This recipe is perfect for the leftover Christmas ham - and one I made because I also had some puff pastry to use up - thanks again to www.exclusivelyfood.com.au! I added the veges myself (yes, I am a mum to a toddler!), so feel free to leave them out if you wish.
Ingredients
1 1/2 sheets frozen puff pastry, thawed
110g (1 cup, very firmly packed) grated tasty cheddar cheese
115g (2/3 cup, firmly packed) finely chopped shaved leg ham
3 large eggs
90ml (4 1/2 tablespoons) thickened cream
1 cup frozen veges
1 tablespoon (24g) grated onion
1/4 teaspoon ground nutmeg
Salt and pepper
Preheat oven to 200 degrees Celsius (without the fan). 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.
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, veges, 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.
Bake for 30 to 40 minutes, until quiche is lightly browned and filling is cooked. Cut into slices to serve.
1 tablespoon (24g) grated onion
1/4 teaspoon ground nutmeg
Salt and pepper
Preheat oven to 200 degrees Celsius (without the fan). 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.
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, veges, 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.
Bake for 30 to 40 minutes, until quiche is lightly browned and filling is cooked. Cut into slices to serve.
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