Ham, Cheese & Tomato Quiche
Serves 6 -8
Ingredients
Directions
Pre-heat oven to 180°C / 160°C fan.
Roll out the sheet of shortcrust pastry over a 23cm (9inch) tart tin then press the pastry up the sides of the tin. Trim off the excess pastry with a sharp knife then chill the pastry-lined tin in the fridge until needed.
To a large bowl, add the eggs, crème fraîche, 150g of the grated Dubliner Vintage cheese, and the salt and pepper. Mix well to combine.
Pour the egg mixture into the chilled pastry then sprinkle over the scallions, ham and remaining 50g of cheese, then place the cherry tomatoes cut-side up.
Bake in the pre-heated oven until golden and just set in the middle, about 40 minutes.
Leave to cool on a wire rack for 10-15 minutes before enjoying while still warm, or it can be left to cool completely and enjoyed cold.
Keep refrigerated for up to 3 days.
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Ingredients
Directions
Pre-heat oven to 180°C / 160°C fan.
Roll out the sheet of shortcrust pastry over a 23cm (9inch) tart tin then press the pastry up the sides of the tin. Trim off the excess pastry with a sharp knife then chill the pastry-lined tin in the fridge until needed.
To a large bowl, add the eggs, crème fraîche, 150g of the grated Dubliner Vintage cheese, and the salt and pepper. Mix well to combine.
Pour the egg mixture into the chilled pastry then sprinkle over the scallions, ham and remaining 50g of cheese, then place the cherry tomatoes cut-side up.
Bake in the pre-heated oven until golden and just set in the middle, about 40 minutes.
Leave to cool on a wire rack for 10-15 minutes before enjoying while still warm, or it can be left to cool completely and enjoyed cold.
Keep refrigerated for up to 3 days.