Cheese and Ham Quiche

Ingredients

• oat flan pastry lining a 22 cm diameter quiche dish or tart tin
• 30 g parmesan cheese, cut in 2 pieces
• 100-150 g diced cooked ham
• 2 large eggs
• 250 g double cream or whipping cream – see 2nd tip
• ½ level tsp fine sea salt or fine pink Himalayan salt
• ¼ tsp freshly ground black pepper

Method

1. Make oat flan pastry and press it into a 20-22 cm diameter ceramic quiche dish or metal tart tin, then chill in fridge 1-6 hours or overnight. See 3rd tip in pastry recipe to make pastry for a 28 cm diameter quiche to serve 6-8.
2. Grate parmesan 6 sec/speed 9, then set aside in a small bowl; preheat oven to 160°C with fan/180°C without fan, gas 4, Aga roasting oven.
3. Mix eggs, cream, sea salt, pepper and reserved grated parmesan 30 sec/speed 4, then remove pastry shell from fridge and prick all over with a fork – see step photos.
4. Sprinkle diced ham evenly over base of pastry shell, then gently pour egg mixture over top. Bake 30 minutes or until golden brown and puffed on top. Serve hot, warm, room temperature or cold – see 4th tip to see what we like to have with it. If you’re making it to serve later, cool in dish/tin on a wire rack 30 minutes then chill in fridge until ready to serve.

Janie’s Tips

1. To use leftovers instead of ham and parmesan, feel free to choose roasted or steamed vegetables, other diced meats, cheddar cheese, blue cheese, and let me know in the comments below which are your favourite combinations!
2. Double cream is a pure cream with around 48% butterfat. It’s easy to make in your Thermomix with my recipe.
3. To serve 6-8, make the larger quantity of oat flan pastry (see recipe) and press it into a 28 cm diameter quiche dish or tart tin, then chill. Increase all other ingredients by 1½ times, i.e. for cheese and ham quiche use 45 g parmesan, 200 g diced ham, 3 large eggs, 375 g cream, ¾ tsp fine sea salt and ½ tsp ground black pepper. Baking time may be 5-10 minutes longer so keep an eye on progress during baking.
4. We like to serve quiches with a chutney or two for a picnic, a quick lunch or an easy supper. For something more substantial, serve with salad/s, sliced ripe tomatoes, roasted vegetables, baked potatoes.