Brunch Quiche and Dreams of Paris

The day before Easter, I bought two dozen medium eggs to boil and dye. I like to dye the medium eggs because they are cute and less of an investment - nobody here really likes hardboiled eggs. Our Saturday got away from us and we never had time to actually boil or dye eggs, and Sunday was even busier. I found myself with two dozen medium sized eggs in my fridge that needed to be used.
At the same time, I had a serious craving for ham with Herb de Provence. When I was in Paris last summer, we bought some ham at a local grocery store, just for making quick sandwiches with, and I was amazed at how amazing the flavor was simply because it was seasoned with a little Herb de Provence. It is such a wonderful aromatic combination of herbs (hello, lavender!), and seems to pair well with ham.
So, I decided to delight my husband with one of his favorite foods of all times, and make him a quiche that he could eat throughout the busy work week. I decided to experiment (because that's what I do!) and came up with my own quiche recipe, and let me tell you: this was the best quiche I have ever had. I HIGHLY recommend making it if you are a quiche-lover. It's definitely not low-calorie, but would be great at a brunch, or a protein-rich start to your day.
And because I'm not a huge fan of blogs that are so filled with photos of the food that you have to scroll forever to find the recipe, here it is right at the top, for your ease.

Ham and Herb de Provence Quiche
Preheat oven to 400*
1 pie crust prepared and in 9" pie plate
(I prefer homemade. An easy recipe is just 1 cup flour, 1/3 cup butter, a pinch of salt and sugar, and a couple tablespoons of very cold water - enough to get the dough to stick together. Add flour, butter, salt, sugar, and combine using a pastry cutter or fork until dough is sticking together in pea-sized chunks, add water little by little until dough sticks together. Form ball, chill for about 15 minutes before rolling out.)

12 medium eggs or 10 large eggs
1 cup heavy cream
1 t Dijon mustard
1/2 t salt
1/2 t pepper
1 t Herb de Provence (you can find it in the bulk spice section of most higher-end grocery stores)
1 T finely chopped chives - more is not a bad thing if you feel like it (just use kitchen shears for ease)
1 cup fresh grated Jack cheese (yes, I know, not traditional Swiss like most quiche, but Jack is creamier, trust me)
1 cup chopped ham of your choice - the better quality, the better the flavor
2 T fresh parmesan cheese

1. In a large bowl, crack eggs, add heavy cream, and mustard, and blend with an immersion blender until it's a bit frothy - at least a minute, two is okay.
2. Add the rest of the ingredients and gently combine so the cheese disperses (you don't want it all clumped up).
3. Pour egg mixture into pie crust. You can top with extra Jack cheese if you want.
4. Bake at 400* for 20 minutes, then turn oven down to 375* and bake for 25 more minutes (total of 45).
5. Pull it out, and give it a little jiggle. If it doesn't move, then double check by gently pressing down on the top middle. If it feels firm, take it out immediately and cool on a rack. You don't want to overcook a quiche - that's how it gets rubbery.
In this case, after 45 minutes, it was set, but the middle was a little soft when I cut into it. That actually makes it really delicious. This quiche has a very creamy texture.

Originally, I made this quiche mostly for my husband, but I ended up eating almost as much of it as he did. It was so good.
And since I'm really missing Paris, let's relive that trip with a couple of photos I took while I was there. It was glorious. I would go back tomorrow if I could. Maybe you can look at them and pretend you are in Paris while you eat the quiche. Au Revoir!

 (We were there for Bastille Day - this was shot from the balcony of our AirBNB.)

 (This is a Chateau in a tiny little town outside of Paris called Maintenon. So very Cinderella.)

 (This is inside the dome of Sacre Couer.)

(This is the Chateau Vaux le Vicomte - also a little ways outside of Paris and well worth a visit.)