What can I substitute for cream in Quiche?

I don't recommend it because it will lose a lot of it's richness, but you can use whole milk. It will probably need more oven time to set properly as milk is much thinner. I would also add an extra egg yolk.

What cheese is best in Quiche?

It depends on the quiche you're making. For this one, I recommend a hard cheese with character and flavor, such as Parmesan or gruyere, and a melting cheese like mozzarella. Other quiche recipes might use soft cheeses such as brie, taleggio, or ricotta.

What do you serve with quiche?

A simple green or tomato salad on the side is a good way to serve it. But it can also be served on its own or eaten at room temperature as finger food.

The Best Ham and Cheese Quiche

Ingredients

Units

1 recipe for Shortcrust Pastry (Pie Crust) or use your favorite store-bought one, all-butter preferably

For the filling:

5oz (150g) ham, thinly sliced (I like natural or smoked)
4oz (100g) cheeses (I use mozzarella and white Cheddar)

For the binding cream:

3/4 cup (190g) natural yogurt (or Greek)
3/4 cup (190g) cream (whipping, heavy or double)
3 eggs, at room temperature
Salt and black pepper to taste

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Instructions

For the crust:

Make shortcrust pastry according to the recipe in the post linked above.
Blind bake (pre-baking) according to instructions in the link above, and reserve. Leave the oven on.
Or use a commercial pie crust.

For the filling:

Preheat the oven to 350°F /180°C.
Grate Cheddar (or other semi-hard cheese you're using) and cube the mozzarella or whatever melting cheese you have.

For the binding cream:

In a large bowl mix cream and yogurt until combined with a wire whisk or spoon. No need to use an electric mixer.
Add eggs and mix until well combined but without beating. We don't want to beat the eggs much, only combine them well.
Add salt and pepper and mix. I suggest you taste it and adjust seasonings. It should be somewhat salty. Remember the mushrooms and leeks are cooked without salt.

To assemble the quiche:

It's best to fill the quiche dough near the oven.
Scatter the ham sliced in the bottom.
Add both kinds of cheese, distributing evenly over the ham.
Slowly add the cream covering the whole surface. Don't overflow the walls of the quiche, but they will fill completely.
Bake for 35-40 minutes, until puffed and golden.
Let cool on a wire rack for a few minutes and eat.
Or eat at room temperature.

Notes

Make-ahead: let cool completely on a wire rack after taking the quiche out of the oven. Wrap in plastic and refrigerate for 2-3 days. Or freeze, well wrapped, for a month.

Serving: choose to serve it hot, straight from the oven or at room t° as finger food (second image from top). It travels well for picnics and is amazing as part of a brunch table.

Flavorings: you can add some spice (ground jalapeños, Merken, paprika, etc) to the binding cream for a spicy kick. Or a thin layer of mustard before adding the ham.

Author: Paula Montenegro
Prep Time: 20
Homemade Pie Dough: 120
Cook Time: 35
Category: Pies & Tarts
Method: Baking
Cuisine: International