Let’s get baking!
Serving Suggestions
Serve your Ham and Cheese Quiche warm alongside buttery new potatoes and a crisp green salad for a complete meal. Or enjoy it cold as part of a packed lunch or picnic spread. It’s a versatile dish that’s suitable for grown ups and kids.
Tips for Success
- Save Time: If you’re short on time, use a shop-bought shortcrust pastry instead of making your own.
- Customise the Filling: Swap the ham for cooked bacon, shredded chicken, or sautéed vegetables for a vegetarian version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold.
We love this quiche recipe
This is a great recipe if your short on time, the pastry hack is a great time saver. Normal pastry calls for the dough to be chilled but its not the case here. You’ll love the combination of creamy filling, savoury ham, and melted cheese encased in buttery pastry it is irresistible. It’s one of those dishes you’ll find yourself making again and again.
Enjoy your Ham and Cheese Quiche with family and friends, and don’t forget to savour every bite! 😊
Easy Ham and Cheese Quiche Recipe
A quiche is the perfect dish for any occasion—whether it’s a family dinner, a picnic, or a quick weekday lunch. This Ham and Cheese Quiche recipe is a classic, combining a buttery homemade pastry with a rich, creamy filling. It’s versatile, satisfying, and surprisingly easy to make. Plus, it’s just as delicious served warm as it is cold, making it ideal for leftovers or on-the-go meals.
Ingredients
- 400 g plain flour
- 220 g butter
- 70 ml water
For The Filling:
- 200 ml Double Cream
- 150 ml Milk
- 3 Eggs
- 1 tsp Dijon Mustard
- 150 g Chopped Ham
- 100 g cheddar cheese grated
- Pinch of Salt and pepper
Instructions
Prepare the Quiche Tin
- Preheat your oven to 170°C (fan) or 325℉. Butter and flour a 23cm quiche tin to ensure the pastry doesn’t stick.
Make the Pastry
- In a small saucepan, melt the butter with the water over low heat until fully dissolved.
- Place the flour into a mixing bowl and pour in the melted butter mixture. Stir with a wooden spoon until it forms a dough.
- Press the dough into the quiche tin, ensuring it evenly covers the base and sides. Let it overhang slightly at the edges for a rustic look.
Blind Bake the Pastry
- Prick the base of the pastry all over with a fork to prevent it from puffing up.
- Line the pastry with a large piece of parchment paper and fill it with baking beans (or dried rice, lentils, or split peas).
- Blind bake in the oven for 20 minutes. Remove the baking beans and parchment paper, then bake for an additional 10 minutes to ensure the base is cooked through.
- Let the pastry cool slightly, then trim the edges with a sharp knife for a neat finish.
Assemble the Filling
- Sprinkle the chopped ham evenly over the base of the pastry case, followed by ¾ of the grated cheese.
- In a mixing bowl, whisk together the double cream, milk, eggs, Dijon mustard, and a pinch of salt and pepper. Pour the mixture over the ham and cheese.
- Top with the remaining grated cheese for that golden, cheesy crust.
Bake the Quiche
- Bake in the oven at 170°C or 325℉ for 30–40 minutes, or until the filling is set and the top is golden brown.
Cool and Serve
- Allow the quiche to cool for 20 minutes before slicing. This resting time helps the filling set and makes slicing easier.
Tried this recipe?Let us know how it was!
