The ham and cheese quiche is a savory pie, ideal to serve as an appetizer on special occasions, or as a single dish for an everyday dinner. This savory tart is very simple and tasty.

To prepare it, you will need shortcrust pastry, I made it at home because it’s very easy and certainly more genuine. Alternatively, you can also use ready-made pastry, easily available in supermarkets. To prepare this savory tart, in my version, I used cooking cream, eggs, and a filling of cured ham and fontina cheese. You can, of course, replace the fontina with Gruyere.

Moreover, it is also possible to substitute the ham with bacon, as in the original recipe, or alternatively with speck. Surely you can make it and customize it according to your tastes. An appetizer that will surely win everyone over, and now, let’s take a trip to France. Read the recipe, because the ham and cheese quiche will be ready in a click!

If you are interested in other appetizer recipes, also read:

Difficulty: Very easy
Cost: Very cheap
Rest time: 40 Minutes
Preparation time: 20 Minutes
Portions: 6 people
Cooking methods: Oven
Cuisine: French
Seasonality: Easter, All seasons

456.74 Kcal

calories per serving

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Energy 456.74 (Kcal)
Carbohydrates 25.58 (g) of which sugars 2.14 (g)
Proteins 18.19 (g)
Fat 31.70 (g) of which saturated 14.95 (g)of which unsaturated 9.36 (g)
Fibers 0.81 (g)
Sodium 1,674.12 (mg)

Indicative values for a portion of 155 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.5 cups all-purpose flour
0.45 cups butter
0.3 cups water (very cold)
salt (to taste)
0.85 cups heavy cream
2 eggs
0.4 cups grated Parmesan cheese
3.5 oz fontina cheese
3.5 oz ham
salt (to taste)
pepper (to taste)
1 egg yolk (for brushing the edges)

Tools

Blender
Plastic Wrap
Tart Pan 9.5 inch
Bowl
Rolling Pin

Steps

First, prepare the shortcrust pastry.
For this preparation, it is necessary to use cold butter from the fridge and very cold water. So I recommend putting the necessary amount of water in the refrigerator before proceeding with the recipe preparation. Then put the flour, cold butter cut into pieces, and salt into the blender glass. Start blending until you get crumbs.
Now add the cold water from the fridge and continue blending for one or two minutes, until a more compact dough is obtained. Then transfer it to a work surface and start working it with your hands just for a moment, until you get a smooth and homogeneous ball.
Then wrap the shortcrust pastry dough in plastic wrap and place it in the fridge to rest for at least 40 minutes.
After the resting time, take the shortcrust pastry and roll it out to a thickness of half a centimeter with the help of a rolling pin. Then line the tart pan with parchment paper and lay out the pastry, making sure to adjust the edges well. Remove the excess dough and prick the bottom with the tines of a fork.
Put the cream with the eggs, grated cheese, salt, and pepper in a bowl. Mix the ingredients very well with a spoon or fork. Then distribute the chopped ham and diced fontina cheese on the bottom of the shortcrust pastry. Then pour the cream of cream and eggs, spreading it evenly. Then brush the edges with the beaten egg yolk.
Bake the savory pie in a preheated static oven at 350°F for 50 minutes and until it becomes golden on the surface. After the cooking time, take the savory tart out of the oven and let it rest for a couple of minutes before slicing and serving it.