Ingredients :

• Potatoes — Choose waxy potatoes — Charlotte, Amandine, or fingerlings. Floury varieties like Monalisa will fall apart during cooking and turn your quiche into a compact mash without identifiable layers. Cut them into 3 to 4 mm thick slices. Too thick, and they will stay hard in the center despite parboiling.
• Turkey ham — Get thick slices if you have the choice — diced, it has much more presence than thin strips that disappear. Avoid very low-fat versions: they release water during cooking and make the filling soggy. Between 150 and 200 g is the right range for 4 to 6 people.
• Heavy cream + milk — The duo that creates the texture. All heavy cream is too heavy — the quiche becomes almost overwhelming after two bites. All semi-skimmed milk is too watery and doesn’t set well. A 50/50 ratio (20 cl of each) results in a fluid, silky mixture that bakes into a smooth cream without being greasy.
• Grated cheese — Emmental gets the job done without complaints. But if you have Comté on hand, the difference in depth of flavor is truly noticeable — fruitier, more complex. Grate it yourself if you can: pre-grated cheese is coated in cornstarch which prevents even melting and leaves unsightly small clumps.