|Preparation||Resting||Cooking||Start to finish|
|24 min.||8 min.||30 min.||1 hour 2 min.|
|1||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.
|2||Grate 40 g Comté cheese and 40 g Cheddar cheese.|
|3||Cut 200 g ham into small dice.|
|4||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.
|5||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.
|6||Take the pastry case out of the fridge and prick all over the bottom with a fork. Scatter the diced ham over.|
|7||Add the 2 cheeses evenly on top.|
|8||Finish by pouring in the filling mixture.|
|9||Bake for about 30 minutes.|
|10||Serve with a green salad on the side, for example.|