Quiche Jambon Fromage
- 1 round puff pastry or pate brisée pie crust
- 3 ounces Comté cheese (about 1/2 cup cubed)
- 6 ounces ham (about 1 cup cubed)
- 4 eggs
- 1 - 1/2 cups crème fraîche, heavy cream, half and half, or whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- dash or two of nutmeg
- Roll out the puff pastry and press it into a 10 inch tart or quiche pan. Prick the tart shell in several dozen places with the tines of a fork. Place in the freezer for at least 30 minutes (this helps prevent slippage).
- Preheat oven to 400°F (200°C). Remove crust from freezer and immediately place in preheated oven. Bake for 12 minutes then remove from oven and cool before adding the other ingredients. Turn the oven down to 375°F (190°C).
- While the quiche shell is baking, dice the ham into 1/4 inch cubes. If you are using sliced ham, slice it in 1/4 by 2 inch strips. Slice the cheese into small (1/4 inch) cubes.
- Distribute the cheese and ham evenly on the cooled quiche crust.
- Using a whisk, beat together the eggs, crème fraîche (or heavy cream or half and half or whole milk), and seasonings. Whisk just until mixed.
- Pour the egg mixture over the ham and cheese and place the quiche in 375°F oven. Bake for 35 minutes or just until the eggs are set (the quiche will continue to cook some after you remove it from the oven, so be sure not to over cook it). The quiche will puff up and turn a nice golden brown on top.
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