close
Advertisement
Shop Now
Magazine
 

Quick Ham and Cheese Quiche

With ready-rolled shortcrust pastry you can whip up a tasty, homemade quiche in no time, then leave it to bake. A colourful salad and boiled new potatoes go with it perfectly.

Quick Ham and Cheese Quiche

Ingredients

  • 375 g ready-rolled shortcrust pastry
  • 100 g lean ham, sliced medium-thick and cut into small pieces
  • 4 spring onions, sliced into rounds
  • 2 eggs
  • 150 ml low-fat milk
  • 4 tablespoons pouring cream (or use extra milk)
  • salt and freshly ground black pepper
  • 100 g extra-mature cheddar cheese, grated

Preparation

  1. If time allows, leave the pastry, still wrapped, at room temperature for 20 minutes – this makes it easier to unroll without cracking.
  2. Preheat the oven to 200°C (180°C fan forced) and put a baking tray inside to heat.
  3. Lift the roll of pastry over a 20 cm flan tin and gently unroll it. Carefully press the pastry onto the base and sides of the tin. Neatly trim the overhanging pastry with a sharp knife.
  4. Use a piece of baking paper to line the pastry base roughly and cover it with baking beans or scrunched up foil. Put on the baking tray and bake for 10 minutes. Remove the paper and beans or foil and bake for a further 5 minutes.
  5. While the pastry is baking, mix the ham with the onions. Break the eggs into a wide jug with the milk and cream, or extra milk, and seasoning. Whisk lightly.
  6. Sprinkle half the cheese over the base of the pastry case, then top with the onion and ham. Scatter the remaining cheese on top.
  7. Return the flan to the baking tray and pour the egg mixture over the filling.
  8. Bake for 30 minutes or until golden and just firm to the touch.

Serves 4



More Recipes

Ricotta bruschetta

Ricotta bruschetta

With a selection of Italian–style antipasto vegetables in your refrigerator, interesting light meals and snacks can be prepared in minutes, such as these tasty toasts topped with capsicum and ricotta. A salad is all that's needed to make a sustaining lunch.

Roasted vegetable and pasta bake

Roasted vegetable and pasta bake

A hearty vegetarian dish packed with flavour, this is ideal for a family meal or casual entertaining. A selection of vegetables – butternut pumpkin, asparagus and leeks – is roasted in garlicky olive oil, then tossed with chunky pasta shapes and a cheesy sauce.

Roquefort, pear and watercress salad

Roquefort, pear and watercress salad

The ingredients of this fresh and vibrant salad, with contrasting colours, textures and flavours, are perfectly complemented by the subtle walnut oil dressing. The walnut flavour is enhanced by adding lightly toasted walnut pieces to the salad.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Advertisement