Gruyere, Ham And Arugula Quiche

Preheat the oven to 375 degrees F. Place a 9-inch removable tart pan on top of a baking sheet lined with parchment paper and set aside.

For the Pie Dough: Place the flour, sugar and salt in the bowl of a food processor, such as a Cuisinart, fitted with a metal blade attachment. Pulse on/off to incorporate. Add the butter and continue to pulse till the dough resembles coarse meal. With the machine running, slowly add the water in a steady stream. Pulse till the dough has just come together. Be careful not to over mix.

With your hands form the dough into a round flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

When the dough is ready, roll out the dough into a large 10-inch round or square (depending on what type of tart pan you’re using), about 1/8-inch thick. Place the dough into the pan and line the bottom and sides with the pastry. Use your hands to press down gently on the dough adhere. Set aside.

Assembling the Tart: Sprinkle cheese on the bottom of the tart followed by the ham and arugula. Make sure to spread out evenly.

In a small mixing bowl add the eggs, cream, half-n-half, salt, cayenne pepper white pepper, nutmeg, and dry mustard, whisk until well blended.

Pour the egg mixture into the filled tart pan.

Place in the oven and bake for about 35 minutes, or until a knife inserted in center comes out clean. Allow the tart to cool slightly before serving.