Ham and Gruyere Quiche

The secret to this easy quiche is in the richness of the cheese, and Julia’s world-famous pie dough. When you put those two things together, and then add in some salty goodness from the ham – well, then you’ve got something that is worth a second helping!



Ready In:

60 Minutes

Good For:

When You Want Elegant Comfort Food

About this Recipe

There is something magical about quiche. It is light and filling. It is good cold or warm. It is decadent and maybe not all at the same time. This dish is the epitome of all of that contradiction. The crust of this quiche is all butter, so it is flaky and decadent. The gruyere is rich and creamy, but the egg mixture is fluffy and light. So, we can’t figure out how to describe all of the conundrums, we just know it’s delicious.



  • 1 ¼ c flour
  • 1 stick of unsalted butter, cut into cubes
  • ½ tsp salt
  • 3-4 tbsps cold water
  • 5 eggs
  • 1 c heavy cream
  • 1 c gruyere, grated
  • 1 ½ c ham steak, cubed (or sliced ham, torn up)
  • 1 scallion, chopped
  • Salt and pepper

First, make the crust.  It’s ok, this is much easier than you think.  Just keep these general rules in mind – cold and quick.  Place flour and salt in a mixing bowl and add cubed butter.  Toss the butter around to separate and coat the cubes.  Now, either with your fingers (my preferred method), or with a pastry cutter, incorporate the butter into the flour until you have the texture of coarse crumbs (think panko rather than bread) with some larger pieces.  Next,  add in water a tablespoon at a time until it all starts to come together and there are no powdery bits.  Now collect it together and press into a disc shape.  Lightly flour a surface (counter, table, board) and your rolling pin and roll the crust into a roughly 12 inch circle.  Place into your pie tin, crimp the edges and place into the refrigerator while you mix the filling.

Preheat the oven to 375 degrees. Mix together the eggs and cream.  Add in the ham, scallion and cheese and toss in a small sprinkle of salt and pepper to your liking, about  ¼ – ½ tsp depending, or 3-5 cranks from a grinder.

Bake for about 40 mins or until browning on top and only very slightly jiggly in the center.

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