1 hour 20 min

    One of my all time favourites! My mother got this recipe from her friend. It's a make ahead recipe, to be frozen and used later. My mother used to make mass quantities and take them out whenever she needed for an easy meal or starter. She also made it with single cream instead of milk.

    363 people made this

    Serves: 8 

    • 150g grated Gruyere cheese
    • 4 teaspoons flour
    • 75g cooked ham, diced
    • 3 eggs
    • 250ml milk
    • 1/4 teaspoon salt
    • 1/4 teaspoon mustard powder
    • 1 (23cm) unbaked pastry case
    • 2 tablespoons chopped fresh parsley, for garnish
    • 2 tablespoons chopped roasted red peppers, garnish

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pastry case. On top of cheese, sprinkle diced ham.
    2. In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.
    3. Put piece of cling film large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.
    4. When ready to prepare, preheat oven to 200 C / Gas 6. Remove foil and cling film. Put foil around edge of crust to protect it.
    5. Bake in the preheated oven for 60 minutes, or until filling is set and pastry is golden brown. Garnish with parsley and roasted red pepper if desired

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    Reviews in English (330)


    Lovely. I didn't freeze it though, I made it the night before. Used loose bottom pie dish - base lovely and crispy  -  15 Jul 2012


    I have been using this quiche recipe quite a bit lateley! The basic ingredients are the perfect base for almost any add-ins. Our favorite is to sautee ham, asparagus and onion and put that right on top of the swiss cheese. Another favorite is to use one package of frozen chopped spinach thawed and squeezed dry from all it's water and spread out on top of the swiss cheese. The recipe recommends freezing this and cooking it later, but I have been making it and then baking it right away. 350 for one hour seems to be the best cooking time and temp! I have never added the pimento or parsley for garnish. Also, I probably add a little bit more than 1 1/2 cups swiss cheese and I always use cream instead of milk! I have actually been told by more than one person that this is the best quiche that they have ever had - how is that for a compliment  -  04 Jan 2006  (Review from Allrecipes US | Canada)


    VERY quick and easy! It only took 10 minutes to put together. I also added some frozen spinach. I love this recipe. Thanks for sharing!!  -  19 Dec 2001  (Review from Allrecipes US | Canada)