Quiche Lorraine clássica com presunto cru

Ingredientes

• 1 refrigerated pie crust I use Pillsbury or Wewalka. (With Pillsbury, there are 2 crusts in a box. You just need one.)
• 5 large eggs
• 1 cup heavy cream
• 3/4 cup half and half
• 1/2 teaspoon kosher salt
• 4 ounces grated Gruyère cheese ((about 1 3/4 cup))
• 3 ounces thinly sliced prosciutto (torn into 2-3-inch long pieces (they will be random shapes, that's fine!))
• thinly sliced fresh chives or other fresh herbs (for garnish, if desired)

Modo de preparo

1. 1

   Preheat the oven to 400˚F. Place a sheet pan on the lowest rack of the oven.

2. 2

   Unroll the dough on a lightly floured work surface. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter of the top. Freeze the crust in the pan for 15 minutes or refrigerate for at least 1 hour (you can do this a day ahead if desired) while you prepare the other ingredients.

3. 3

   Remove the pie shell from the refrigerator and place it on a work surface. Combine the eggs, cream, half and half, and salt in a medium-size bowl and stir with a whisk until well combined. Slowly pour the egg mixture through a fine-mesh strainer into the crust. Sprinkle with the cheese, then tuck the prosciutto into the filling across the top of the quiche. Most of each prosciutto piece should be submerged in the egg mixture.

4. 4

   Bake the quiche on the preheated pan (on the lower rack) for 25-35 minutes, until the center no longer wiggles when gently moved. Tent the pan with foil if the top is getting too dark during the last 15-20 minutes.

5. 5

   Let cool 5 minutes in the pan, then remove from the tart pan and garnish with thinly sliced fresh herbs, if desired.

6. 6

   This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes.