Make use of Christmas leftovers and elevate your quiche game with a delightful twist on a classic favourite – our ham and cheeseboard quiche. Think: smoked ham, sharp Cheddar, creamy camembert, cranberry sauce, and aromatic thyme, all wrapped up in a perfect pastry shell. If you're looking for a recipe to impress this Boxing Day, look no further.
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Cal/Serv:
607
Ingredients
For the pastry
50g
mixed nuts, we used walnuts, hazelnuts and cashews
200g
plain flour, plus extra to dust
75g
unsalted butter, chilled and cubed
1
medium egg, separated
For the filling
3
medium eggs
150ml
semi-skimmed milk
300ml
double cream
1tsp.
freshly ground black pepper
2tsp.
thyme leaves
150g
extra mature cheddar cheese, grated
200g
cooked ham, cut into rough 1cm chunks
100g
camembert or brie, cut into rough 1cm chunks
75g
cranberry sauce
Directions
1 To make the pastry, whizz the nuts in a food processor until finely ground. Add flour and 1⁄4tsp fine salt and pulse to mix. Add butter and pulse until mixture is a sandy texture. Add egg white and 1tbsp chilled water and pulse again until pastry comes together. Tip on to a work surface, bring together into a disc, wrap in clingfilm and chill for 1hr. 2 On a lightly floured surface roll out pastry and use to line a 20.5cm (8in) loose-bottomed deep-fluted tart tin. Prick base all over with a fork. Chill for 20min. 3 Preheat oven to 200°C (180°Cfan) mark 6. Line pastry with a large piece of baking parchment and fill with baking beans, making sure the pastry sides are supported. Cook for 15-20min until pastry sides feel firm to touch. Carefully remove the baking beans and parchment and return tin to oven for 10min, until base feels sandy. Remove from oven and brush with the egg yolk. Return to the oven for 5min to set the egg. Set aside. 4 Reduce oven temperature to 160°C (140°C fan) mark 3. For the filling, in a large jug whisk eggs, milk, cream, pepper, thyme, Cheddar and 1tsp fine salt. Scatter half the ham and Camembert over the base of the pastry case. Pour in the cheese custard mix. Dot over remaining ham, Camembert and cranberry sauce. 5 Cook for 1hr, or until filling has set. Allow to cool slightly on a wire rack and serve warm or at room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
