1/2 cup diced Jambon de Paris
8 large egg yolks
1 cup heavy cream
1 cup whole milk
1 tsp. chopped fresh thyme
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup grated Gruyère
1/2 cup bite-size broccoli florets, steamed
In a medium bowl, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
Position a rack in the center of the oven and heat the oven to 325°F.
Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.
Recipe credits: Joanne Chang