Ham and cucumber quiche
Pickled cucumbers and English mustard add a delicious twist to a classic quiche recipe.
Ingredients
-
250 g ready-made shortcrust pastry
-
100 g ham
-
100 g cheddar cheese, finely grated
-
150ml milk
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4 medium eggs, beaten
-
1 tablespoon fresh chives, finely chopped
Preparation Method
- Preheat the oven to 200C / 180C Fan. Unroll the shortcrust pastry and use it to line a 23cm springform pan and refrigerate for 15 minutes. Prick the bottom with a fork and line with baking paper, fill with beans. Place on a baking tray and bake in the oven for 20 minutes, remove the greaseproof paper and the beans and return to the oven for 5 minutes until the base is cooked.
- Leave to cool slightly.
Reduce the oven temperature to 180C / 160C Fan. - Brush the bottom of the tin with the English mustard, and spread the cheddar, ham and sliced cucumbers on top.
- Whisk together the cream, milk, eggs, and chives and season well. Spoon the mixture over the cheese and ham mixture and return to the oven and bake for 30-35 minutes until firm. Remove from the oven and allow to cool in the tin before removing. Slice into slices and serve.
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