Ham and Cheese Slice Recipe

This quick and easy quiche has a crisp, flaky puff pastry base and a tasty ham and cheese filling. We like to serve it hot with a salad.

1 1/2 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
110g (1 cup, very firmly packed) grated tasty cheddar cheese
115g (2/3 cup, firmly packed) finely chopped shaved leg ham
3 large eggs (we use eggs with a minimum weight of 59g)
90ml (4 1/2 tablespoons) thickened cream
1 tablespoon (24g) grated onion
1/4 teaspoon ground nutmeg
Salt and pepper

Preheat oven to 200 degrees Celsius (without the fan). If possible, set your oven so that the top and bottom elements are on, and the fan is off. Adjust the oven rack to one of the lower positions: the pastry base will brown and crisp better if it is close to the bottom element. If you have a fan-forced oven and aren't able to turn the fan off, set your oven to 180 degrees Celsius.

Grease an 18cm by 28cm slice tin.

Place the whole pastry sheet at one end of the tin so that it slightly overhangs the sides of the tin. Place the half sheet of pastry at the other end of the tin, overlapping the first sheet of pastry by about 2.5cm. Ease pastry into tin. Firmly press the pastry together where it overlaps to prevent the filling from seeping underneath the pastry.

Sprinkle 3/4 of the cheese over the pastry base. Top with ham.

Sprinkle with remaining cheese.

Place eggs, cream, onion, nutmeg, salt and pepper in a medium bowl and whisk until well combined. Pour egg mixture over ham and cheese.

Fold overhanging pastry over filling as shown in the photo below.

Bake for 30 to 40 minutes, until quiche is lightly browned and filling is cooked. Cut into slices to serve. © www.exclusivelyfood.com.au