Ham and Cheese Quiche

Ingredients

• 1unbaked or partially baked pie crust
• 3 largeeggs
• 175 ml (3/4 cup)double cream
• 1 tablespoonfresh parsley, chopped
• 1/4 teaspoon eachsalt and pepper
• 1 teaspoonDijon mustard (optional)
• 113 g (4 oz; 1 cup)shredded cheese, a combination of Gruyère and Swiss
• 170 g (6 oz)thick-cut smoked or honey ham, cubed
• 60 ml (1/4 cup)leek, thinly sliced

Instructions

1. 1

   Blind bake crust

   Partially bake a shop-bought or homemade quiche crust using a blind-baking method before adding the filling. Refer to your quiche crust instructions for the full method.

2. 2

   Layer the filling

   Scatter the cheese over the partially baked crust first, so it sits against the pastry. Add the ham and parsley evenly across the base.

3. 3

   Whisk the custard

   Whisk the eggs, double cream, salt, pepper and mustard, if using, until combined. For a lighter filling, pulse the mixture in a food processor or blend with an immersion blender for about 30 seconds; this can add about 60 ml of volume. Alternatively, whisk quickly by hand for 1–2 minutes, adding another egg if the volume does not increase.

4. 4

   Fill the crust

   Pour the egg mixture into the crust without letting it overflow. In a tart tin, leave about 6 mm of crust visible at the sides; in a pie dish, fill to just below the crimped edge.

5. 5

   Add the leeks

   Arrange a thin layer of raw leek over the top and press it down lightly. It will soften into the custard as the quiche bakes.

6. 6

   Bake until set

   Bake at 177°C for 25–30 minutes in a shallow tart dish, or 40–50 minutes in a pie dish. The filling should feel slightly firm and should not wobble when you gently jiggle the dish.

What is ham and cheese quiche?

Quiche is a savoury French tart made with an egg-and-cream custard baked in pastry. The best-known classic, quiche Lorraine, traditionally features bacon, while this version uses ham, cheese and leek.

Cheese against the crust gives the base a savoury layer, and blending or briskly whisking the custard helps make the filling airy. It works for breakfast, brunch or a simple main meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2480 calories, 80g protein, 100g carbs, 190g fat.

The pastry and cream contribute much of the carbohydrates and fat, while the eggs, cheese and ham provide most of the protein. The recipe is listed as one serving, so its full ingredient quantities are counted here as one portion; balance the plate with salad or vegetables.

Build the filling in layers

Cheese first: spreading it over the pastry puts a layer between the crust and the wetter filling. Gruyère and Swiss both melt well and bring a savoury, nutty flavour.

Ham and parsley: distribute them across the crust rather than piling them in one spot, so each slice gets a fairly even share.

Get a light custard

Blending: a food processor or immersion blender incorporates air quickly; blend for about 30 seconds. The recipe gives an increase of about 60 ml in volume as a cue.

Whisking by hand: whisk briskly for 1–2 minutes. If the mixture does not gain volume, the method suggests adding an extra egg.

Watch the filling level

Tart tin: leave around 6 mm of pastry visible at the sides after pouring in the custard. This gives the filling room without spilling over.

Pie dish: stop just below the crimped edge. The leeks go on top after filling, so press them gently into place rather than stirring them through.

Use the right baking time

Shallow dish: start checking after 25 minutes, with the stated baking time of 25–30 minutes at 177°C. A deeper pie dish takes 40–50 minutes at the same temperature.

Doneness: the centre should look set and feel slightly firm, with no visible movement when you jiggle the dish gently. The shape and depth of the dish affect the timing.

Serve it simply

Let the quiche settle briefly before slicing, which helps the custard hold together. A crisp green salad or lightly dressed leaves make a fresh contrast to the rich filling.

For a more substantial plate, serve it with boiled new potatoes or roasted vegetables. It also suits a brunch spread alongside fruit.

Recipe notes & tips

• Partially bake the crust before filling it to help it stay crisp.
• Use a food processor or immersion blender for about 30 seconds to aerate the custard.
• Spread the cheese, ham and parsley evenly for more consistent slices.
• Leave room at the top of the pastry to prevent the filling from overflowing.
• Choose baking time by the dish: a shallow tart tin takes less time than a pie dish.
• Check for a set centre and a slight firmness rather than relying on colour alone.

Variations

• Use one cheese: Replace the Gruyère and Swiss combination with the same quantity of either cheese.
• Try a different ham: Choose smoked or honey ham to vary the savoury or sweet notes.
• Add herbs: Swap the parsley for another fresh herb that pairs well with ham and cheese.
• Omit the mustard: Leave out the optional Dijon for a simpler, milder custard.
• Make it meat-free: Leave out the ham and add extra leek for a vegetable-focused filling.

Common mistakes to avoid

• Skipping the blind bake: Partially bake the crust first so it is less likely to turn soggy.
• Overfilling the crust: Leave the specified space at the edges to avoid spills in the oven.
• Uneven layering: Spread the cheese, ham and parsley across the base so they are not concentrated in one slice.
• Under-aerating by hand: Whisk briskly for 1–2 minutes, or use a blender for about 30 seconds.
• Using one timing for every dish: Follow the shorter range for a shallow tart tin and the longer range for a pie dish.
• Baking until it wobbles: Continue baking until the filling is set and does not move when the dish is jiggled.

How to store

Refrigerate leftover quiche in a covered container for up to 3 days. Reheat slices in a moderate oven until warmed through, or serve them cold.

Frequently asked questions