American · Brunch
Ham and Cheese Quiche
A single-serving savoury egg custard baked in a flaky pastry shell, filled with diced ham and Gruyere cheese. Eggs and cream are whisked with nutmeg, then poured over the ham and cheese and baked until the centre is just set. Served warm.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1024Calories
63.9gProtein
66.1gFat
38.9gCarbs
4.4gSugar
1.7gFiber
3211mgSodium
655mgChol
28.3gSat Fat
420mgPotassium
682mgCalcium
2.1mgIron
1.8mcgVitamin B12
3.2mgVitamin C
protein-rich
rich-umami
weekend-brunch
all-time-classics
Instructions
1
Prep
Heat oven to 190C, line a small tart tin with shortcrust pastry and press evenly into base and sides.
2
Blind-bake
Bake lined pastry with parchment and weights at 190C for 12 minutes until edges pale gold, then remove weights and cool slightly.
3
Whisk
Beat eggs, cream, nutmeg, salt and pepper together until uniform and slightly frothy with no yolk streaks.
4
Build
Dice ham, shred Gruyere, scatter both over pastry base, then pour egg mixture in evenly.
5
Bake
Bake at 190C for 25 to 28 minutes until custard puffs at edges and centre has faint wobble.
6
Plate
Rest quiche in tin 15 minutes, then slide onto plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 22 sheet (180g) shortcrust pastry
- 44 large eggs
- 2/3 cup160ml heavy cream
- 2.8 oz80g Gruyere cheese
- a pinch of ground nutmeg
- a pinch of salt
- a pinch of black pepper
