Cooking-ez.com

Name: Two-cheese quiche
Prep time: 32 min
Cook time: 30 min
Total time: 1 h 2 min
Yield: 1 quiche
Cuisine: french
Ingredients: 250 g Puff or flaky pastry (pâte feuilletée); 40 g Comté cheese; 40 g Cheddar cheese; 200 g ham; 1 tablespoon lard; 150 ml liquid cream; 150 ml milk; 2 eggs; 1 egg yolk; salt; pepper

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

Two-cheese quiche

This extra-tasty quiche is made with diced ham and a combination of two cheeses: Comté and Cheddar.

2,3453.9/5 for 10 ratings

Last modified on: June 2^nd 2019

For 1 quiche, you will need:

1 250 g Puff or flaky pastry (pâte feuilletée)
2 40 g Comté cheese
3 40 g Cheddar cheese
4 200 g ham
5 1 tablespoon lard
6 150 ml liquid cream
7 150 ml milk
8 2 eggs
9 1 egg yolk
10 salt
11 pepper
Total weight: 985 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
24 min.	8 min.	30 min.	1 hour 2 min.

Preservation:

1 or 2 days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Roll out 250 g Puff or flaky pastry (pâte feuilletée) and line a tart tin or mould. If you are using bought, ready-rolled pastry that comes with a sheet of cooking parchment, leave this underneath.

Put to wait in the fridge.

Stage 2 - 5 min.

Grate 40 g Comté cheese and 40 g Cheddar cheese.

Set aside.

Stage 3 - 5 min.

Cut 200 g ham into small dice.

Stage 4 - 8 min.

Melt 1 tablespoon lard in a frying pan over medium heat. When really hot, toss in the diced ham.

Lightly brown the ham, stirring from time to time.

Stage 5 - 5 min.

Preheat the oven to 390°F (200°C).

Prepare the quiche filling by whisking together in a bowl: 150 ml liquid cream, 150 ml milk, 2 eggs, 1 egg yolk, salt and pepper.

Stage 6 - 2 min.

Take the pastry case out of the fridge and prick all over the bottom with a fork. Scatter the diced ham over.

Stage 7 - 1 min.

Add the 2 cheeses evenly on top.

Stage 8 - 1 min.

Finish by pouring in the filling mixture.

Stage 9 - 30 min.

Bake for about 30 minutes.

Stage 10

Serve with a green salad on the side, for example.

Remarks

For the ham, ask your butcher or deli counter for an "end" - the lump left after slicing, ideal for this recipe.

If you don't have lard, use a little oil instead.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 quiche : 4.72 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)

	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Crusty cockle tart, Little caramelized peach tarts, Koulibiak in pie dish, Crusty pistachio, almond and apricot flan, ... All
	Ham: You can check-out other recipes which use it, like for example: Ham à la Russe, Croque-monsieur, Potted meat (rillettes), Welsh (French Welsh Rarebit), Breton galettes (pancakes), ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh spinach with cream, Sausage mushroom and cheese crumble, Lemon and lime cakes, Eton mess, Vanilla ice cream, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Cornmeal baps for Anne, Burger buns, Chaud-froid of grapefruit, pineapple and lime custard , Kugelhof for Nanou, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.