Quiche Lorraine with Smoked Ham

Recipe Courtesy of Chef Patrice Rames, Bistro St. Tropez

Ingredients:

  • 6 large eggs
  • 3 cups whole milk
  • 1 tbsp. salt
  • Black pepper (a couple twists of mill)
  • 1 tbsp. fresh ground nutmeg
  • 1 tsp. cayenne
  • 8 oz. of diced smoked ham
  • 1 ½ cup grated gruyere or Swiss cheese
  • 4 oz. cooked leeks/caramelized onions
  • 1 sprig fresh thyme
  • 3 sprigs fresh parsley

    Directions:
  1. Take your pastry (recipe below) out of refrigerator and let it come to room temperature.
  2. Butter your mold with a brush or use a high quality spray.
  3. Then roll the pastry into the mold and with a fork prick to bottom a few times.
  4. Place molds in the refrigerator to chill for 15 minutes. Preheat oven to 350 degrees.
  5. In large bowl whisk together eggs, milk and herbs and spices.
  6. Reserve.
  7. Prebake pastry for 10 minutes in oven.
  8. Remove, then add gruyere, smoked ham and leeks/onions to bottom of crust and fill with the egg mixture.
  9. Continue baking for another 15 minutes or so at 350 degrees until eggs set and crust is golden brown.


Pate Brisée (Pastry Dough)
Ingredients:

  • 500 grams or 1 lb. 2oz. of all-purpose flour (preferably unbleached) plus extra for rolling
  • 250 grams or 8
  • .7 oz of unsalted butter
  • 100 grams or 3.5 oz of ice cold water
  • 2 egg yolks
  • 20 grams or .5 oz salt

Directions:

  1. In large mixing bowl sift the flour and salt.
  2. Form a well in middle.
  3. Cut your chilled butter into small cubes and place in the well.
  4. With fingertips, incorporate butter with the flour.
  5. Until butter resembles small crumbs.
  6. Push flour back to side of bowl.
  7. Add your water in 1 tbsp. stages to the flour incorporating fully.
  8. Do not over mix/knead.
  9. Form 2 boules (balls) and place each in film wrap and let rest in the refrigerator for at least 30 minutes.
  10. Remove from fridge and let dough warm a bit before rolling it out.

Chef’s Tip
Make sure you pierce all sides of the crust in the mold to prevent crust from bubbling.

 

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