Quiche with ham and camembert

Votes: 2

Time: 3 hours.
Complexity: average
Servings: 6-8

Nutritional value per serving:

Serving size: 1 of 14
Calories 273, total fat 19 G., saturated fats 11 G., proteins 9 G., carbohydrates 16 G., fiber 1 G., cholesterol 94 mg, sodium 302 mg, sugar 3 G.

This quiche, made with a crumbly homemade crust, is filled with a delicate tarragon-flavored egg filling, topped with pieces of ham and Camembert. Perfect for a Sunday brunch, it's a great way to use up leftover ham and Camembert from last night's cheeseboard. Serve with a light arugula salad in a tart dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups of premium flour + extra for working with the dough
2 tablespoons of sugar
0.5 tsp fine salt
165g unsalted butter, chilled, diced
4 tsp apple cider or white wine vinegar
1/3 cup ice water + more as needed

Filling

1/4 cup thinly sliced chives
1 cup thin slices of Camembert
3/4 cup ham pieces

Cream

1 and 1/4 cups light cream
3 large eggs
1 tbsp chopped fresh tarragon
Arugula salad for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sugar, butter, apple cider vinegar, wine vinegar, chives, Camembert cheese, ham, cream, tarragon, arugula

Cooking the dish according to the recipe:

Place the flour, sugar, and salt in a food processor fitted with the metal blade and pulse until evenly distributed. Add about a third of the chilled butter cubes and pulse until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 to 6 pulses. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube. Press a small amount of dough between your fingers; it should just hold its shape but not be wet. If the dough crumbles, add more ice water. Pulse quickly; do not overbeat the dough or the cake will be dry. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin circle. Refrigerate for 1 hour.
Lightly flour a work surface and roll the dough into a circle 27-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing the edges to hang evenly around the edges. Fold the edges in and crimp. Refrigerate for at least 30 minutes.

Preheat oven to 190°C.
Place a sheet of foil over the chilled dough and press it down, then fill the pie with pie weights, dried beans, or rice. Bake until a crust forms, about 20 minutes. Remove the foil and weights and bake until golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Filling:

Sprinkle the crust evenly with green onions, then arrange the Camembert slices and ham pieces evenly on top.
Cream:

In a medium bowl, combine the cream, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the tarragon.
Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes. Serve the quiche warm or at room temperature. Cut into pieces and garnish with arugula salad.