In my mind, Easter and brunch go hand-in-hand. Must be because both of them involve eggs and ham, or maybe it’s because I’m so obsessed with brunch that I’ll jump on any excuse to have Eggs Benny.
I guess that’s why quiche was the first thing to come to mind when the folks at French’s mustard asked me to create memorable Easter recipes featuring the zippy taste of French’s Dijon mustard.
When it comes to condiments, I’m most definitely a Team Mustard kind of gal. Forget ketchup or mayo… mustard is where it’s at when I want to add a little something extra to my dishes.
I collect jars of mustard like some girls collect designer purses I rarely have less than three different kinds of mustard kicking around in the fridge, and I get a little bit twitchy if I run out of one of my mainstays (right now, the big bottle of French’s Dijon mustard is hanging out with a fancy small-batch grainy old-fashioned mustard, an equally fancy imported walnut mustard, and a store-brand honey mustard in my fridge door… I like to think of them as my condiment dream team).
I’m rarely without a jar of French’s old-school yellow mustard in my fridge, but this was my first time trying their Dijon mustard. The verdict? It’s a spot-on version of the classic condiment, with just the right balance of pungent spice and tangy flavour.
Plus it’s made with 100% Canadian mustard seeds. Pretty cool, huh?
It also turned out to be the perfect thing to give this quiche an unexpected oomph.
I often find quiche tends to be a bit on the bland side, but this version is anything but. It starts with a rye shortcrust pastry dough, which is spread it with a thin layer of mustard before the filling is poured in. That double-dose of Dijon adds a zippy, peppery note to every bite.
As for the filling itself, there’s no lack of flavour there either, thanks to the combination of chopped artichoke hearts, diced ham and nutty Gruyere cheese. (Not to mention that those chopped artichoke hearts look gosh-darned purty.)
What emerges from the oven is a quiche that’s as tasty as it is pretty. Serve it warm from the oven or let it cool to room temperature, it’s the perfect main event for your Easter brunch. Or dinner. Or whatever.
Disclosure: This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program… all opinions expressed are my own.
- ¾ cup all-purpose flour
- ¼ cup rye flour
- ½ tsp salt
- ½ cup cold butter, cut into small cubes
- 2 tbsp French’s Dijon mustard
- 2 tbsp ice water
- 3 large eggs
- ½ cup milk
- ½ cup heavy cream
- 2 tbsp finely chopped fresh sage
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 3 tbsp French’s Dijon mustard
- ¾ cup diced smoked ham
- 1 cup canned or frozen artichoke hearts, drained and roughly chopped
- ¾ cup grated Gruyere cheese
- Lightly butter a 9-inch fluted tart pan with removable bottom, and place on a baking sheet.
- Combine the all-purpose flour, rye flour and salt in the bowl of a food processor. Add the cold butter and pulse until mixture resembles coarse meal.
- In a small bowl, whisk together the Dijon and 2 tbsp of ice water. Add to the dough and pulse 4 or 5 times. The dough will look very crumbly, but that’s okay - if it holds together and doesn’t crumble when you squeeze a small amount in your hand, it’s ready (if it crumbles, add more water, 1 tsp at time, until the dough comes together).
- Transfer the dough into the prepared tart pan. Using your fingers, press the dough evenly into the bottom and up the sides of the prepared pan. Chill for at least 1 hour, or overnight.
- Preheat the oven to 375F.
- Using a fork, prick the bottom of the crust in a few places. Blind-bake the crust in preheated oven for 20 minutes or until lightly browned (this will prevent it from getting soggy when the filling is poured in). Set aside to cool slightly while you prepare the filling.
- In a large bowl, whisk together the eggs, milk, cream, sage, salt, and pepper.
- Spread the Dijon mustard onto the crust in an even layer. Scatter the ham and artichoke hearts overtop in an even layer, then sprinkle with Gruyere. Slowly pour in the beaten egg mixture, trying not to disturb the filling too much.
- Return to the oven and bake for 40-45 minutes, or until the top is golden brown and the filling is completely set. Let cool for 15 minutes before removing the tart ring and cutting into slices. Serve warm or room temperature.