Perfect Ham and Gruyere Quiche (That Never Fails!)

Quick Stats:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Serves: 4 people

Key Takeaways:

• Make the flakiest crust with cold butter and ice water
• Choose thick-cut ham for the best texture and flavor
• Get that silky texture by baking at the right temperature
• Save time with our make-ahead tips

Your search for the best ham and gruyere quiche ends here! This recipe creates a rich, creamy quiche filled with smoky ham and nutty gruyere cheese. Perfect for brunch or dinner, this recipe works every time.

What You’ll Need

Kitchen Tools

• 9-inch pie pan
• Rolling pin
• Mixing bowls (2 large, 1 medium)
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Food processor (optional)

Ingredients

For the Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• 8 tablespoons cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 4 large eggs
• 1½ cups heavy cream
• 1 cup thick-cut ham, diced
• 1½ cups gruyere cheese, grated
• ¼ cup fresh chives, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

Step-by-Step Instructions

Preparing the Crust (30 minutes)

1. Prepare your workspace:
   • Clean your counter thoroughly
   • Get out all ingredients
   • Make sure butter is very cold
   • Fill a small bowl with ice water
2. Mix dry ingredients:
   • Place 1¼ cups flour in a large bowl
   • Add ½ teaspoon salt
   • Whisk together with a fork until well mixed
3. Add the butter:
   • Cut cold butter into ½-inch cubes
   • Add butter cubes to flour mixture
   • Using your fingertips or a pastry cutter, pinch butter into flour
   • Stop when mixture looks like coarse breadcrumbs with some pea-sized butter pieces
   • TIP: If your hands are warm, run them under cold water first
4. Form the dough:
   • Add ice water one tablespoon at a time
   • Mix gently with a fork after each addition
   • Stop when dough just holds together when pinched (usually 3-4 tablespoons)
   • WARNING: Don’t add too much water or your crust will be tough
5. Shape and chill:
   • Turn dough onto clean counter
   • Gently press into a disk about 1-inch thick
   • Wrap tightly in plastic wrap
   • Refrigerate for 30 minutes (no less!)
   • TIP: Dough can be made up to 2 days ahead

Rolling and Blind Baking (25 minutes)

1. Prepare for baking:
   • Place oven rack in middle position
   • Preheat oven to 375°F
   • Get out your 9-inch pie pan
   • Lightly dust counter with flour
2. Roll the dough:
   • Remove dough from fridge
   • Dust rolling pin with flour
   • Start from center, roll outward in all directions
   • Rotate dough quarter-turn after each roll
   • Continue until you have a 12-inch circle
   • TIP: If dough sticks, add more flour underneath
3. Transfer to pan:
   • Gently roll dough around rolling pin
   • Lift and center over pie pan
   • Unroll carefully
   • Press dough into corners without stretching
   • TIP: Don’t panic if it tears – just patch with extra dough
4. Shape the edges:
   • Trim dough to 1-inch overhang
   • Fold excess under itself
   • Crimp edges using thumb and forefinger
   • TIP: Edges should be higher than pan rim
5. Blind bake preparation:
   • Cut parchment paper into 14-inch circle
   • Place parchment in crust
   • Fill with pie weights or dried beans
   • Make sure weights reach up the sides
6. Blind baking:
   • Bake for 15 minutes
   • Carefully remove parchment and weights
   • Return to oven for 5 minutes
   • Look for light golden color
   • Let cool while preparing filling

Making the Filling (15 minutes)

1. Prepare ingredients:
   • Crack eggs into medium bowl
   • Measure cream
   • Dice ham into ¼-inch cubes
   • Grate cheese if not pre-grated
   • Chop chives finely
2. Mix wet ingredients:
   • Whisk eggs until well beaten
   • Add cream gradually while whisking
   • Add salt and pepper
   • Whisk until completely combined
   • TIP: Strain mixture through fine mesh strainer for silkiest texture
3. Assemble the quiche:
   • Sprinkle half the cheese in bottom of crust
   • Add all the ham evenly
   • Add remaining cheese
   • Slowly pour egg mixture over top
   • TIP: Pour over back of spoon to prevent filling from breaking through cheese layer

Final Baking (40-45 minutes)

1. Prepare for baking:
   • Reduce oven to 350°F
   • Make sure rack is in middle position
   • Place quiche on baking sheet for easier handling
2. Baking process:
   • Place in oven carefully
   • Set timer for 35 minutes
   • Check at 35 minutes – center should be slightly jiggly
   • If needed, bake 5 more minutes
   • TIP: If edges brown too quickly, cover with foil
3. Testing doneness:
   • Insert knife 1 inch from center
   • Should come out clean
   • Center should still wobble slightly
   • Remember quiche will continue cooking as it cools
4. Cooling process:
   • Remove from oven carefully
   • Place on wire rack
   • Let cool 15-20 minutes minimum
   • Cut into wedges
   • TIP: First slice might be messy – that’s the chef’s piece!

Troubleshooting

• Soggy Bottom? Blind bake longer
• Cracked Filling? Lower oven temperature
• Burnt Edges? Use a pie shield
• Runny Center? Bake until barely jiggly

Variations & Substitutions

• Replace gruyere with Swiss cheese
• Swap ham for bacon
• Add sautéed mushrooms
• Use fresh herbs of choice

Storage & Reheating

• Store in fridge up to 3 days
• Freeze up to 2 months
• Reheat at 325°F for 15 minutes
• Serve warm or room temperature

Safety Notes

• Keep eggs refrigerated until use
• Check internal temperature reaches 165°F
• Don’t leave out longer than 2 hours
• Use fresh, high-quality ingredients