Simple is often beautiful, and in this case, tasty as well. Quiche Lorraine is simply a savory tart with ham and cheese filling. When the dish is simple, using good quality ingredients is the key. In my version of quiche lorraine, I used parma ham and gruyere cheese. Happy weekend!
Ingredients (serves 6)
{ crust }
- 4 ounces (110 g) butter
- 1 1/4 cups (3 dl) flour
- 1/2 teaspoon salt
- 1 egg yolk
(- 1-3 tablespoon water)
{ filling }
- 1 1/4 cup (3 dl) cream
- 2 large eggs
- 4 ounces (110 g) parma ham
- 6 ounces (170 g) gruyere cheese
- 1 shallot
- salt & pepper
Cut butter into the flour. Add salt and egg yolk and mix. The dough will be crumbly put should hold together when squeezed. Add a small amount of water if needed. Form a disc from the dough, and refrigerate wrapped in plastic wrap for half an hour.
Press the dough into the bottom and sides of a pie dish or tart pan. Bake the crust for 10 minutes at 400 F (200 C).
In a pan, cook the chopped shallot in small amount of oil until softened. Shred the gruyere. Whisk eggs and cream in a bowl. Add the shredded cheese and cooked shallot into the mixture. Season lightly with salt and pepper.
Pour the filling into the crust, and place thin slices of parma ham on top. Bake at 350 F (175 C) for 30 minutes or until the filling is set and the quiche is pale golden brown. Let cool a bit before serving. Enjoy with a mix of your favorite lettuce and fresh herbs.
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