Ham and camembert quiche

Indulge in the rich flavors of ham and creamy camembert with this savory quiche recipe. Perfect for a delicious brunch or light lunch.

Ingredients:

• 1 3/4 cups all-purpose flour, plus more, for dusting
• 2 tablespoons sugar
• 1/2 teaspoon fine salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
• 4 teaspoons cider or white vinegar
• 1/3 cup ice water, plus more, if needed
• 1/4 cup thinly sliced chives
• 1 cup sliced Camembert cheese
• 3/4 cup chopped ham
• 1 1/4 cups half-and-half
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh tarragon
• Arugula salad, for serving, optional

Instructions:

1. Combine the flour, sugar, and salt in a food processor with a metal blade. Pulse until well mixed. Add a portion of the chilled butter cubes and process until absorbed. Add the rest of the butter and pulse until it resembles peas, about 5 or 6 pulses. Mix in the vinegar. While pulsing rapidly, pour the ice water through the tube. Test the dough consistency by squeezing some between your fingers; it should hold its shape without feeling too wet. If it's crumbly, add more ice water one tablespoon at a time. Pulse briefly; avoid overworking the dough to prevent a tough crust. Wrap the dough loosely in plastic wrap, then flatten it into a thin round. Refrigerate for 1 hour.Sprinkle flour lightly over a clean surface and roll out the dough into an 11- to 12-inch round, approximately 1/8 inch thick. Place the dough in a 9-inch pie plate, ensuring even overhang on all sides. Fold and flute or crimp the edges. Chill for at least 30 minutes.Preheat the oven to 190 °C.Cover the chilled crust with foil, then add pie weights, raw beans, or rice to weigh it down. Bake to partially set the crust, approximately 20 minutes. Remove the foil and weights and continue baking until the crust turns light brown, for an additional 5 to 10 minutes. Let it cool slightly before filling.Evenly spread the chives in the crust, then layer with the Camembert and ham.In a medium bowl, whisk together the half-and-half, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix in the tarragon.Pour the custard mixture over the filling. Reduce the oven temperature to 180 °C and bake until set, for about 35 to 50 minutes. Allow it to cool for at least 30 minutes before serving warm or at room temperature. Serve slices on plates with arugula salad if desired.

Summary:

• Calories: 3890 kcal
• Fat: 279 g
• Protein: 133 g
• Carbs: 216 g
• Potassium: 2425 mg
• Magnesium: 246 mg