Buy all ingredients right below the recipe
Ingredients
- 160 g onions
- 250 g ham (cut into strips)
- 540 ml whipping cream (33%)
- 120 g Gruyère (grated)
- 2 eggs + 6 egg yolks
- 1 tbsp vegetable oil
- ½ tsp nutmeg (freshly grated)
- 1 tsp black pepper (freshly ground)
- 5 g salt
- 280 g wheat flour (plain)
- 150 g cold butter (in pieces)
- 200 g dry beans (for blind baking)
- Cling film
- Baking paper
Method
- 1For the dough, quickly knead flour, butter, egg yolks, and 3 tablespoons of water in a bowl to form a smooth dough. Shape the dough into a ball, wrap tightly in cling film, and let it rest in the refrigerator for 2 hours.
- 2Peel the onions and cut them into fine strips along with the ham.
- 3Heat some oil in a pan over medium heat and fry the ham until golden brown. Remove with a slotted spoon and drain on kitchen paper, then let cool.
- 4Roast the onion strips in the remaining fat in the pan until golden yellow. Remove from the pan and let cool.
- 5In a bowl, lightly whisk eggs, egg yolks, and whipping cream with a whisk. Add the roasted onions, ham, grated Gruyère, as well as salt, pepper, and nutmeg, and mix everything well.
- 6Preheat the oven to 200 °C top/bottom heat. Grease a quiche dish (Ø 30 cm) with a little butter.
- 7Roll out the rested dough into a circle on a floured surface and place it into the prepared dish. Trim off the excess edge cleanly with a knife.
- 8Cover the dough base with a circle of baking paper, weigh it down with dry beans, and blind bake in the preheated oven for about 12 minutes until golden yellow. Let the base cool briefly and remove the beans (these can be reused next time).
- 9Reduce the oven temperature to 170 °C.
- 10Pour the prepared filling into the pre-baked base, spread evenly, and bake in the oven for about 25 minutes until the mixture is set and lightly browned.
