Gran's Ham and Cheese Quiche Recipe

Ingredients

• 110 g (3/4 cup + 1/8 cup)self-raising flour
• 55 g (1/4 cup)Trex or vegetable shortening
• A generous pinchsalt
• As neededcold water
• 1/2 tspmustard powder
• 200 g (7 oz)ham, roughly chopped
• 140 g (1 + 2/3 cups)strong Cheddar cheese, grated
• 3free-range eggs
• About 50 ml (1/4 cup)milk
• To tastesalt and pepper

Instructions

1. 1

   Make the pastry

   Lightly grease and flour a 20 cm round baking dish, then heat the oven to 220°C (fan 200°C). Rub the flour, Trex and salt together in a bowl until crumb-like; a pastry blender can help.

2. 2

   Bring dough together

   Add cold water 1 tsp at a time, mixing with a flat knife until the mixture comes together as a dough.

3. 3

   Roll the pastry

   On a lightly floured surface, roll the dough out to 3 mm thick.

4. 4

   Line the dish

   Carefully lift the pastry into the prepared dish and press it into the edges.

5. 5

   Trim and chill

   Trim the excess pastry around the outside edge of the dish to help limit shrinking, then chill the case until needed.

6. 6

   Add mustard powder

   Sprinkle the mustard powder evenly over the pastry base.

7. 7

   Add the ham

   Scatter the chopped ham across the pastry base in an even layer.

8. 8

   Top with cheese

   Sprinkle the grated Cheddar evenly over the ham.

9. 9

   Pour in egg mixture

   Beat the eggs in a jug, then add milk to bring the total volume to 250 ml (1 cup). Season with salt and pepper and pour the mixture evenly over the filling.

10. 10

    Bake until golden

    Bake in the preheated oven for 30–40 minutes, until cooked through and deep golden in colour.

What is ham and cheese quiche?

Quiche is a savoury baked tart with a pastry shell and an egg-based filling; the dish is associated with French cooking, while this version has a homely English feel. Ham and strong Cheddar make a familiar, savoury filling.

Here, the pastry is made from self-raising flour and vegetable shortening, and the case goes into the oven without a separate blind-baking stage. Chilling it before filling helps make the simple method easier to manage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 14g protein, 12g carbs, 16g fat.

The pastry and cheese provide much of the carbohydrate and fat, while the eggs, ham and Cheddar contribute protein. Serve a slice with salad or vegetables to add freshness and make a more balanced plate.

A simple pastry case

Shortening: rub it into the flour and salt until the mixture looks like crumbs, then add cold water gradually. Stop once the dough holds together; adding more water than needed can make it sticky.

Rolling: aim for an even 3 mm thickness so the base and sides bake at a similar rate. Lift the pastry gently into the dish and press it into the corners rather than stretching it.

Build the filling in layers

Mustard: distribute the powder over the pastry base for an even savoury note. The recipe uses powder directly rather than mixing it into the egg.

Ham and Cheddar: spread the chopped ham evenly, then cover it with grated cheese. This layering helps each slice contain both ingredients.

Get the egg mixture right

Volume: beat the eggs and add milk until the mixture reaches 250 ml. The stated 50 ml of milk is approximate, so use the total volume as your guide.

Seasoning: add salt and pepper before pouring the mixture over the filling. Pour steadily so it reaches across the dish without disturbing the layers too much.

Check when it is done

Timing: bake at 220°C (fan 200°C) for 30–40 minutes, watching towards the end of the range. The quiche should look deep golden and be cooked through.

Resting: let it settle briefly before cutting so the filling is easier to portion. If the pastry edge browns quickly, keep an eye on the dish as it finishes baking.

Serving ideas

For a light meal, serve a warm or room-temperature slice with a green salad or steamed vegetables. Their freshness works well alongside the rich pastry and cheese.

It also suits a picnic or packed lunch once cooled. Cut it into wedges and serve with a simple tomato salad or crisp leaves.

Recipe notes & tips

• Keep the water cold and add it a teaspoon at a time so the pastry does not become overly wet.
• Dust the work surface lightly with flour to prevent the pastry sticking as you roll it.
• Press the pastry into the dish without pulling or stretching it, which can encourage shrinkage.
• Grate the Cheddar evenly so it covers the ham without large clumps.
• Use the 250 ml total egg-and-milk volume as the measure, since the milk quantity is approximate.

Variations

• Use leftover ham: chop it into bite-sized pieces before spreading it over the base.
• Try another cheese: swap the Cheddar for a similarly firm cheese with a savoury flavour.
• Add spring onion: scatter finely sliced spring onion over the ham before adding the cheese.
• Include cooked vegetables: add well-drained cooked vegetables in a modest layer so the filling does not become watery.
• Serve cold: cool the baked quiche and cut it into wedges for a picnic-style meal.

Common mistakes to avoid

• Adding too much water: the pastry can turn sticky; add it a teaspoon at a time and stop when the dough holds together.
• Stretching the pastry: it may pull back during baking; ease it into the dish and press it into place.
• Rolling unevenly: thick and thin patches cook differently; aim for an even 3 mm sheet.
• Uneven filling: some slices may have little ham or cheese; distribute both over the base in an even layer.
• Underbaking: the centre may remain unset; bake for 30–40 minutes until cooked through and deep golden.

How to store

Once cooled, cover and refrigerate the quiche for up to 3 days. Reheat slices in the oven until hot, or serve them cold.

Frequently asked questions