Black Forest ham quiche

Combine the flour, butter, salt and water, and knead to form a smooth dough. Shape into a ball, wrap in cling film, and chill for 30 minutes. Preheat the oven to 200 °C. Brush a quiche or springform tin with oil or line with baking parchment.

Roll out the dough into a circle on a lightly floured surface, and line the base and sides of the tin. Prick the base several times. Pre-bake for 10 minutes on the middle shelf of the oven. Cut the ham slices in half crosswise two or three times, place in a shallow dish, pour boiling water over the ham and leave to stand for about 3 minutes. Remove and pat dry. Slice the cheese to the same size. Cover the pastry base with ham slices first, then with alternate slices of cheese and ham. Combine the eggs, cream, salt, pepper and nutmeg, then pour the mixture over the filling while shaking the tin to distribute the liquid.

Bake for about 30 minutes on the second-from-bottom shelf of the oven. Leave to rest for 5 minutes, then cut into pieces. Serve immediately and enjoy at your leisure.

Black Forest Ham, Diced or in Strips

For the shortcrust pastry:
200 g wheat flour
1 egg (class M)
1 pinch salt
100 g cold butter
3 tbsp cold water

For the filling:
200 g Black Forest ham
4 eggs (medium)
250 ml whipped cream
1 pinch salt, white pepper, a little nutmeg
125 g block young Gruyère (or Emmental)