Ham and Artichoke Quiche with Mustard-Rye Crust
 
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This flavourful quiche combines a nutty rye crust with a spring-appropriate filling of ham, artichokes and gruyere, plus a healthy dose of mustard for zing. It's the perfect centerpiece for your Easter brunch!
Author:
Recipe type: Brunch
Serves: 8
Ingredients
Mustard-Rye Crust:
  • 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
Ham and Artichoke Filling:
  • 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
Instructions
  1. Lightly butter a 9-inch fluted tart pan with removable bottom, and place on a baking sheet.
  2. 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.
  3. 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).
  4. 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.
  5. Preheat the oven to 375F.
  6. 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.
  7. In a large bowl, whisk together the eggs, milk, cream, sage, salt, and pepper.
  8. 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.
  9. 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.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/hop-to-it-ham-and-artichoke-quiche-with-mustard-rye-crust/