Like with my haloumi-stuffed, coconut chicken nuggets, I really must have more faith in my cooking skills. I was so nervous about making this ham cheese and chive quiche I only snapped a few quick pics before serving it up to my guest of honor – my grandma. Well that and I didn’t want to keep her waiting (she’s not used to my photo-before-eating like Will is). As you can see I was also too scared to attempt to take it out of the tin. I don’t know how people do it, it’s nerve-wracking!
I don’t really know what I feared but it seems whenever pastry is involved I panic but yet again I needn’t have worried. I can’t take credit for the buttery, crumbly pastry (I bought it) but the creamy, cheesy, soft and tasty filling I can claim as all mine including the baked Christmas ham. Yes I still have a decent supply of it in the freezer. Freshly-picked from my garden the chives are most definitely my own.
I based the filling on my friend Sarah’s mum’s famous mini quiches (we request them at every party) with the ham, cheese and chive filling but, inspired by Chris’s recent quiche (The Cafe Sucre Farine) I added Gouda cheese and copied her egg and yoghurt mixture. It sounds much healthier using yoghurt instead of cream doesn’t it? I still don’t think you can call it healthy with two cups of cheese but I’m happy to kid myself.
It takes a little while from start to finish but not all that much hands-on work. Really it’s a throw-it-all-in recipe, you just throw everything in at different stages. Feel free to make the pastry yourself (I do think it’s better just more effort). I think this sour cream pastry would be just perfect but if that’s a little scary, I highly recommend the Careme pastry range. It tastes just like homemade (and no I wasn’t paid to say that I just really like it), probably because all their products are handmade and they use Laucke flour and is really easy to use. It’s also a family-run business and the couple’s names are William and Claire. See… must be meant to be.
I served the quiche with creamy potato bake and a fresh salad of rocket, sweet potato, feta and pine nuts. Yes that’s my version of a salad. I’m getting better at them don’t you think (you can say no). Enjoy!
What about you? Do you make your own pastry or stick to the store-bought stuff.
- 1 packet shortcrust pastry
- 200g free-range ham, finely sliced.
- 1 tbsp chopped chives
- 1 cup shredded cheddar cheese
- 1 cup shredded Gouda cheese
- 9 free-range eggs
- 3/4 cup low-fat plain Greek-style yoghurt
- Grease and line a fluted tart tin.
- Roll out the pastry and gently place it over the tin.
- Shape it into the tin and leave a 2cm over-hang.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Pre-heat the oven to the temperature specified on the pastry.
- Line the pastry case with baking paper and fill with pie weights or dried beans.
- Bake according to packet instructions or until it starts to turn golden.
- Remove weights and cook a further 5-10 minutes.
- Remove from the oven and place on a wire rack.
- In a bowl, whisk the eggs until the whites and yolks are no longer separated then whisk in the yoghurt until smooth.
- Arrange half the ham in the pastry case and top with half the chives and cheese.
- Repeat finishing with the cheese.
- Gently pour the egg mixture over the top.
- Very very carefully transfer the un-cooked quiche to the oven.
- Bake about 40-45 minutes or until set in the middle and beginning to turn golden.
- Serve warm.