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Ham and Cheese Quiche with a Crispy Crust


For 6 servings

  • 1 pie crust
  • 4 slices of croque monsieur cheese
  • 4 slices of ham or pancetta or coppa
  • 1 pack of ham matchsticks
  • 4 eggs
  • 20 cl of fresh cream
  • a handful of grated gruyere cheese
  • salt, pepper
  • nutmeg


  1. Spread the pie crust in the mold while keeping the baking paper. Prepare the “cheesecrust”: Cut the croque monsieur cheese into 4 or 5 strips. Stick the strips around the edge of the pie crust. Chill the mold while preparing the filling.
  2. Beat the eggs in a bowl. Add the fresh cream, then lightly salt and heavily pepper. Generously sprinkle freshly grated nutmeg on top.
  3. Remove the mold from the fridge. Sprinkle the inside with ham matchsticks and “torn” cured ham. Cover everything with the filling.
  4. Roll the edges of the crust to enclose the croque monsieur cheese. Firmly rolled edges should be a few millimeters from the filling.
  5. To finish, sprinkle with a little grated gruyere cheese and bake at 240°C for 30 to 40 minutes. Watch carefully: the quiche surface should be golden brown.