Quiche with ham and camembert

Ingredients:

Cake

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 2 tablespoons of sugar
• 0.5 tsp fine salt
• 165g unsalted butter, chilled, diced
• 4 tsp apple cider or white wine vinegar
• 1/3 cup ice water + more as needed

Filling

• 1/4 cup thinly sliced ​​chives
• 1 cup thin slices of Camembert
• 3/4 cup ham pieces

Cream

• 1 and 1/4 cups light cream
• 3 large eggs
• 1 tbsp chopped fresh tarragon
• Arugula salad for serving (optional)

Preparation:

1. Place the flour, sugar, and salt in a food processor fitted with the metal blade and pulse until evenly distributed. Add about a third of the chilled butter cubes and pulse until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 to 6 pulses. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube. Press a small amount of dough between your fingers; it should just hold its shape but not be wet. If the dough crumbles, add more ice water. Pulse quickly; do not overbeat the dough or the cake will be dry. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin circle. Refrigerate for 1 hour.
2. Lightly flour a work surface and roll the dough into a circle 27-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing the edges to hang evenly around the edges. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
3. Preheat oven to 190°C.
4. Place a sheet of foil over the chilled dough and press it down, then fill the pie with pie weights, dried beans, or rice. Bake until a crust forms, about 20 minutes. Remove the foil and weights and bake until golden brown, another 5-10 minutes. Let cool slightly before adding the filling.

5. Filling:

   
   Sprinkle the crust evenly with green onions, then arrange the Camembert slices and ham pieces evenly on top.

6. Cream:

   
   In a medium bowl, combine the cream, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the tarragon.
7. Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes. Serve the quiche warm or at room temperature. Cut into pieces and garnish with arugula salad.