Delicious Ham Cheese Quiche (Printable Version)
# What You'll Need:
→ Pie Crust
01 -
1 round store-bought pie crust (suitable for a 23 cm pie plate), thawed if frozen
→ Filling
02 -
4 large eggs
03 -
240 ml whole milk
04 -
120 g diced ham (smoked or honey-baked for enhanced flavour)
05 -
110 g freshly grated sharp cheddar cheese
06 -
2 g fine sea salt
07 -
1 g freshly ground black pepper
→ Optional Additions
08 -
50 g baby spinach, chopped
09 -
50 g diced red bell pepper
# Step-by-Step Directions:
01 -
Unroll the pie crust and gently press it into a 23 cm pie plate, ensuring it fits snugly without stretching. Chill the crust in the refrigerator while preparing the filling.
02 -
Vigorously whisk eggs and whole milk in a medium bowl until fully combined and slightly frothy. Add salt and pepper, adjusting seasoning to taste.
03 -
Fold diced ham and grated cheddar cheese into the custard mixture until evenly distributed. Stir in optional spinach or bell pepper, taking care not to bruise delicate vegetables.
04 -
Pour the prepared filling into the chilled pie crust. Smooth the surface with a spatula to ensure even distribution of fillings.
05 -
Place on the middle rack of a preheated oven at 190°C and bake for 35–40 minutes. The surface should be golden brown and the centre set; a knife inserted near the centre should emerge clean.
06 -
Allow the quiche to rest for at least 10 minutes before slicing. Serve warm or at room temperature for clean, neat slices.
# Helpful Notes:
01 -
Blind-bake the crust for 8 minutes at 190°C if you prefer an extra-crispy pastry base.
02 -
Freshly grated cheese provides superior melt and flavour compared to pre-grated types.
03 -
Leftovers can be refrigerated up to 4 days or frozen for up to 2 months. For reheating, use a low oven so the crust remains crisp.