 degrees F.
- Pour the blended mixture into the pie crust (near room temperature).
- Place the pan in the oven and cook for 50 to 60 minutes.
For those who are looking for recipes with cheese, see these favorites: