Tomato, Basil, Ham Quiche

Tomato, Basil, Champagne Ham Quiche

We often stock frozen puff pastry at home and we found this really convenient as they come really handy when making quiche, Danishes or even twists. From pies and tarts, you name it you can do it with puff pastry anytime you feel like having sweets nor savoury made at home.


At my work place it is common for everyone to prepare and bring anything baked off when someone celebrates their birthday to share. But the fellowship and celebration don’t just simply finish there; the celebrant has to vote for the most delicious, tasteful, appetizing food made of the day then award it with a trophy.  My wife thought of me bringing quiche as she has been very keen to try make those quiche we see in the coffee shop.  With enough fresh herbs and tomatoes in the kitchen, she finally did. It was gone in a minute. Did I mention that I got the trophy too? I mean yes, the quiche got the most tasteful baked off the day. You can try it too!

Tomato, Basil, Champagne Ham Quiche
 
Prep time
Cook time
Total time
 
Serves: 9 x 9 inch pan
Ingredients
  • 175 g Champagne Ham, chopped
  • 175 g bacon
  • 5 eggs
  • 2 cups milk
  • 1 white onion, chopped
  • 1 tbsp tarragon
  • handful basil leaves
  • 2 cups grated mild cheddar cheese
  • 2 large tomatoes, sliced
  • freshly ground black pepper
  • pinch of salt
  • 2 large square flaky pastry, sheet
Instructions
  1. Prepare a large pan, add butter and melt it in low heat.
  2. Lay the pastry in a greased 9 x 9 inch square quiche pan. Trim excess then line top with baking paper or aluminium foil then place pie weights or uncooked rice. Place in a 180 C pre heated oven and bake for 10 minutes. Remove from oven and let it cool.
  3. Cook the onions until soft then add bacon and champagne ham then cook for 2 minutes.
  4. In a bowl combine eggs, milk, tarragon, freshly ground black pepper and salt. Set it aside.
  5. Remove pie weights then spoon in cooked champagne ham and bacon.
  6. Spoon in cooked champagne ham and bacon mixture on your baked pastry shell, pour egg and milk mixture, top with grated cheese, tomatoes and basil then bake for 35 to 45 minutes or until knife inserted in centre comes out clean. Let it stand for 5 to 10 minutes before serving.

 

Tomato, Basil, Champagne Ham Quiche Wide


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5 Responses

  1. Raymund I am sure as soon as this hit the work doors it was inhaled by your fellow work mates. I bet there was not even going to be a competition they just told you this so that you would feed them one of your delicious dishes. LOL Don’t you just love how puff pastry simplifies your life and with just a few ingredients.

  2. suituapui says:

    Oh my!!! I’ve been wanting to make some quiches but the spirit is willing, the flesh is weak. So lazy. If only I have somebody making and I volunteer to eat. Hehehehehe!!!!

  3. Whoa!!! This is the type of dish I would eat and repeat. Love the fact you used puff pastry for the crust.

  4. Kristy says:

    I am not surprised you wont the trophy at all. This looks delicious! I love the food traditions you have at your office. I’d never want to change jobs. 🙂 Great idea to keep puff pastry around too.

  5. It is no wonder that you won the trophy – who can resist puff pastry and such a tasty custard mixture?! I love keeping puff pastry at home too, so convenient when making pot pies!

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