La Madeleine Quiche: A Classic French Ham and Cheese Tart

La Madeleine quiche is a French-style savory tart with a crisp pastry shell and a tender custard of eggs, cream, ham, and cheese. This home-friendly version is inspired by the classic quiche Lorraine; regional and family versions vary, and this one uses Swiss-style cheese for a balanced, savory filling.

Ingredients

1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought, about 9 oz (255 g)
1 tablespoon (15 ml) unsalted butter
1 small yellow onion, about 4 oz (115 g), finely diced
6 oz (170 g) cooked ham, cut into small cubes
1 cup (100 g) shredded Gruyère or Swiss cheese
4 large eggs, about 7 oz (200 g) without shells
1 cup (240 ml) heavy cream
½ cup (120 ml) whole milk
½ teaspoon (2.5 g) fine salt, or less if the ham is salty
¼ teaspoon (0.5 g) freshly ground black pepper
⅛ teaspoon (0.25 g) ground nutmeg
1 tablespoon (4 g) chopped fresh chives, optional

Instructions

Prepare the oven and crust. Set a rack in the lower-middle position and heat the oven to 375°F (190°C). Fit the crust into a 9-inch (23 cm) pie plate, pressing it gently into the corners without stretching it. Trim or crimp the edge. Prick the base several times with a fork, line it with parchment, and fill with pie weights or dry beans.
Blind-bake the shell. Bake for 15 minutes. Carefully lift out the parchment and weights, then bake for another 5 minutes, until the base looks dry and just begins to turn pale gold. Set the crust aside. Keep the oven on. A partly baked shell helps prevent a soggy bottom beneath the custard.
Cook the onion and ham. While the crust bakes, melt the butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened but not browned. Add the ham and cook for 1 minute to warm it and drive off surface moisture. Remove the pan from the heat and let the mixture cool for a few minutes.
Mix the custard. In a bowl, whisk the eggs just until blended. Whisk in the cream, milk, salt, pepper, and nutmeg. Avoid whipping in lots of air, which can make the finished custard puff unevenly and then sink. Taste a small piece of ham before deciding whether the full amount of salt is needed.
Fill the crust. Scatter the onion and ham evenly across the warm shell, then top with the cheese. Pour the egg mixture over the filling, stopping just below the rim so it does not spill while baking. Place the pie plate on a baking sheet to make it easier to move and to catch any drips.
Bake until set. Bake at 375°F (190°C) for 30–35 minutes. The edges should be set and lightly golden; the center may wobble slightly when the plate is nudged, but it should not look liquid. For food safety, check the center with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If it has not reached that temperature, bake for a few more minutes and check again.
Rest and serve. Let the quiche rest for 10 minutes before cutting. The custard will finish settling as it cools, giving cleaner slices. Scatter with chives, if using, and serve warm or at room temperature.

Tips

Keep the pastry crisp: Blind-baking is worth the extra step, especially if the crust is deep or the filling ingredients are moist. If the crust begins to brown too quickly during the final bake, loosely cover its rim with foil.
Use a different cheese if needed: Emmental, Swiss, or a mild white cheddar can replace Gruyère. Cheddar gives a sharper flavor and may make the filling a little oilier; avoid very wet fresh cheeses.
Mind the filling moisture: Cook watery vegetables such as mushrooms or spinach first, then drain or squeeze them well. Adding them raw can release liquid and leave the custard loose.
Prevent overbaking: Start checking at 30 minutes. The center should still have a gentle wobble when removed from the oven, and its measured temperature must meet the egg-dish minimum. A firm, browned center is more likely to be dry.

Serving Suggestions

Serve a warm slice with a simply dressed green salad, cucumber salad, or steamed green beans for a light meal. For brunch, add fresh fruit and crusty bread; for lunch, pair it with tomato soup or a small bowl of lentils. A little Dijon mustard on the side works well with the ham and cheese, but the quiche is flavorful enough to serve plain.

Cut the tart into eight wedges with a sharp knife. For neat slices, wipe the blade between cuts. It is also good at room temperature, making it convenient for a buffet or picnic, but do not leave it unrefrigerated for more than two hours.

Variations

Closer to quiche Lorraine: Replace the cooked ham with 6 oz (170 g) diced bacon or lardons. Cook them thoroughly in the skillet, drain excess fat, then add the onion. The result is smokier and richer.
Vegetarian: Leave out the ham and use 1½ cups (about 150 g) cooked, well-drained vegetables such as mushrooms, spinach, or leeks. Season to taste; the filling will be less salty and more vegetable-forward.
Herb and cheese: Add 1 tablespoon (4 g) chopped thyme or parsley, or swap in ¾ cup (75 g) Gruyère and ¼ cup (25 g) grated Parmesan. Parmesan is saltier, so reduce the added salt.
Crustless: Butter a 9-inch (23 cm) pie plate and pour in the filling without pastry. Bake until the center reaches 160°F (71°C); begin checking around 25 minutes, since the shallower mixture may cook faster.

Storage and Reheating

Refrigerate leftover quiche within 2 hours of baking. Cover the pie plate or transfer slices to an airtight container; keep refrigerated for 3–4 days. For longer storage, wrap individual cooled slices well and freeze for up to 2 months. Thaw overnight in the refrigerator for more even reheating.

Reheat slices in a 325°F (165°C) oven for about 15–20 minutes, until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave also works for a quick portion, though it softens the pastry; heat in short intervals and verify the center is hot. Do not reheat a quiche that has been left at room temperature longer than two hours.

Frequently Asked Questions

Is this the same as quiche Lorraine?
It is a close, ham-and-cheese version of the French tart. Quiche Lorraine is commonly made with bacon or lardons, while versions with cheese, ham, or other additions are also widely made. The name and ingredients vary by recipe and household.

Can I make it ahead?
Yes. Bake it, cool it, and refrigerate it covered for up to 3–4 days. Reheat before serving, or serve it cold if preferred. You can also blind-bake the shell a day ahead and keep it covered at room temperature, then fill and bake the quiche the next day.

Why is my quiche watery?
Common causes are vegetables that were not cooked and drained, a custard that was underbaked, or a crust that was not blind-baked. Let the quiche reach the egg-dish safe minimum temperature, and rest it before slicing so the custard can settle.

Can I use half-and-half instead of cream and milk?
Yes. Use 1½ cups (360 ml) half-and-half in place of both. The custard will be somewhat less rich but should still set well. Avoid using only low-fat milk, which makes a less creamy filling and can produce a softer texture.

How can I tell when the center is done?
The outer area should be set, while the center has only a slight wobble. For egg-dish safety, confirm with a food thermometer that the center reaches 160°F (71°C). If the crust is already well browned, cover its edge loosely with foil while the filling finishes.

Can I freeze baked quiche?
Yes. Cool it fully, wrap whole or in slices, and freeze for up to 2 months for best quality. Thaw in the refrigerator, then reheat in the oven until the center reaches 165°F (74°C). The pastry may be a little softer after freezing and thawing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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