Classic Quiche Lorraine with Proscuitto

Ingredients

• 1refrigerated pie crust
• 5 largeeggs
• 240 ml (1 cup)double cream
• 180 ml (¾ cup)half-and-half
• 2.5 ml (½ teaspoon)kosher salt
• 113 g (4 ounces; about 415 ml (1¾ cups), grated)Gruyère cheese
• 85 g (3 ounces)thinly sliced prosciutto, torn into 5–7.5 cm (2–3-inch) pieces
• to tastethinly sliced fresh chives or other fresh herbs, for garnish (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Put a baking tray on the oven’s lowest rack.

2. 2

   Chill the pastry

   Unroll the pastry on a lightly floured work surface and fit it into a 23 cm (9-inch) tart tin with a removable base or a pie dish. Trim or crimp any excess pastry around the rim. Freeze the lined tin for 15 minutes or refrigerate it for at least 1 hour; you can do this a day ahead while preparing the other ingredients.

3. 3

   Fill the pastry

   Take the pastry case out of the fridge and set it on a work surface. Whisk the eggs, double cream, half-and-half and salt together in a medium bowl. Slowly pour the mixture through a fine-mesh sieve into the pastry case. Scatter over the cheese, then tuck the prosciutto across the top, with most of each piece beneath the egg mixture.

4. 4

   Bake the quiche

   Set the quiche on the preheated baking tray on the lower rack and bake for 25–35 minutes, until the centre no longer wobbles when gently moved. If the top is becoming too dark during the final 15–20 minutes, tent the tin with foil.

5. 5

   Cool and garnish

   Leave the quiche to cool in its tin for 5 minutes, then remove it from the tart tin and garnish with thinly sliced fresh herbs, if using.

6. 6

   Reheat if needed

   To make the quiche a day ahead, let it cool and refrigerate it. Before serving, rewarm it in a 160°C (325°F) oven for 15–20 minutes.

What is quiche Lorraine?

Quiche Lorraine takes its name from the Lorraine region of France, where savoury custard tarts are part of the local cooking tradition. This version uses a ready-made pastry case, Gruyère and prosciutto for a straightforward take suited to a meal at any time of day.

The method keeps the filling simple: eggs and cream form the custard, while the cheese and prosciutto add savoury flavour. Chilling the pastry before filling helps it hold its shape in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 12g protein, 13g carbs, 30g fat.

The pastry and cream contribute much of the carbohydrate and fat, while the eggs, Gruyère and prosciutto provide most of the protein as well as additional fat. Pair a slice with a generous serving of salad or vegetables to balance the plate.

Choosing the ingredients

Pastry: A refrigerated pie crust keeps preparation quick. Fit it carefully into the tin and trim or crimp the edge before chilling.

Cheese and prosciutto: Gruyère brings a nutty, savoury note, while prosciutto adds saltiness. Tearing the ham into pieces makes it easy to distribute across the surface.

Why chill the pastry?

Cold pastry is firmer and easier to handle after it has been fitted into the tin. The recipe calls for 15 minutes in the freezer or at least 1 hour in the fridge, so allow for that resting time as well as the baking time.

If preparing ahead, the lined pastry case can be refrigerated for a day before you add the filling.

Getting a smooth filling

Custard: Whisk the eggs, cream, half-and-half and salt until combined, then pour the mixture through a fine-mesh sieve into the pastry case. Pour slowly to keep the filling under control as it spreads.

Prosciutto: Tuck most of each piece under the custard rather than leaving it all exposed. The cheese is sprinkled over the filling before the prosciutto is added.

How to tell when it is done

The quiche is ready when the centre no longer wobbles as you gently move the tin. Begin checking within the stated 25–35-minute baking window, since the recipe gives a range rather than one fixed time.

If the top is getting too dark in the last 15–20 minutes, cover the tin loosely with foil and continue baking.

Resting and serving

Leave the quiche in its tin for 5 minutes before removing it. This short rest makes it easier to handle, and fresh herbs can be added as a garnish just before serving.

Serve it for breakfast, lunch or dinner. A green salad or simply dressed vegetables make a fresh contrast to the rich filling.

Recipe notes & tips

• Chill the pastry in the tin for the full 15 minutes in the freezer or at least 1 hour in the fridge.
• Whisk the custard until combined, then pour it through a fine-mesh sieve as directed.
• Add the cheese before arranging the prosciutto across the filling.
• Tuck most of each prosciutto piece beneath the surface of the custard.
• Use foil if the top darkens too much during the final 15–20 minutes of baking.
• Let the quiche rest in its tin for 5 minutes before removing it.

Variations

• Use other herbs: Garnish with another fresh herb in place of chives.
• Choose a pie dish: Bake the quiche in a pie pan instead of a tart tin.
• Make it ahead: Refrigerate the cooled quiche and rewarm it before serving.
• Adjust the garnish: Leave off the fresh herbs if you prefer an ungarnished top.

Common mistakes to avoid

• Skipping the chill: Cold pastry is easier to handle, so give it the stated freezer or fridge time.
• Pouring too quickly: Add the custard slowly through the sieve to avoid spilling it over the pastry.
• Leaving prosciutto exposed: Tuck most of each piece under the custard as the recipe directs.
• Relying only on the timer: Check for a centre that no longer wobbles rather than assuming it is done at a fixed minute.
• Letting the top over-brown: Tent the tin with foil if it darkens during the final 15–20 minutes.

How to store

The quiche can be made a day ahead; let it cool, then refrigerate it. Rewarm it in a 160°C (325°F) oven for 15–20 minutes before serving.

Frequently asked questions