Ham, cheese and mushroom quiche

Ham, cheese and mushroom quiche


9 people made this

About this recipe: Delicious and lighter on the calories - rich quiche made with buttermilk, eggs, diced ham, mushrooms, mature Cheddar, onions and herbs.

Samantha's Supper Kent, England, UK

Serves: 6 

  • 1 sheet ready rolled shortcrust pastry
  • 1 knob butter
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 1 large slice ham on the bone, diced
  • 4 eggs, beaten
  • 140ml buttermilk
  • salt and pepper to taste
  • 1 good pinch dried mixed herbs
  • 2 handfuls grated mature Cheddar cheese

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Take the pastry out of the fridge 30 minutes before using.
  2. Preheat the oven to 200 C / Gas 6. Line a 23cm quiche dish with the pastry, ensuring the sides are coming up just over the rim. Prick the base with a fork. Line the base with baking parchment or foil and fill will ceramic baking beans or dry rice.
  3. Bake in the preheated oven for 15 minutes. Remove and discard the beans/rice and paper/foil. Place back in the oven for a further 5 minutes. Reduce the oven temperature to 180 C/ Gas 4.
  4. Meanwhile, heat a frying pan with the butter and cook the onions slowly until translucent and slightly caramelised. Add the mushrooms and ham. Cook for a further 5-10 minutes. Remove and set aside.
  5. In a mixing bowl, whisk together the beaten eggs, buttermilk, salt, pepper and herbs.
  6. Add the mushroom mixture to the pastry case and pour over the egg mixture. Add 1 handful of the cheese on top. Place onto a baking tray.
  7. Bake for 20 minutes, then carefully remove and add the remaining handful of cheese. Place back in the oven for until a knife inserted near the centre comes out clean and the top is golden, about 20 minutes more.
  8. Remove from the oven and allow to rest for 10 minutes before serving.

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