Deep Dish Quiche Ham and Gruyere
This Ham and Gruyere Deep Dish Quiche is everything it promises. Fresh herbs, salty ham and the slightly nutty taste of gruyere cheese, you can’t get enough of.
Who doesn’t love a good quiche?
One of my absolute favorite quiche recipes is this Ham and Gruyere Deep Dish Quiche—and let me tell you, it’s amazing! With fresh herbs, salty ham, and that slightly nutty Gruyere cheese, the depth of flavors is incredible. I made a lot of mistakes when I first started whipping up quiches, but now I’ve got it down to a science. I’m here to share what I learned so you can avoid those hiccups!
Here’s why I love this dish!
- I always make multiple quiches and freeze them for easy meals.
- Throw in what you like in your quiche. This recipe is super versatile.
- Its like a fancy omelet in a crust. Who wouldn’t love that.
How to make deep dish quiche
Step 1: The Quiche Crust
You want to use cold butter for the crust. That creates pockets of butter in between the dough layers. When the crust bakes, the butter steams and creates air pockets which give you nice flaky layers.
- Mix it all up in the food processor, then form discs with the dough and place the dough in the fridge so the butter has time to harden back up. This can be done in a few hours or up to 24 hours.
- Let the disc sit at room temperature for 5 minutes to soften a bit before rolling it out to a uniform thickness. You can see the thickness I like below.
- Line the springform pan with the dough and then line the dough with plastic wrap. Place it in the freezer to get the butter hard again.
- Pull it out, remove the plastic wrap and line it with aluminum foil. Fill the center with your favorite temporary filler. See below for my notes on each type I have tried.
- Place it in a preheated oven and pre-bake it for 1 hour
Don’t Let Your Crust Bubble Up
To prevent bubbling and bulging while prebaking the crust, follow these tips.
- First, make sure the bottom doesn’t bubble up. If it does, it might create holes or tears, and your custard will spill out, making a big mess (I learned that the hard way).
- Second, ensure that the sides stay upright and don’t fall towards the center. If they do, resist the urge to prop them back up, or they might crack, causing more custard to flow out as you pour it in.
To prevent these issues, you’ll need a temporary filler for your crust. Line the crust with aluminum foil to prevent burning, and then add something heavy to hold the crust in place. I’ve tried pie weights, rice, and beans. Here’s my take on each option:
- Pie Weights: They work great but require a lot to fill a deep-dish quiche crust, which isn’t always economical for the home baker. However, they do the job well.
- Rice: This works fine but might burn and smoke a little, so don’t use it again after it’s served as a pie weight.
- Dried Beans: This is my preferred option! I used a large bag of beans from storage and saved them in Ziploc bags labeled as pie weights for future use. Just make sure to let them dry completely after use to avoid mold. And definitely don’t eat them afterward!
Step 2: The Custard
Now, let’s talk about the custard—this is where all the flavor shines! The custard combines eggs and cream. Once you have your base, you can add any flavoring ingredients you like. In this recipe, I used ham and Gruyere cheese, along with a medley of fresh herbs. Feel free to toss in veggies like broccoli, kale, or spinach to boost the nutrition factor.
Step 3: Bake
You are gonna bake the quiche for around 70 minutes and then let it cool for 30 more minutes.
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Ham and Gruyere Deep Dish Quiche
Equipment
- Springform Pan
Ingredients
- 2¾ cup all-purpose flour
- 1 teaspoon fine sea salt
- 11 tbsp ice water
- 1 cup unsalted butter, cubed
- extra flour (for rolling the dough)
- 8 oz ham (diced small)
- 6 Large eggs
- 3 cup Heavy Whipping Cream
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1½ cup chopped parsley
- 2 cup gruyere cheese (grated )
- 1 bunch scallions (finely sliced)
Instructions
Make Crust:
- Add flour and 3/4 cup butter to a standmixer and pulse 10-15 times. Add remaining 1/4 cup butter and pulse 2-3 times.
- Add 4 tbsp ice water to standmixer and pulse 3 times. Continue adding ice water 2 tbsp at a time and pulsing 3 times until dough starts to come together. It should not be too floury and when pressed, should stick and stay together.
- Transfer dough to a lightly floured surface and knead a few times until dough comes together. Form into a disk and wrap in plastic wrap. Refrigerate dough for 1-2 hours or up to 24 hours.
- When ready to make quiche, set dough out for 5 minutes or until you can easily roll. Don’t let it get too warm though. Roll dough out until it is about 1/4 inch thick. See notes about thickness. You want to make sure to keep flour under it so that it doesn’t stick so peel it up every once in a while and add more flour if you need to.
- Place dough in a springform pan and cover with plastic wrap. Place dough in the freezer for 30 minutes. Meanwhile, preheat oven to 375.
- Remove from freezer, remove plastic wrap and line dough with aluminum foil. Fill with 6 cups of dough beads or dry beans so the dough doesn’t fall in on the sides when you parbake it. Set pan on baking sheet and bake for 1 hour. Let crust rest for 5 minutes, then remove the beans and aluminum foil.
Make Quiche:
- As crust bakes, make the custard filling. Heat 1 tbsp of butter in large skillet. Add onions and cook until translucent, about 4 minutes. Add spinach and cook a few minutes until it is whilted.
- In a large bowl whisk eggs, cream, parsley, salt and pepper together.
- Spread 1 cup of shredded gruyere cheese in the bottom of the crust. Add the ham, spinach, onion mixture in an even layer on top of that. Pour custard filling on last, being sure not to overfill the crust (it will expand). Leave 1/8 inch headspace. Sprinkle with remaining shredded gruyere.
- Reduce the oven temperature to 350°F. Transfer the baking sheet to the oven and bake for 45 minutes. Check to see if the cheese on top has browned, and if so, cover loosely with foil. Continue baking for 25 to 30 additional minutes, or until the edges are set and the center is still a little wobbly. Total baking time is 70 to 75 minutes. The quiche is done when a knife inserted into the center of the quiche comes out clean.
- Transfer to a wire rack and cool for 4 hours before slicing.