Schinken-Käse-Quiche ist ein herzhafter Klassiker, der sich perfekt für jeden Anlass eignet. Mit einem knusprigen, goldbraunen Teigboden und einer reichhaltigen Füllung aus Gruyère, Schinken und Schnittlauch kommt es auf die richtige Zubereitung einfacher Zutaten an. Backen Sie sie goldbraun und servieren Sie sie warm, bei Zimmertemperatur oder gekühlt am nächsten Tag.
Category
Lunch
Servings
8
Prep time
30 minutes
Cook time
1 hour 30 minutes
Ham and cheese quiche is a savoury classic that’s perfect for any occasion. With a crisp, golden pastry shell and a rich filling of Gruyère, ham, and chives, it’s all about simple ingredients done right. Bake it to golden perfection and serve warm, at room temperature, or chilled the next day.
Ingredients
- 1 sheet of shortcrust pastry (30 x 30 cm / 12 x 12 inches)
- 300ml (10 fl oz) cream
- 3 extra-large eggs
- salt and pepper, to taste
- 1 small bunch of chives, finely diced
- 200g (7 oz) Gruyère cheese, diced
- 300g (10.5 oz) ham, diced
Directions
Preheat your oven to 180°C (350°F) fan-forced.
- Lightly grease a 20cm (8-inch) fluted pie tin with a removable base.
- Lay the shortcrust pastry sheet over the tin, pressing it firmly into the edges.
- Trim the excess pastry, leaving a slight overhang around the edges.
- Prick the base of the pastry with a fork to prevent it from puffing up.
- Line the pastry with baking paper and fill it with pie weights or dried beans.
- Blind bake the pastry for 25 minutes.
- Remove the pie weights and baking paper, then bake for an additional 8–10 minutes, or until the pastry is lightly golden.
- Remove the pastry shell from the oven and allow it to cool in the tin for 20 minutes.
- In a mixing bowl, whisk together the eggs, cream, a pinch of salt, pepper, and the diced chives until well combined.
- Spread the diced cheese and ham evenly over the base of the cooled pastry shell.
- Pour the egg and cream mixture over the cheese and ham, ensuring it spreads evenly.
- Place the quiche in the oven and bake at 180°C (350°F) for 40 minutes, or until the filling is set and lightly golden.
- Allow the quiche to cool slightly before slicing.
- Serve at room temperature the same day or chilled the next day.
