Classic Ham and Gruyère Quiche with Flaky Puff Pastry

1.Preheat the oven to 200°C. Lightly grease a 23 cm (9-inch) pie or tart dish. Gently roll out the puff pastry sheet slightly and fit it into the prepared dish, trimming the edges and crimping them as desired. Prick the bottom of the pastry shell all over with a fork.

2.Blind bake the pastry: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and paper, and bake for another 5 minutes until lightly golden. Reduce the oven temperature to 180°C.

3.While the pastry bakes, prepare the aromatics. Melt the butter in a small skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Set aside to cool slightly.

4.In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, pepper, and nutmeg until well combined and slightly frothy. Stir in the chopped thyme and chives.

5.Assemble the quiche: Scatter half of the shredded Gruyère cheese evenly over the bottom of the pre-baked pastry crust. Layer the diced ham and the sautéed onions over the cheese, then top with the remaining cheese.

6.Carefully pour the egg and cream mixture over the ham and cheese layers, ensuring the filling is evenly distributed. Do not overfill the crust.

7.Bake the quiche at 180°C for 40 to 45 minutes, or until the top is golden brown and the center is just set (a knife inserted near the center should come out clean).

8.Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This allows the filling to fully set. Garnish with extra fresh chives before serving.