Smoked Ham and Cheddar Quiche : IHCC

I Heart Cooking Clubs (IHCC) is cooking with a new featured chef, Donna Hay, from October until March 2014. I guess, Donna Hay needs no further introduction, as she's a well known cookbook author and recipe developer. To know more about Donna Hay and details on joining in, drop by IHCC.

To welcome Donna Hay to IHCC, the theme for this first week is, "G'day Donna Hay". We are given a choice to cook from any of her recipes, and for this first week, I chose "Smoked Ham and Cheddar Quiche". 

The crust is very easy to mix, I use the food processor to do the job! Pulse the flour and butter until crumbly, mix in iced cold water a tablespoon at a time until the dough can hold together. I used in total 3-1/2 tablespoons. Shape the dough into a ball, and press it  down to a disc, wrapped in plastic and keep in the refrigerator for at least 30 minutes.

Roll out the chilled dough and line a quiche pan, prick the base all over with a fork, place a foil or baking parchment covering the base and extending the edges, weigh down with some baking beans and bake for about 10 minutes. Remove foil and baking beans, and proceed to bake the crust for another 5 minutes until light brown, mine took about 10 minutes.

The only changes I made to the filling was to use chives from my garden instead of parsley, and regular ham instead of smoked ham. To make the egg mixture, in a large bowl, whisk eggs, cream, Dijon mustard, salt and pepper. Sprinkle a mixture of chopped chives, ham and cheese all over partially baked crust. Pour the egg mixture over. 

Bake for 30-35 minutes until custard is set and cooked.

Freshly baked Smoked Ham and Cheddar Quiche

Want a slice?

Quiches are a favourite in my house, and the family enjoyed this. There's no leftovers!

To see what everyone at IHCC are cooking with Donna Hay, drop by IHCC. You might just be inspired to join us!

(note : my changes in blue)
Smoked Ham and Cheddar Quiche

(adapted from : donnahay.com)
1 quantity (350 gm) shortcrust pastry (see recipe below)
filling :
200 gm smoked ham, chopped
1/2 cup grated aged cheddar cheese
1 tablespoon chopped flat-leaf parsley (3 tbsps chopped chives)
4 eggs
1-1/2 cups (375 ml) single (pouring) cream (replace with 1/2 cup cream, and 1 cup milk)
2 teaspoons Dijon mustard
sea salt and cracked black pepper

Preheat the oven to 180°C (350°F). Roll out the pastry on a floured surface to 3mm (1/8 in) thick and line a 28 cm (11 in) quiche dish. Blind bake the pastry shell and set aside to cool. Reduce the oven to 160°C (325°F). Sprinkle the tart shell with the ham, cheese and parsley. Whisk together the eggs, cream, mustard, salt and pepper. Pour over the filling in the tart shell. Bake for 40 minutes or until set. Serve warm or cold in wedges with a simple green salad. Serves 6.


Shortcrust pastry :

2 cups (300gm) plain all-purpose flour
145 gm butter
2-3 tablespoons iced water

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface until 3mm (1/8 in) thick. Makes 350g (12 oz), which will line up to a 25cm (10 in) pie dish or tart tin.baking blind

To bake blind – to produce a crisp tart shell ready to be filled with wet ingredients – top the pastry-lined tart tin or tins with a piece of non-stick baking paper that extends past the edge of the tin. Fill with pastry weights or uncooked rice or beans. Place on a baking tray and bake in a preheated 180°C (350°F) oven for 10 minutes. Remove the weights and paper and bake for a further 5 minutes or until the pastry is golden.