Ham & Swiss Cheesy Quiche

Apparently, because my version of this traditional French quiche recipe uses maple roasted ham rather than bacon, it cannot be considered a “Quiche Lorraine.” Oh, those darn Frenchmen/women and their strict culinary and viticultural rules. (Actually, I really do LOVE that about France). I like structure and tradition – but I’m also a rule-breaker 😂. Thanks, Dad. 

 

Tell me what to do, and I’ll for sure veer in the opposite direction on the spot!

 

Quiche has a pastry crust and a filling of eggs and milk and/or cream. It can be made with vegetables, meat, and seafood, and some may be made without a crust.

 

The word is first attested in French in 1805, and in 1605 in  Lorrain patois. The first English usage—” quiche Lorraine”—was recorded in 1925. The further etymology is uncertain but it may be related to the German Kuchen meaning “cake” or “tart.”

 

Quiche Lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese and the lardons are replaced by bacon.

To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.

 

So, while I can’t technically label this delightfully savory pie as “Quiche Lorraine,” that’s basically what it is – EXCEPT I’ve added a double layer of crust and Swiss cheese (more cheese = more better), fewer eggs, and lots of savory thyme. Enjoy any time of day, any temperature, and in any mood or disposition! Ham & Swiss Cheesy Quiche.

  

Ham & Swiss Cheesy Quiche 

Crust:
12 Tbs. ice-cold butter, cubed into 1″ pieces
3 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water
6 oz. Swiss cheese, sliced

water, and pulse again until a bit more doughy and still slightly beady.

Mix the flour and salt together in a large bowl. 

 

Add the butter.

Using a pastry cutter or two forks, cut the butter and cheese into the mixture until it resembles coarse meal or pea-sized bits.

Measure 1/2 cup of water in a cup. Add ice. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tbs. at a time, and stir with a rubber spatula or wooden spoon after each added Tbs. Do not add any more water than you need to. 

 

Stop adding water when the dough begins to form large clumps.

 

Drizzle in the vinegar and continue to cut into more beads.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. 

 

Form it into a ball. 

 

Flatten into a 1-inch thick disc using your hands.

Wrap tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with the rolling pin. 

 

Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll into a standard 9″ pie crust size** (which means, slightly larger in order to push the dough up the sides and cover all surfaces).

 

Preheat the oven to 400 degrees. 

 

Meanwhile, prepare the filling.

 

Ham & Swiss Filling:
4 large eggs
1/2 cup heavy cream
sea salt and pepper
1 tsp. fresh thyme leaves
12 oz. roasted ham, finely chopped
8 oz. Swiss cheese, finely chopped

 

In a medium bowl, whisk together the eggs and cream, along with salt and pepper.

 

In a larger bowl, mix together the thyme, ham, and Swiss.

 

Distribute the ham and cheese mixture over the top of the second crust layer.

Pour the egg and cream mixture over the top of that.

 

Bake for 35-40 minutes, until the crust edges are golden brown and the filling is just about set.

 

Remove from the oven and cool for several hours.

 

Sprinkle with fresh thyme leaves before slicing and serving your BEST QUICHE EVER!!!

 

Serve with a side of a basic spinach and tomato salad, dressed with olive oil and lemon juice, along with salt and pepper, if desired.