Quiche Lorraine

Ingredients

• 200 g Flour
• 100 g Butter or Margarine
• 5 tbsp Water
• 200 g Ham
• 4 Eggs
• 1/4 Cream
• 125 g Grated Emmental Cheese
• Butter
• Flour

Method

Make the pie-crust first. Rub the cold butter into the flour until the mixture resembles coarse breadcrumbs — this maintains discrete fat pockets that steam during baking, creating the flaky structure. Add water a tablespoon at a time, mixing by hand until the dough just comes together; overworking develops gluten and toughens the crust. Wrap and chill for two hours at 4°C minimum. Cold dough resists shrinkage when blind-baked and is easier to handle.

Roll the dough to 4 mm on a floured surface and line a 26 cm tin, letting it settle naturally into the corners. Prick the entire surface with a fork — this prevents the base puffing into air pockets that would crack when you pour the custard. Bake blind at 200°C for 10 minutes until set but still pale. You're not cooking it through; the subsequent bake finishes the job.

While the crust sets, scatter the ham (sliced, not diced — the pieces should be distinct) evenly over the base. Separate the eggs, then whisk the yolks with the cream until pale and homogeneous. Fold in the grated Emmental. In a separate bowl, whisk the egg whites to soft peaks — they should form peaks that barely hold their shape. folding|Fold the whites into the yolk mixture in two additions, turning gently until just combined. Overfolding deflates the whites and loses the lift that makes the quiche light rather than dense.

Pour the custard over the ham carefully so it doesn't disturb the base. Bake on the middle shelf for 25–30 minutes until the top is burnished and set at the edges but still faintly wobbly at the centre — residual heat will firm it further as it cools. The centre should never appear dry. Allow 5 minutes' rest before serving warm. The custard continues to set gently, and the crust crisps slightly as it cools.