The first time I made this quiche, it was one of those lazy Sunday mornings when time seemed to stretch like honey from a spoon. My grandmother’s cast iron skillet sat waiting on the counter, still warm from the morning’s cornbread, and I found myself with a handful of farm-fresh eggs that seemed to glow like captured sunlight. There’s something about the ritual of whisking eggs that centers me—the gentle rhythm, the way the yolks and whites dance together into golden silk. As I layered paper-thin ham and watched cheese melt into creamy rivers, I realized I wasn’t just making breakfast; I was creating a moment. The hollandaise sauce, which I’d always feared would break, came together like a small miracle in the double boiler, transforming simple ingredients into liquid velvet. When that first forkful hit my tongue—the buttery pastry, the silky custard, the bright pop of hollandaise—I knew this wasn’t just another quiche recipe. It was Sunday morning perfection, captured in a dish that turns any meal into a celebration of simple pleasures done extraordinarily well.
Table of Contents
What Makes This Special
This isn’t your average quiche. The secret lies in the layering of flavors and textures: a flaky, butter-rich pastry cradling silky custard studded with smoky ham and sharp cheese. The crowning glory is a pour-over hollandaise that transforms each bite into something restaurant-worthy. It’s elegant enough for brunch guests yet comforting enough for a quiet family morning.
Ingredients
For the Pastry:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Filling:
- 6 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¾ cup diced ham (about 4 oz)
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- 2 green onions, finely chopped
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Pinch of nutmeg
For the Hollandaise:
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- 6 tablespoons unsalted butter
- Salt to taste
- Cayenne pepper to taste
Instructions
Creating the pastry foundation is where patience becomes your greatest ingredient. In a large bowl, I whisk together flour and salt, then cut in those precious cubes of cold butter using a pastry cutter or two knives. The goal isn’t perfection—you want those butter pieces to remain visible, about the size of small peas. These little pockets of fat will create the flaky layers that make pastry sing. When you drizzle in the ice water, one tablespoon at a time, the dough should just barely come together. I’ve learned that overworking pastry is the enemy of tenderness, so I handle it like I’m greeting a shy cat—gently, with respect.
Wrap your dough in plastic and let it rest in the refrigerator for at least thirty minutes. This rest period allows the gluten to relax and the butter to firm up again, creating the perfect conditions for rolling. When you roll it out on a floured surface, work from the center outward, turning the dough a quarter turn every few rolls. You’ll know it’s ready when it’s about an eighth of an inch thick and large enough to drape over your nine-inch tart pan with room to spare.
Pressing the dough into the pan is almost meditative—smooth it against the bottom and sides, then trim the excess, leaving about half an inch overhang to crimp into a decorative edge. Prick the bottom all over with a fork to prevent puffing, then line with parchment paper and fill with pie weights or dried beans. This blind-baking step at 375°F for about fifteen minutes ensures your bottom won’t be soggy later. Remove the weights and parchment, then bake another five minutes until the bottom looks set and lightly golden.
While the pastry cools, I prepare the custard base with the reverence it deserves. In a large bowl, I whisk those six beautiful eggs until they’re completely smooth—no streaks of white should remain. The cream and milk get whisked in gradually, creating a mixture that’s rich but not overwhelming. This is where the magic happens: as you whisk, you’re incorporating air and creating the silky texture that makes quiche custard so luxurious. Season with salt, white pepper, and just a whisper of nutmeg. That nutmeg is crucial—it adds warmth without announcing itself, like the perfect background musician.
Layering the filling requires a gentle touch and an understanding of how ingredients behave in the oven. First, I scatter the diced ham across the pastry bottom—not in perfect rows, but in a natural, random pattern that ensures every bite will have some. The Gruyère comes next, and I love watching how it nestles into the spaces between the ham pieces. Gruyère melts beautifully without becoming greasy, and its nutty flavor complements both the ham and eggs perfectly. A sprinkle of Parmesan adds sharp complexity, while those finely chopped green onions provide tiny bursts of freshness that cut through the richness.
Pour the custard mixture slowly over the filling, watching as it settles into every crevice. The liquid should come to about three-quarters of the way up the pastry sides—any higher and you risk spillage in the oven. Lower the oven temperature to 350°F and slide your creation onto the center rack. The baking time is crucial here: about thirty to thirty-five minutes, until the center is just barely set with the slightest wobble when you gently shake the pan. The surface should be golden and puffed, with no wet custard visible when you insert a knife near the center.
While the quiche bakes and fills your kitchen with the most incredible aroma, prepare the hollandaise that will elevate this from delicious to extraordinary. In the top of a double boiler over barely simmering water, whisk egg yolks with lemon juice until they begin to thicken slightly. The key to successful hollandaise is gentle, consistent heat and constant whisking. Add the butter piece by piece, whisking continuously as each piece melts and incorporates. The sauce should gradually thicken to coat the back of a spoon, becoming pale yellow and glossy. Season with salt and a pinch of cayenne—just enough heat to wake up your palate without overwhelming the delicate egg flavor.
Let the quiche rest for ten minutes after removing from the oven. This resting period allows the custard to finish setting and makes slicing much cleaner. When you cut into it, the knife should slide through easily, revealing layers of golden custard studded with ham and melted cheese. Serve warm wedges drizzled with that magnificent hollandaise, and watch as simple ingredients transformed through careful technique create something truly special.
Chef’s Notes
This quiche is remarkably forgiving and even better the next day. Store covered in the refrigerator for up to three days and reheat gently in a 300°F oven. The hollandaise is best made fresh, but you can prepare the components ahead—just reheat gently in the double boiler, whisking constantly. For variations, try substituting the ham with crispy bacon, smoked salmon, or sautéed mushrooms. The key is maintaining the balance between protein, cheese, and that silky custard base.
Serves: 6-8
Total Time: 2 hours (including resting time)