ham, cheese & chive quiche

Updated: Sep 11, 2019

serves 8

prep time: 45 minutes

cook time: 40 minutes


7 eggs, whisked

300ml thickened cream

1 tbsp chives, chopped

150g leg ham, sliced

1/2 brown onion, finely sliced

1 tomato, sliced

120g grated cheddar cheese

salt and pepper to taste


1 1/2 cups plain flour

150g unsalted butter

1 egg yolk

3 tbsp cold water


preheat oven to 170 degrees

grease and line a 28cm tart tin

add the flour and butter to a blender and blitz until you have a sand textured mixture. add in the egg yolk and cold water and pulse until it starts to form a dough

turn the dough out onto a board and press into a ball. cover with cling film and refrigerate for 15 minutes

on a lightly floured surface roll out your pastry to around 3mm then transfer to a tart tin. gently press the dough into the tin and cut off any excess with a sharp knife. cover the pastry with baking paper and blind bake with either baking beads or dry rice for 15 minutes. remove the baking paper and beads and return to the oven uncovered for a further 10 minutes

remove the tart shell from the oven and allow to completely cool before filling. this will result in a better textured pastry

in a bowl, whisk together the eggs and cream with a pinch of salt and pepper. add the chives, ham, and most of the cheese (reserve a little for on top). sauté the onion until golden then stir it through the mixture too

tip the eggy mixture into the tart shell, top with the remaining cheese and a layer of finely sliced tomato

cook the quiche for 40-45 minutes, you still want it to have a slight wobble to it when gently shaken

allow to stand before serving to allow the quiche to set

best served warm with a simple side salad