Quiche brie, pears and ham: French cuisine

Quiche is a classic of French cuisine. Tasty and versatile, it lends itself to many occasions. Try it with brie, pears and ham.

Ingredients for 4 people

  •  60
  •  320 cal x 100g
  •  average
  • Flour 250 g
  • Butter 100 g
  • Eggs 1
  • Water 50 ml
  • Fresh cream 150 ml
  • Williams Pears 1
  • Brie 100 g
  • Raw ham 80 g
  • 1 sprig rosemary
  • Salt as needed
  • Pepper as needed
by Ileana Pavone 

The quiche with pears, brie and raw ham is a very tasty savory pie , ideal to prepare as a second course or to be proposed for the New Year’s buffet. Our recipe is made by preparing first of all a classic shortcrust pastry made with 0 flour, butter and cold water. The dough is made quickly: the butter must not overheat and the ingredients must be worked with the fingertips for a few moments. For the filling of the quiche we used fresh cream, an egg, a Williams pear, raw ham and brie cheese. You can decide to prepare a vegetarian version: omit the Kurdish ham and, if you don’t like brie, replace it with gorgonzola and add about 30 g of coarsely chopped walnut kernels. You can also make small quiches, in which case you can serve them as a finger food appetizer for each diner.

Preparation Quiche brie, pears and ham

    1. Prepare the shortcrust pastry: pour the flour into a bowl, add a pinch of salt and the cold butter cut into cubes. Work the flour briefly with the butter until you get a sandy mixture. Add about 50–60 ml of very cold water, or just enough to mix the ingredients, working them briefly and with your fingertips. Form a smooth and homogeneous dough; put it in the refrigerator for 30 minutes wrapped in cling film.

    1. Break the egg into a bowl, add the cream and mix with a whisk; season with salt and pepper and add the chopped rosemary. Incorporate half of the brie cut into small pieces and half of the ham cut into strips.

    1. Peel the pear, cut it into small cubes and season with salt and pepper.

    1. Roll out the shortcrust pastry into a round mold with a diameter of 22–24 cm. Stuff the shortcrust pastry shell with the cream mixture; finally add the diced pear, ham and brie left over. Bake the quiche in a preheated oven at 180 ° C for about 30-35 minutes, or until golden on the surface. Check the cooking after 30 minutes and extend it (if necessary) for a few minutes as cooking times may vary depending on the oven used.

Quiche variant with brie, pears and ham

Replace the ham with the speck.


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