QUICK AND EASY HAM AND CHEDDAR QUICHE
With only a handful of ingredients, this quiche recipe, similar the French, Quiche Lorraine, comes together so fast. Make it, then think about other variations and create your own flavor combinations. It’s also a good way to use up a little extra ham. I serve this with a simple salad of baby lettuce dressed in olive oil and balsamic.
Servings: 8
Calories: 417kcal
Equipment
- 9-inch pie dish
Ingredients
- 1 sheet store-bought puff pastry 8 oz/226g, thawed according to package directions
- a little flour for dusting
- 1 1/2 cups whipping cream
- 3 large eggs
- pinch of nutmeg
- sea salt and freshly ground pepper
- 1/2 cup grated sharp cheddar cheese
- 1 cup chopped ham
- garden salad for serving, optional
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) glass pie dish.
- Roll the pastry on a little dusted counter until it’s just large enough to cover the base and side of the pie dish. Place the pastry into the dish, gently pressing it up the side of the dish. Tuck any overhanging pastry inside the dish.
- Whisk together the cream, eggs, nutmeg, salt and pepper.
- Sprinkle half the cheese over the pastry. Scatter the ham over the cheese. Carefully pour in the cream mixture. Sprinkle with the remaining cheese. Bake on the second bottom rack of the oven for 35 minutes until the top is golden and the filling is set.
- Remove from the oven to wire rack; let cool. The quiche becomes firm as it cools. Serve a little warm but the filling will be very soft. Or let cool completely and serve at room temperature. Put the quiche into the fridge for an hour or two before serving. Serve with salad.
Nutrition
Calories: 417kcal | Carbohydrates: 15g | Protein: 11g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 141mg | Sodium: 368mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg