This classic French tart is so versatile and delicious.  I always recommend making your own crust (påtebrisée) for the best results.  The crust has an egg yolk in it which lends a softer crust.  It is important to bake the crust before cooking the egg portion of the quiche, so it doesn’t become soggy during the baking process.   had some extra dough and used it to make a braid around the exterior (simply for aesthetics, but not at all necessary!)For this version, I added ham, thick slab bacon and chives.  Serve with some fresh greens and a mustardy vinaigrette and you have a perfect French-inspired bistro meal.  Bon appétit!

Makes one 10-inch Quiche, Serves 4 to 6


for pâte brisée:

  • 2 cups flour (I love Bob’s Red Mill Pastry flour)
  • 1 stick unsalted, cold butter, diced
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 tablespoon vodka
  • 3-4 tablespoons iced water

for quiche filling:

  • 4 slices cooked, thick-cut bacon,  cut crosswise into short strips
  • 1 -1/2 cups thick-cut smoked ham, small dice
  • 4 large eggs
  • 3/4cup  crème fraiche
  • 1½ cups  whole milk
  •  freshly ground black pepper (to taste)
  • 1-2 tablespoons fresh chopped chives


for pâte brisée:

In a food processor, using the pastry blade, add flour and salt and pulse to combine.  Add diced butter and pulse until flour and butter combine to form pea-size crumbs.  Add egg and pulse again, then add vodka and water a tablespoon at a time with motor running, until pastry forms into a ball in the processor.  Wrap pastry in plastic wrap and flatten into a disk.  Refrigerate for at least an hour and overnight if making ahead.  Remove tart pastry from refrigerator and roll out into a large circle.  Transfer pastry into a 10 inch tart with removable bottom.  Preheat oven to 400.  Place tart in freezer for about 15 minutes.  Line the tart pan with parchment paper and pie weights and bake for 15 minutes.  Carefully remove weights and parchment and cook crust an additional 5-10 minutes until crust is golden (you can prick shell with tines of fork if it puffs up at all).  Remove from oven and reduce temperature to 300.

for filling:

While crust is baking, heat a small skillet with a bit of olive oil and add ham, heat briefly just to brown the diced ham slightly. Pat dry on a plate lined with paper towel.  In a large measuring cup, whisk the eggs briefly to combine and  stir in the crème fraîche, milk, pepper, and chives.  Do not over beat the mixture as this will cause the quiche to puff up during the cooking process and then crack once baked.

Scatter the  prepared bacon and ham evenly over the prepared  tart shell, then carefully pour in the egg mixture over the bacon and ham. Bake until the filling is golden brown but still a a bit jiggly in the center when shaken gently (about 50 to 60 minutes). Remove from oven and allow quiche to sit for 10-15 minutes before serving. Enjoy warm or at room temperature with a simple green salad!