Wednesday, October 18, 2006

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.

Preparation time: about 20 minutes

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

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.


Blogger Sara said...

oooh, this looks very very good. can't wait to try it!

20/10/06 6:43 am  
Anonymous Anonymous said...

This looks amazing. Going to make it tonight!

21/10/06 5:24 am  
Anonymous Anonymous said...

This looks and tastes great i'm going to use it for Christmas!

27/11/06 9:16 pm  
Anonymous Anonymous said...

Looks devine!!

1/2/07 7:57 pm  
Anonymous Anonymous said...

It tasted delicious, a simple light dinner when the family were hungry but not for something heavy :) Thanks

10/3/07 8:43 am  
Anonymous Anonymous said...

easy, easy, easy, tastes good hot or cold....excellent for picnic or quick lunch!

19/3/07 6:38 pm  
Anonymous Anonymous said...

easy to make and tasted so good! brought it to a pot luck dinner and was gone in minutes!

29/4/07 6:27 pm  
Anonymous Anonymous said...

If you add a little french mustard - about 1 tsp to the cream mixture it adds a really lovely extra flavour to it. My family just love this and I even make up a little ones in patty cake tins. Yum.

22/7/07 10:12 am  
Anonymous Anonymous said...

Made this today. It's soooooooo good!

22/3/08 7:24 pm  
Anonymous Anonymous said...

another fan - I used to have a similiar recipe which I lost and could never get it quite right - your version is even better!

30/3/08 10:41 pm  
Anonymous Anonymous said...

I love all your recipes, but this is a regular fave with my family. In fact I'm just off to the shops to get some more ham as it has been requested yet again for lunch.

22/6/08 1:13 pm  
Anonymous Anonymous said...

Do you have recipe for puff pastry? I can't find frozen puff pastry in my country.

Thank you.

1/7/08 1:42 am  
Blogger Amanda and Debbie said...

We don't currently have a recipe for puff pastry. However, this website has one. You could also try using a different type of pastry, such as filo or shortcrust.

1/7/08 7:59 pm  
Anonymous Anonymous said...

This slice is the easiest recipe to make. I would have made this more than a dozen times and always turns out perfectly. I have added zucchini and capsicum to this slice periodically. For myself I have never used cream in this recipe only milk to reduce the fat content. This website is the best cookbook to have. Always looking forward to the next recipe!

28/9/08 8:23 pm  
Anonymous Anonymous said...

Evaporated milk is also a good substitute for cream and is available in a low fat version.

7/11/08 9:46 pm  
Anonymous Anonymous said...

I made it last night. It doesn't look as good as yours, but it was really yummy. I posted it on my blog, check it out!

Thanks for your recipe.

15/11/08 4:34 pm  
Anonymous Anonymous said...

I make this at least once a fortnight.I generally use rindless bacon as it boosts the flavour.My fav recipe from this site.Its also nice to eat cold the day after or you can even zap it in the microwave for 30 seconds.

16/11/08 10:29 pm  
Anonymous Anonymous said...

Oh and dont use low fat or light cream it will only make the pastry heavy and not nice at all...i found out the hard way...only use full cream

16/11/08 10:31 pm  
Anonymous Samiya said...

Oh my lord, that looks delicious. But no matter how many times I try, I just can't get it out of my monitor so I can eat it. oh well, will just have to go make one of my own, lol

2/5/09 5:10 pm  
Blogger The Sudden Cook said...

I tried it but used bacon instead since I didn't have ham...loved it! So easy to prepare....In my case I just pre-fried the bacon.

30/3/10 5:37 pm  
Anonymous Anonymous said...

I've made this on a number of occasions and it is always brilliant as is your mini-quiche recipe. For the tart I lessen the pastry by trimming it in line with the inside top of the dish.

14/4/12 1:50 pm  
Anonymous Camilla said...

Your original recipe is fab. I have adapted your recipe to make it into a Salmon, Courgette and Shallot Quiche - check out my blog for pictures. This recipe will be a regular in our household and I'm sure will continue to evolve.

20/6/12 8:51 am  
Anonymous Always hungry said...

Just made it for lunch, awesome...

25/7/12 1:44 pm  
Anonymous Anonymous said...

Really great light meal. I added half a chopped tomato and a half a teaspoon of mustard. A tasty regular in our house!

11/1/13 7:59 pm  
Anonymous Anonymous said...

Love it, love it, love it! We have 8 kids and this is the only dish I can serve to enjoy a quite meal lol And they always finish every last bit! Thanx for saving my sanity!

23/10/13 3:02 pm  

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