Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
Yield: 1 quiche
Submitted by Steve
DESCRIPTION
This is a slightly modified from a recipe given to me by Romain, who was visiting me from France. Romain was a student intern at the St. Paul French Immersion elementary school in Minnesota in 2004. The original is one of his favorite family recipes. For the original, use Gruyere cheese, fewer eggs, and an eyeballed amount of water! Enjoy!
Crust:
- 1 cup flour
- 1/4 cup olive oil
- 1/4 cup water
- 1/8 teaspoon salt
Filling:
- 4 eggs, beaten
- 2 tablespoons fresh cream
- 1 cup milk
- 1 cup shredded Gruyere cheese (Monterrey jack works too)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces diced/grated ham (optional)
DIRECTIONS
Mix the crust ingredients. Roll out and put in a pie pan.
Mix filling ingredients (except ham) and pour into crust. Add ham. Bake 50 minutes at 375 degrees F.
Both the cheese and ham may be salty, so use less salt if you prefer. Be sure to use the full amount of salt if you omit the ham.
TIP: Make 2 to 4 quiche at once because they will be eaten quickly. They are also great the next day.