Tarta de Jamon con Queso, Jalapeños y Habaneros
Ham and Cheese Quiche with Jalapeño and Habanero
Recipe Yield
4 servings
Cooking time
35 minutes
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Ingredients
For the crust:
- ¾ cup all-purpose flour plus more to roll out dough
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon kosher salt
- 4 tablespoons cold unsalted butter diced
- 3 tablespoons cold vegetable shortening diced
- ¼ cup cold water more or less as needed
- 1 cup dried beans to par-bake
- 1 egg white reserve the yolk for the filling
For the quiche:
- 3 eggs plus reserved egg yolk from crust
- 1½ cups whole milk
- Pinch of kosher salt
- ½ teaspoon coarsely ground black pepper
- ¾ cup diced ham
- ½ cup sliced pickled jalapeños
- 1 to 2 tablespoons sliced pickled habaneros
- ⅓ cup shredded Oaxaca cheese
- ⅓ cup crumbled queso fresco
- ⅓ cup crumbled queso Cotija
To Prepare
To make the crust:
- In a medium bowl, mix the flour with the fresh herbs and salt. Incorporate the butter and the shortening into the flour with your fingers, until the mix resembles coarse meal. A tablespoon at a time, add the cold water, and incorporate it into the mix, until you can gather the dough into a ball. Pat into a flat thick circle of about 5” to 6” and wrap in plastic wrap or wax paper. Chill in the refrigerator for at least an hour and up to 48 hours.
- When ready to use, set the rack in the middle of the oven and preheat to 375°F.
- Roll out dough on a lightly floured surface into a circle of about 11” to 12” and transfer it to a 9” pie dish. Press so that the dough covers the bottom and sides and has an overhang around the edge of about ½”. Shape it either by pressing with a fork, or by crimping with your fingers as if making empanadas.
- Prick the dough all over with a fork. Cover it with parchment paper or aluminum foil all over, including the sides, and add a cup of dried beans to weigh it down. Par-bake in the oven for 8 to 9 minutes.
- Meanwhile, beat the egg white with a whisk or fork until frothy.
- Remove crust from the oven, remove beans and paper. Brush crust with the beaten egg white and bake for another 10 minutes.
To make the quiche:
- In a medium bowl, whisk together the eggs, the egg yolk you had set aside, milk, salt and pepper.
- Spread the ham and pickled jalapeños and habaneros all over the pre-baked crust. Pour in about half of the egg mixture. Spread the cheeses all over and then pour in the remaining egg mixture.
- Bake until the top is pillowy and has a golden brown, about 30 to 35 minutes. Serve with a greens salad on the side.
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