Page 295 - Pie Squared

HAM AND GRUYÈRE SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 10 to 20

A devilishly rich pie, a slimmer version of quiche with fewer eggs and
more add-ins. It’s perfect for brunch, lunch, or cocktail hour—
whether cut in small squares or hearty servings. The custard is
studded with sweet baked ham and nutty cheese and two

ingredients that set it apart: a swipe of mustard on the bottom crust
and a dab of honey in the custard.

Make Ahead: With the exception of the pie dough, this is a make-at-
the-last-minute pie.

ALL-BUTTER CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING
5 large eggs

1 cup (240 ml) half-and-half

3 tablespoons honey

1 tablespoon snipped fresh chives

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

3 tablespoons Dijon mustard (smooth, grainy, or coarse)