Description
This delicious Ham and Cheese Puff Pastry Quiche is easy to make and so versatile. It is perfect for breakfast, brunch, dinner or even as an appetizer!
Ingredients
- 1 1/2 sheets of thawed puff pastry*
- 1 1/4 cups of grated tasty cheddar cheese (105g or 3 ¼ ounces)
- 1 cup of diced ham (135g or 4 ¾ ounces)
- 1/2 a small brown onion, diced
- 3 large eggs
- 1/3 cup of thickened/heavy cream (80g or 2 ¾ ounces)
- 1/4 teaspoon of ground nutmeg
- salt and pepper (large pinch of each)
Instructions
- Grease a shallow 18 x 28 cm (7 x 11 in) baking dish and preheat oven to 200 °C or 180 °C if fan forced ( 400 °F or 350 °F for fan forced).
- Place the whole pastry sheet to one end of the baking dish so that it overhangs the sides by a small amount.
- Now place the half sheet of pastry at the other end of the dish so that it overlaps the first sheet of pastry by about 2 cm (about 1 inch) and so that it also overhangs the sides by a small amount.
- Gently ease the pastry into the dish, making sure that it moulds to the corners.
- Press the pastry sheets together where they overlap so that no filling can leak underneath.
- Sprinkle one cup of the cheese over the pastry base and top that with the ham and onion.
- Now sprinkle the remaining cheese over the top.
- In a medium bowl whisk together the eggs, cream, nutmeg, salt, and pepper.
- Pour egg mixture over the ham and cheese (reserve a teaspoon or two for brushing the exposed pastry).
- Tilt the pan to ensure that the egg mixture gets into the corners properly and also press down on the mixture lightly with a fork to ensure that all of the ham, cheese, and onion are coated with the egg mix.
- Fold the overhanging pastry up and over the filling (tucking in the corners) and then brush the exposed pastry with the reserved egg mixture.
- Bake for 35 – 40 minutes or until pastry is golden brown.
- Cut into slices to serve, can be served hot or cold.
Notes
*the sheets that I use are 25 cm or 10 inches square
