Recipes in the world of Flavilo

Smoked cheese and ham quiche sliced and served rustically

Smoked Cheese and Ham Quiche

The origin of quiche leads back to France, to the Lorraine region, where different filled savory pies have been prepared for centuries. The smoked cheese and ham version is a modern, slightly modified version of the classic Quiche Lorraine. The salty, distinctive taste of ham and the intense aroma of smoked cheese make an excellent pair. As the cheese melts and the dough bakes golden brown, heavenly scents fill the kitchen. The secret is to maintain the right proportions and use good quality ingredients – especially when selecting the smoked cheese. This dish is ideal for a filling lunch, as a party appetizer, or even cold, the next day. If you add a little nutmeg to the egg mixture, you can achieve an even more spicy, complex flavor.

Prep Time 20 min
Preparation 40 min
Total 1 hr
2100 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 packet Puff Pastry
⭕ 200 g Smoked Cheese
⭕ 150 g Cooked Ham
⭕ 4 Eggs
⭕ 200 ml Heavy Cream
⭕ 1 Onion
⭕ 1 tbsp Olive Oil
⭕ 0.5 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Prepare a pie dish by lightly greasing it with butter or lining it with parchment paper. Tip: Preheating ensures even baking.

    2

    Roll out the puff pastry and place it in the pie dish, ensuring the edges are covered. Prick the bottom with a fork to prevent it from puffing up during baking.

    3

    Peel and thinly slice the onion. Sauté in olive oil in a skillet over medium heat until translucent, about 5 minutes. Tip: Don't brown it, just soften it.

    4

    Dice the cooked ham into small cubes or strips. Tip: Use high-quality, artisanal ham if possible.

    5

    Grate the smoked cheese. If the cheese is very oily, chill it slightly beforehand to make it easier to grate.

    6

    In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Tip: Don't oversalt, as the smoked cheese and ham are already salty.

    7

    First, sprinkle the sautéed onions into the pastry-lined dish, then evenly distribute the ham and grated smoked cheese.

    8

    Pour the egg and cream mixture over the filling. Gently tap the dish on the counter to ensure the liquid distributes evenly.

    9

    Place in the preheated oven and bake for 35–40 minutes, or until the top is nicely golden brown and the center is set. You can check with a toothpick.

    10

    Let it rest for 10 minutes before slicing. This allows it to set better and slice cleanly. Serve warm or cold.