Instructions

1. 1.

   Combine the all-purpose flour, a pinch of salt, and the cold butter cubed into small pieces on a clean work surface or inside a food processor. Work the mixture rapidly until it achieves a crumbly, sand-like texture. Pour in the cold water and bring the dough together quickly without overworking it. Shape into a disk, wrap tightly in plastic film, and transfer to the refrigerator to rest for approximately 30 minutes.

   100 g Butter, 180 g Flour (3 dl), 1 ml Salt, 2.5 tbsp Water

2. 2.

   Preheat the oven to 200°C using standard top and bottom heat configuration. Roll out the chilled shortcrust pastry onto a lightly floured surface into a circle wide enough to line both the bottom and side walls of a 24-26 cm pie dish. Press the dough gently into the form, pierce the bottom across several areas using a fork, and reinforce the outer rim with aluminum foil. Blind-bake the pastry shell in the lower zone of the oven for 10 minutes, then remove the foil strip.

3. 3.

   While the shell is baking, slice the smoked ham into clean ribbons and coarsely grate the mature, strong cheese. Arrange the ham strips and grated cheese evenly across the base of the warm pastry shell.

   150 g Smoked ham, thinly sliced, 150 g Gruyère

4. 4.

   Whisk the eggs, milk, half-and-half cooking cream, and black pepper together in a clean mixing bowl until completely unified. Carefully pour the seasoned egg wash directly over the ham and cheese layers inside the shell. Return the dish to the lower rack of the oven and bake for 30 to 40 minutes until the filling sets perfectly and is crowned with a light golden hue. Let cool slightly before slicing.

   4 pc Eggs, 2 dl Milk 3%, 1 ml Black pepper, 2 dl Cooking cream 13%