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Ham and cheese quiche
Ham and cheese quiche

Ham and cheese quiche

Preparation 10 minutes
Cooking time 35 to 40 minutes
Servings 4 to 5


  • 1 pastry shell, 23 cm (10 in.)
  • 4 large eggs
  • 500 ml (2 cups) milk
  • Salt and ground black pepper
  • 1 pinch grated nutmeg
  • 30 ml (2 tbsp) butter
  • 4 green onions or 180 ml (3/4 cup) leek, thinly sliced
  • 1 package, 227 g (1/2 lb), mushrooms, minced
  • 375 ml (1 1/2 cups) cooked ham, diced or minced
  • 375 ml (1 1/2 cups) hard cheese of your choice, diced or grated


  1. Preheat the oven to 190°C (375°F).
  2. Place the pastry shell in a quiche dish.
  3. In a bowl, beat the eggs with the milk, salt, pepper and nutmeg. Set aside.
  4. In a skillet, melt the butter in a pan over medium heat.
  5. Sweat the onions and mushrooms, then add the ham and stir.
  6. Spread the filling in the pastry shell. Add the cheese.
  7. Pour the egg and milk mixture over the cheese. 
  8. Bake for 30 to 35 minutes, or until a knife inserted in the middle of the quiche comes out clean.
  9. Remove the quiche from the oven.
  10. Set aside for a few minutes before cutting and serving.


For a crustless quiche, butter a quiche dish, add the ingredients in the order given and reduce baking time to 25 to 35 minutes.


For a richer texture, replace half the milk with 15% or 35% cooking cream.

Availability in stores