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!