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Ah, quiche! A classic that never goes out of style, especially when it’s well-filled and generous like this Delicious gourmet quiche with ham, melting cheese, fresh tomatoes, and flavorful olives. Personally, it’s a dish I often make when I want to treat myself without any hassle, a real Flavors & Tastes moment that’s always a pleasure. Come on, I’ll tell you how I do it, with my little everyday tips.
Ingredients for a royal quiche full of flavors
Okay, I’ll give you the ingredient list, but nothing is mandatory: it’s more of a base so you can make your own version of The Gourmet Ham & Cheese your way.
- 4 slices of cooked ham à l’Étouffée, ideally LE BON PARIS® HERTA® – I admit this ham is super tender, it changes everything 🍖
- 140 g of grated cheese of the RichesMonts® type – it melts and pulls beautiful strings, does that make you dream too? 🧀
- 1 puff pastry, the HERTA® Trésor de Grand-Mère, I often take this one, it’s nice and hassle-free! 🥧
- A few fresh basil leaves – I add them at the end, it perfumes insanely 🌿
- 10 cl of tomato coulis – gives a little pep and color 🌶️
- A drizzle of chili oil (yes, yes, it surprises but it really spices things up) 🔥
- A pinch of salt, pepper, and a bit of oregano for seasoning 🍃
- Olives, because I’m a fan of that little salty and slightly Mediterranean touch 🫒
- For the binder: 3 eggs + 20 cl of liquid cream + 20 cl of milk – I like the texture well melting, neither too dry nor too liquid 🥚🥛
Essential utensils for preparing an authentic quiche
No need to bring out the whole top chef gear, I promise it’s quite simple:
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- A deep tart pan (a removable base one is great but not mandatory)
- A whisk – I often do it with a fork because I like the improvisation side 😅
- A knife to cut the ham and olives
- A fork to prick the pastry
- A bowl or mixing bowl to make the “cream” mix eggs, milk, cream
- A brush if you want to spread a bit of egg wash or chili oil at the end of cooking (personally I often skip this)
The art of the quiche: step by step for a melting and gourmet texture
I’ll tell you how I manage it daily, no stress. Every time I prepare this quiche, I love the moment when the smells start to fill the kitchen – it’s magical 🪄.
- Preheat your oven to 200°C with convection, because I noticed it cooks more evenly (my oven is a bit moody, you have to adapt).
- Unroll your puff pastry in the pan, with its baking paper (it’s still easier for cleaning). Prick the bottom with a fork, so the dough doesn’t puff up like a hot air balloon.
- Spread the tomato coulis directly on top, it brings freshness and a bit of acidity. I don’t put too much because I like the dough to stay crispy.
- Rip your ham into pieces, not too small, so it stays visible and gourmet. Then generously sprinkle the grated cheese, with that “melting flavorful” that is pure happiness.
- Prepare your egg, cream, and milk mixture, it’s super simple: I crack my eggs in a bowl, add the cream, milk, a pinch of salt, pepper, and a bit of oregano (if that speaks to you, otherwise do as you like 🙂). I mix with a whisk or fork, no need for chemistry skills.
- Pour this mixture into your tart, then add your sliced olives, to give that little Mediterranean twist that makes all the difference. That’s really the magical touch for “Tomatoes & Olives Delights”.
- Bake for 25 to 30 minutes. Personally, I never watch super strictly, I quickly poke with a knife to check if it’s set in the center. When it’s a bit golden on top and you smell that good aroma, you’re good.
- Let it cool for a few minutes before serving – this allows the melting texture to settle, it’s actually my favorite part, this moment when you feel the dish warm and soft.
- Just before sitting at the table, throw a few fresh basil leaves on top, and a little drizzle of chili oil – yes, it really wakes everything up. Otherwise, a drizzle of olive oil works very well too.
Little tips for an exquisite quiche that turns out well every time
- 👉 Don’t panic if your quiche “wobbles a bit” in the center, it’s not ruined! It finishes cooking off the oven with residual heat.
- 👉 I sometimes like to add a pinch of nutmeg in the mixture, it gives a warmer touch (but that’s personal, so do as you please).
- 👉 For those who want variety, you can replace the olives with small mushrooms sautéed in a pan – it changes everything, promise! 🍄
- 👉 If you don’t have puff pastry, shortcrust pastry works very well too, it will be more rustic.
- 👉 Don’t hesitate to prepare the quiche a little in advance; it’s also delicious cold for a picnic or quick lunch.
Flavors of the land: what makes this quiche truly authentic
I believe what makes all the charm of this Authentic Quiche is the marriage of mild cooked ham and melting cheese, combined with Mediterranean touches of basil, tomatoes, and olives. It makes a dish that tells a story both simple and gourmet, almost like a stroll in the south, a true Mediterranean Delight.
It’s proof that with a few chosen ingredients, you can make an Exquisite Quiche, full of character, perfect for a family evening or with friends. No need to be a master chef, it’s mostly the love of taste that counts.
Why I love making this recipe regularly
- 🍽️ It’s simple but gourmet, perfectly in the spirit of The Art of the Quiche.
- ⏱️ Ready in less than an hour, so ideal when you’re a bit rushed.
- 🧡 The melting texture and that little crunch on top, hard to resist.
- 🥂 It goes well with a green salad or a glass of rosé for sunny days.
- 🌍 And then, it’s such a convivial dish, it warms up the atmosphere at the table.
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