Ham And Cheese Quiche
French savoury tart made of a flaky pastry filled with an egg base, ham and cheese. This ham and cheese quiche can be enjoy warm or cold and freezes well.
Servings: 12 small portions
For the crust
- a little less than ½ cup butter, softened (cut in cube packed) or 100g
- 1 and ⅓ cup flour or 200g
- 1 pinch salt
- 60 ml milk or water if you prefer
For the Quiche filling
- ¼ cup scallions, chopped
- ham, chopped 100g
- 4 eggs large
- 1 cup heavy cream or milk
- 2 handful grated cheese ideally Emmental
- Salt and pepper to taste
For the crust
Mix the butter, the flour and salt together until it is crumbly.
Add in the milk or water gradually as you might need a few drops less.
Form into a ball and set in the fridge for 20 minutes or so.
Roll the dough on a lightly floured surface.
Unroll the dough on a muffin pan or (one 9-inch mold) and cut the edge and shape the dough to the bottom of the mold.
For the filling
Once the pie crust is placed, add the green onions and the ham, spread it so it is heavenly distributed.
In a bowl, beat the eggs and add the milk (or heavy cream), add salt and pepper to taste.
Pour carefully onto the pie crust. Sprinkle with the cheese.
Cook in the oven 30 minutes at 375F.
Calories: 232kcal | Carbohydrates: 12g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 205mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg