Ham and Gruyère Quiche

Ingredients

• 1 pie crust
• 6 large eggs
• 1/2 cup heavy cream (120 ml)
• 1/2 cup whole milk (120 ml)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup Gruyère cheese, shredded and divided (100 g)
• 1 cup ham, diced and divided (180 g)
• 2 green onions, thinly sliced

Method

1. Let the pie crust soften at room temperature until it is ready to roll.
2. On a lightly floured surface, roll the dough into a 13-inch circle about 1/8 inch thick.
3. Press the dough into a 9-inch pie plate, leaving a 1-inch overhang. Tuck the overhang underneath and crimp the edge.
4. Freeze the prepared crust for 20 minutes.
5. Meanwhile, preheat the oven to 425°F (220°C).
6. Line the chilled crust with parchment paper and fill it with pie weights or dried beans.
7. Bake for 10 to 12 minutes, until the edges look dry.
8. Remove the parchment and weights. Prick the base 10 to 12 times with a fork.
9. Bake for another 6 to 8 minutes, until the crust looks dry and lightly golden.
10. Let the crust cool slightly and reduce the oven temperature to 350°F (175°C).
11. Whisk the eggs, heavy cream, milk, salt and black pepper together.
12. Stir in 3/4 cup of the ham, 3/4 cup of the Gruyère and the sliced green onions.
13. Pour the filling into the prepared crust and place the pie plate on a rimmed baking sheet.
14. Bake for 30 minutes.
15. Sprinkle with the remaining ham and Gruyère.
16. Bake for another 20 to 25 minutes, until the filling is puffed and completely set.
17. Cool for 30 minutes before slicing and serving.