Friday, October 4, 2013

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.

Donna Hay

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!

IHCC Donna Hay Badge resized

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


  1. Quiche, my favourite! Eventhough I'm crazy of quiche, I don't know why I don't often make this. I used to eat this when Im in NZ because they served many varieties, delicious quiches at the cafe, so I know I won't be able to achieve that type of delicious quiche: probably I haven't found the good recipe yet. Donna Hay's recipe ~ I don't think I can go wrong with her recipe. Will try yours one day.

  2. Yes, I want a slice, pleaseeeeee!

  3. Hi Joyce! Quiche is something that I love but never baked at home before! Would love to try after reading this post.

  4. Oh My Joyce! Lovely results!

  5. You-know-who will drool kalu nampak ni!!

  6. Joyce, before i enter into your blog, i thought the woman in the photo is you, haha!
    This quiche is yummy too!

  7. Hi Joyce , a quiche here , a quiche there , boy this yummy quiche will be on the table tomorrow for dinner . Thanks for sharing:0.

  8. Yes, I'd love a slice, thanks Joyce. Your quiche looks delectable, and there a few dishes more welcoming than a beautifully made quiche. I don't know why I never think to make quiche more often - obviously I need to check out a few of Donna's quiche recipes.

  9. Wow, your quiche looks fully packed with loads of flavour! Joyce, I would definitely love a slice!! :) This is going to my to-try list.

  10. Yes , please ? :D Haven't made any pastry since forever . Love this flavorful quiche , the cheese and ham filling sounds wonderful !

  11. I would love a big hunk of that quiche, Joyce. It sounds delicious. I like that you added chives too. Quiche use to be popular back in the day. I would love to see it make a comeback. Thank you so much for sharing...

  12. It's been a long time since I've made a quiche and yours looks delicious Joyce. It even has one of may family's favourite combinations of ham and cheddar cheese.

  13. Hi Joyce

    Quiche looks good.
    I used to bake and put them in the fridge for my kids. They will eat as and when they like.

    Will try out this recipe!

  14. Yes, Joyce I want a slice! No, make that two!

  15. What a picture-perfect quiche Joyce! I am sure it has a tom of flavor in it too. A beautiful dish to welcome Donna Hay with! ;-)

  16. Yum! Great choice for starting out with Donna Hay! Your quiche looks perfect! Beautiful colors!

  17. Look at you making your own crust! That quiche looks absolutely incredible!! Such a wonderful choice for our first week with Donna Hay. I think this is a very great way to welcome her in :)

    So glad to have you cooking with us again!

  18. There are never any leftovers at our house when I make quiche either and this is a good one! Your photos are so nice...and that one that asks if I want a slice...YES, YES, I DO!!

  19. I do want a slice! I like your thinking--using chives instead of parsley. Looks like an easy and delicious dinner to me!

  20. We (members of Wednesdays with Donna Hay) made this last November. I loved it and have made it several times since. I like the idea of the chives.