Ham & egg quiche

What sets this quiche apart is right on top: instead of one smooth custard, whole eggs are cracked over the filling with their yolks left intact, so they bake into glossy golden domes.

Underneath sits a creamy base of chopped ham, chives, cream, beaten egg and mozzarella, seasoned with plenty of black pepper. A dusting of parmesan over the top browns and crisps as it bakes.

The crust matters just as much. Blind-baking the shortcrust shell first, weighted with rice or pie weights, sets the pastry so it stays crisp once the wet filling goes in. Bake it only until light golden, then let it cool briefly before filling.

The result pulls double duty: substantial enough for lunch, handsome enough for a weekend brunch. Serve it warm or at room temperature, cut into wedges that show off those whole yolks.

Chef Tips

• Don’t skip the blind bake; it’s the difference between crisp pastry and a damp bottom.
• Crack each top egg into a cup first, then slide it on, so a broken yolk doesn’t spoil the look.
• Pull the quiche while the top eggs are just set but still a little soft; they firm up as it rests.
• Let it sit 5 to 10 minutes before slicing so the filling holds its shape.

Variations

• Swap the ham for crisped bacon or smoked salmon.
• Stir in a handful of wilted spinach or sautéed mushrooms.
• Use Gruyère or sharp cheddar in place of the mozzarella for more bite.