Ham and Cheese Quiche
A shortcrust quiche of diced ham, cheddar and a soft cream and egg custard, baked until golden and just set.
Blind-bake the case. That is most of the recipe, and the part people skip.
Line a 23 cm tin with the pastry, prick the base, cover it with baking paper and beans and bake at 180°C for 10 minutes. Take the paper out and bake for 5 minutes more. The case must be dry and set before the custard goes in. Otherwise the base turns pale and soft.
Scatter the ham and cheese over the pastry. Whisk the eggs with the cream, milk, salt and pepper, and pour it over. The custard should reach the top of the case without spilling.
Bake for 25 minutes, until the top is golden and the middle has only a slight wobble. If your oven runs hot, check at 20 minutes. Rest the quiche for 10 minutes before cutting; it firms up as it cools, and warm slices hold together better. Choose a mature cheddar, as a mild cheese disappears into the custard.
Questions About Ham and Cheese Quiche
How long does Ham and Cheese Quiche take to make?
About 1 hour 5 minutes in total — 25 minutes of preparation and 40 minutes of cooking. The recipe serves 6.
What are the key tips for making Ham and Cheese Quiche?
Blind bake the pastry. Do not overfill the case. If your oven runs hot, check at 20 minutes. Rest before slicing.
What should I serve with Ham and Cheese Quiche?
Green salad; Tomato salad; Chutney; Crisp white wine.
How should Ham and Cheese Quiche be stored?
Keeps in the fridge for 3 days. Serve cold or reheat in a 160°C oven for 10 minutes.
Is Ham and Cheese Quiche suitable for a special diet?
This recipe is no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Ham and Cheese Quiche?
About 496 kcal per serving, with 17 g protein, 26 g carbohydrate and 36 g fat. The figures are calculated from the ingredient list and are an estimate.
Ham and Cheese Quiche: Step by Step
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Heat the oven to 180°C / 355°F. Line a 23 cm tart tin with the pastry, prick the base, cover with baking paper and beans and bake for 10 minutes. Remove the paper and beans and bake for 5 minutes more.
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Scatter the ham and cheese over the case.
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Whisk the eggs with the cream, milk, salt and pepper and pour over.
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Bake for 25 minutes until golden and just set. Rest for 10 minutes before cutting.
Tips That Matter
- Blind bake the pastry.
- Do not overfill the case.
- If your oven runs hot, check at 20 minutes.
- Rest before slicing.
Common Substitutions & Variations
- Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
What to Serve With It
Green salad · Tomato salad · Chutney · Crisp white wine
Leftovers and Storage
Keeps in the fridge for 3 days. Serve cold or reheat in a 160°C oven for 10 minutes.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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