Recipe details
Breakfast
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Ham And Cheese Lattice Quiche
1h 15min
8 servings
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This Ham And Cheese Lattice Quiche features a stunning woven pastry top that elevates the classic quiche to an impressive centerpiece. Beneath the golden, flaky lattice crust lies a creamy filling packed with savory ham, melted cheese, and aromatic herbs. Perfect for brunch gatherings or special occasions, this quiche balances rustic comfort with elegant presentation for a dish that's as beautiful as it is delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the pie dish
Butter a 9-inch pie dish. Preheat oven to 375°F (190°C).
Prepare the first crust
Roll out one pie crust dough on a floured surface. Transfer to the buttered pie dish. Press into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang.
Blind bake the crust
Line the crust with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment. Bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.
Prepare the onion
Peel the onion. Dice finely.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Prepare the ham
Cut the ham into 1/2-inch cubes.
Prepare the cheese
Grate the cheese.
Prepare the thyme
Remove leaves from stems. Chop finely.
Sauté the aromatics
Heat butter in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more. Remove from heat and let cool.
Prepare the egg mixture
In a large bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
Assemble the filling
Spread Dijon mustard on the bottom of the par-baked crust. Sprinkle half of the grated cheese over the mustard. Add the ham cubes and sautéed onion-garlic mixture. Sprinkle with chopped thyme. Add remaining cheese. Pour the egg mixture over everything.
Create the lattice top
Roll out the second pie crust on a floured surface. Cut into 10-12 even strips, about 1/2-inch wide.
Weave the lattice
Lay half the strips parallel across the top of the filling. Fold back every other strip halfway. Place one strip perpendicular to the others. Unfold the folded strips over the perpendicular strip. Fold back the alternate strips. Place another perpendicular strip. Continue this process until the lattice is complete.
Finish the edges
Trim excess dough from the lattice strips. Fold the overhang from the bottom crust over the edges of the lattice. Crimp or press with a fork to seal.
Prepare egg wash
Beat the egg in a small bowl. Brush the lattice and edges with egg wash.
Bake the quiche
Place the quiche on a baking sheet. Bake for 40-45 minutes until the crust is golden and the filling is set. The center should be slightly jiggly but not liquid.
Rest before serving
Let the quiche rest for 15 minutes before slicing. This allows the filling to set completely.
Serve
Slice into wedges. Serve warm or at room temperature.
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