Ham and Gruyere June Pan Quiche
Ingredients
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1¼ cups all-purpose flour
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¾ teaspoon salt
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½ cup unsalted butter
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½ cup water
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nonstick cooking spray
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2 tablespoons all-purpose flour
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5 large eggs
Tools
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2 large bowls
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whisk
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parchment paper
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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kitchen shears
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liquid measuring cup
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food processor
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fork
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zester
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immersion blender
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flip spatula
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rolling pin
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cooling rack
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resealable plastic bag
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June Oven
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kitchen towel
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Preferences
Combine dry ingredients
Whisk the flour and salt in a large bowl to combine. Place the bowl in the freezer.
1¼ cups all-purpose flour
¾ teaspoon salt
large bowl
whisk
measuring cups
measuring spoons
Cut and chill butter
Cut the butter into ½” pieces. Spread the pieces in a single layer on a plate. Chill the butter in the refrigerator at least 30 minutes.
chopping board
knife
½ cup unsalted butter
Chill water
Add the water to a liquid measuring cup. Chill the water in the refrigerator at least 30 minutes.
½ cup water
liquid measuring cup
Mix the dough
After the butter and water have been chilling at least 30 minutes, place the dry ingredients in a food processor fitted with the blade attachment. Pulse to mix, 2-3 times.
food processor
spatula
Add the butter
Scatter the chilled butter pieces over the dry ingredients. Pulse the processor until the pieces are pea-sized, about 10 times.
chilled butter cubes
Add the water
Slowly pour the chilled water through the feed tube while pulsing the machine. Continue to pulse until the dough resembles coarse cornmeal.
chilled water
Shape the dough
Pour the crumbs into a large resealable plastic bag. Use the bag to gather the crumbs together tightly to form a disc. Fold the bag’s top quarter down so it becomes a rectangle. Using a rolling pin, roll the dough into the corners of the folded bag to make a rectangle. Place the dough in the bag in the refrigerator. Chill the dough at least 2 hours, up to 24 hours.
resealable plastic bag
rolling pin
Prepare the June Pan
After the dough has chilled, lightly coat the bottom and sides of a June Pan with nonstick cooking spray. Line the June Pan with parchment paper, then lightly spray the parchment with nonstick cooking spray.
nonstick cooking spray
parchment paper
June Pan
Roll out the dough
Remove the chilled dough from the bag and place it on a lightly floured surface. Roll the dough into a large rectangle, approximately 11” x 16”, dusting the dough and pin with additional flour as needed to prevent sticking.
2 tablespoons all-purpose flour
kitchen shears
Form the crust
Transfer the dough from the surface to the prepared June Pan by rolling it lightly onto the rolling pin and unrolling it over the June Pan. Press the dough into the June Pan, making sure the dough reaches the top edge of the pan on all sides.
Prick and chill the crust
Prick the dough all over with the tines of a fork to allow the steam to escape during baking. Place the dough-lined June Pan in the refrigerator and chill at least 30 minutes, up to 24 hours.
fork
Preheat the June Oven
Once the crust has chilled, preheat the June Oven to 375°F on the Bake cook mode with the shelf in the middle position using the button below.
June Oven
Parbake the crust
Transfer the chilled crust to the middle shelf of the June Oven. Bake 15 minutes, until the crust has set but is still pale. June will notify you when the crust is ready. Remove from the June Oven and allow to cool. If the crust has puffed slightly during baking, use a kitchen towel to press the crust down gently to flatten.
cooling rack
Start the custard
Combine the eggs, half-and-half, salt, pepper and nutmeg in a large bowl.
5 large eggs
2½ cups half-and-half
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
zester
large bowl
Blend the custard
Blend the filling with the immersion blender for about 10 seconds, until it is homogeneous and frothy.
immersion blender
Preheat the June Oven
With the shelf still in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
Add the ham and cheese
Scatter the ham and cheese evenly over the cooled crust.
6 ounces ham steak pieces
1 cup grated Gruyere
Top with the custard
Carefully pour the custard into the crust.
Bake the quiche
Carefully transfer the quiche to the middle shelf of the June Oven. Bake the quiche 15 minutes, until the custard has set and is beginning to brown. June will notify you when the quiche is ready.
Cool the quiche and serve
Remove the June Pan from the June Oven. Cool the quiche in the June Pan at least 15 minutes on a cooling rack. Cut the cooled quiche into squares to serve.
flip spatula
