Quiche is one my favourite foods. I remember the first time I ever had it when I was a kid and I thought it was heaven. As much as I adore the authentic quiche you can find in Paris or French bakeries and sometimes even enjoy making one from scratch, it takes a good amount of time & effort. When those things are in short supply, I reach for this recipe. It’s so easy, prepared for the oven in minutes and never disappoints. Puff Pastry Ham & Cheese Quiche is a winner for breakfast and brunch lovers who don’t want to slave all morning making homemade pastry.
The beauty of using puff pastry rather than making it from scratch is that you get a consistency that is sort of similar to a croissant and it takes a lot less time. When I’m hosting brunch or lunch this recipe is so easy to put together and throw in the oven. While it’s baking I relax, using the time to drink coffee and read or get dressed and tidy up… It pretty much takes care of itself for almost an hour.
I’ve chosen honey ham for this quiche because it’s what I enjoy, but you can use what ever ham you like. Feel free to change the cheese as well if you’d prefer cheddar, gruyere or whatever you like. Let’s get started!
Ingredients
- 1x 320g ready-made sheet of Puff Pastry
- 4 large eggs
- 200ml double cream
- Salt & pepper
- 200g shredded Emmental cheese
- 115g honey ham slices, chopped
- A little grated nutmeg (optional)
Method
- Take the puff pastry out of the fridge and leave it to sit on the counter for a few minutes while you get on with the other tasks. It will be easier to work with if it warms up a little.
- Preheat the oven to 180°C / 160° Fan / 350°F and prepare an oven safe pie dish with non-stick cooking spray.
- Add the eggs and double cream to a mixing bowl along with a little salt & pepper. Beat lightly to combine with a wire whisk. Add the shredded cheese and the honey ham slices and stir to incorporate.
- Unroll your puff pastry sheet and transfer it to the pie plate. The sheet will likely be rectangular and the pie dish round, so here’s where you need to get a little rustic. Trim the long ends and gently smush them into the gaps. Work to manipulate the puff pastry sheet without rolling it or mashing it too much to try to cover most of the pie dish. It’s ok if it’s a little wonky – we’re looking for rustic more than perfection here and any piece that has a little extra puffy overhang will be the most delicious!
- Pour the egg mixture into the prepared pie dish into the puff pastry crust. Grate over a little nutmeg and give another few grindings of fresh black pepper.
- Bake in the oven for 55 to 60 minutes or until set. Serve hot, warm or even my favourite way, cold from the fridge.
Click here to see my other breakfast recipes!
