This savory cake, also known as Quiche, is the epitome of elegance and rich flavor. The key to its success is Gruyère cheese – a Swiss treasure that has a delicate nutty aroma and melts perfectly, creating a luxurious creamy texture.

Here is the recipe for the perfect savory cake that will enchant every guest:

🧀 What will you need?
Base: 1 package of refrigerated puff pastry (for a quick version) or homemade shortcrust pastry.
Filling:

200 g of good-quality stewed ham (diced).
150 – 200 g of Gruyère cheese (coarsely grated).
3 large eggs.
250 ml whipping cream (33% – for maximum creaminess).
1 small leek (white part only) or onion (fried in butter).
A pinch of nutmeg (don’t skip it, it brings out the taste of the cheese!), salt and ground black pepper.
👩‍🍳 Steps to perfection


Preparing the base: Roll out the dough and line the cake tin (and the sides). Prick the bottom with a fork. If you are using a shortcrust pastry, I recommend blind-baking it (with a weight) for 10 minutes at $180°C$.
Layering: Spread the fried leek and chopped ham evenly over the bottom of the pastry. Sprinkle with half of the grated Gruyère cheese.
Topping: In a bowl, whisk the eggs and cream. Add salt, pepper and a generous pinch of nutmeg.
Finale: Carefully pour the topping into the mold and sprinkle the remaining cheese on top.
Baking: Bake in an oven preheated to $180°C$ for approximately 30-35 minutes, until the surface is golden and the filling is firm (it should not shake like jelly).

💡 Why Gruyère?
This cheese contains almost no lactose (thanks to its long maturation) and when baked, it does not just form a “rubbery” layer, but merges with the cream into a thick cream. Its saltiness contrasts perfectly with the sweetness of the cream.

Pro Tip: Let the cake rest for at least 15 minutes before slicing. The flavors will meld and the creamy filling will settle slightly, making the cuts clean and beautiful.

Would you like to try this cake in a gluten-free version, or are you looking for a tip for a fresh salad that goes well with it as a side dish