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Quiche Lorraine with Parisian Ham and Comte

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Course Mains
Servings 6

Ingredients
  

  • 1 disk Classic Pastry Dough (see below) or store-bought pie dough
  • 6 large eggs, beaten
  • 2 cups half-and-half
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Parisian ham *we used leftover Honeybaked
  • 1 1/2 cups Comte or Gruyere cheese, shredded
Classic Pastry Dough
  • 4 1/3 cups all-purpose or gluten free flour *we prefer Cup-4-Cup for GF
  • 1 tablespoon plus 1 teaspoon fine sea salt
  • 2 sticks plus 6 tablesppons cold unsalted butter, cubed
  • 2 large eggs, beaten
  • 1 1/4 cups ice-cold water

Instructions
 

  • Roll out the dough and fit into a 9 1/2-inch round plain or scalloped tart panas directed in recipe below. Freeze for at least 15 minutes.
  • Set a rack in the center of the oven and preheat to 350 degrees F. Line a saheet pan with parchment paper.
  • In a medium bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until fully combined.
  • Remove the tart shell from the freezer and set the pan on the prepared sheet pan. Scatter the ham and cheese across the bottom of the pastry shell. Slowly pour the egg mixture over the top.
  • Carefully transfer the sheet pan to the oven and bake until browned around the edges and set in the center, about 1 hour and 5 minutes. To test, give the sheet pan a gentle shake-the quiche shouldn't wobble at all.
  • Let cool for 30 minutes, then remove from the pan, slice, and serve.
  • TIP: Store the quiche wrapped in plastic and refrigerated for up to 3 days. Reheat in a 400-degree F oven for 7-10 minutes.

For Classic Pastry Dough

  • In a stand mixer fitted with a paddle attachment, stir together the flour and the salt. With the mixer running on low, gradually add the butter, then con tinue mixing until most of the butter is in pea-sized pieces, about 5 minutes. Add the eggs and mix until incorporated. With the mixer still on low, drizzle in the ice-cold water and continue mixing until a very smooth dough forms, about 30 seconds.
  • turn out the dough onto a slightly floured surface and shape it into a ball. It should be very soft, but not sticky. Divide the dough into 3 equal portions. Shape each ball into a tight disk 1/2-inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
  • On a lightly floured surface, use a rolling pin to roll 1 disk of dough into a 12-inch round. Carefully roll the dough around the rolling pin, brushing off any excess flour. Unroll the dough over a 9 1/2-inch round or scalloped tart pan.
  • Gently tuck the dough into the edges of the pan, using a floured finger to press the dough into each curve and letting excess dough fall over the edge. Roll the rolling pin across the top of the tart pan to cut the dough around the edges, then gently pull the excess dough away to leave a clean edge. Freeze for at least 15 minutes.
  • TIP: Store the pastry dough tightly wrapped in plastic wrap and refrigerated for up to 1 week or frozen for up to 1 month.