Ham and Cheese Quiche {Quiche con Prosciutto e Formaggio}

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I’m just like the average person that gets a mad craving for something. Maybe I’m not like the average person because most of my mad cravings involves a homemade pie crust. And it’s usually ME that is making the pie crust. So sadly many of my cravings remain just that, a craving.

But sometimes my cravings do get satisfied. Depending on how ambitious I’m feeling and what I have in my fridge. I was craving a quiche and it had to have cream and plenty of gooey cheese. Those were the my only requirements. My dream requirement was having someone else make it for me. But that wasn’t happening. So I took out my food processor and put the most simple crust together that I’ve shared here quite a few times. It’s a winner from my Baking with Julia book. I could eat this crust for lunch and dinner every day and even breakfast. It’s the perfect texture for any savory tart you dream of baking.

The beauty of a quiche is you can fill it with whatever you have on hand and within a short time have a delicious and impressive dinner.

But really…this isn’t just my quiche. It is also YOUR quiche. Make it your own as you would like it. I wish I could bake it for you. You need more cheese in it? Go ahead! It’s your mad craving. I say you should satisfy it. I did. And it was exquisite.
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My mom reminded me I didn’t take a photo of a slice of the quiche. It was burning hot. We were on the way to a basketball ceremony. I knew you all wouldn’t mind. I did take a photo of the filling before it was baked. See…there’s the ham and oodles of cheese…are you hungry yet?
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Ham and Cheese Quiche {Quiche con Prosciutto e Formaggio}

Galette Dough

made in a 9 inch round removable bottom tart pan
serves about 4 people

1 c.  all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream
Filling
3 large eggs
1/2 cup milk
1 cup heavy cream
1-2 cups diced provolone cheese (or whatever soft cheese you prefer)
1 cup diced ham
salt and pepper to taste

Galette Dough


Stir flour and cornmeal together.  Cut in butter with your fingertips until butter is in pea-sized lumps.  Stir ice water and sour cream together in a small bowl, then add to flour mixture.  Mix together with a fork until mixture holds together and form into a ball.  Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Refrigerate for one hour before rolling out.  Roll out on a floured surface till dough is about 1/8″ thick.  Fold into quarters and transfer to baking sheet.  Unfold and fill. You could also make the dough by pulsing in a food processor.


Remove the dough. Squish the ball down flat and wrap it in plastic and chill for at least 2 hours.( You could also work with the dough the next day and it will be fine.)
In a medium sized bowl whisk together the eggs. Whisk in the milk, cream, salt and pepper until the mixture is frothy. Toss the cheese and ham over the bottom of the crust. Pour the egg mixture over the ham and cheese.

Place the quiche on a baking sheet 40-50 minutes or until the tart is golden brown and the filling is set but still jiggles a little in the middle. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.

Happy Wednesday! What is your favorite filling for a quiche?:)

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