Classic Ham and Cheese Quiche with Homemade Pastry
A traditional homemade quiche featuring tender pastry crust made from scratch with vegetable fat, filled with chunks of ham, sharp cheddar cheese, and a silky custard of eggs and milk with a hint of dry mustard. This is comfort food at its finest - perfect for family dinners, casual entertaining, or a substantial brunch. The homemade pastry distinguishes this from store-bought versions, offering superior texture and flavor. Serve warm or at room temperature with a simple salad.
Ingredients
- 1 cups self-rising flour
- 2 oz vegetable fat (TREX or similar)butter1:1dairyadds dairy
note: use cold butter for better flavor and texture
- 1 pinch salt
- water, to taste
- ½ teaspoon dry mustard
- 7 oz ham
- 1 ¼ cups sharp cheddar cheesegruyere1:1dairydairy-free
note: use any hard cheese; mild cheddar works but sharp adds more flavor
Full guide → - 3 free range eggs
- 3 ½ tbsp milk
- salt, to taste
- ground black pepper, to taste
Instructions
- 1
Preheat oven to 425F (425°F). Grease and flour a pie dish.
- 2
Combine self-rising flour, vegetable fat, and salt in a large bowl. Cut fat into flour using a knife until pieces are small, then whisk or rub with fingertips until breadcrumb texture forms.
- 3
Add water one splash at a time, mixing with a flat knife until dough just comes together. Form into a ball.
- 4
Dust work surface with flour and roll pastry to three millimeter thickness, larger than dish dimensions.
- 5
Transfer pastry to dish, press into edges and sides. Trim excess from rim to prevent shrinking.
- 6
Refrigerate pastry-lined dish while preparing filling.
- 7
Chop ham into chunks and grate cheddar cheese.
- 8
Spread dry mustard evenly over pastry base. Top with ham and cheese.
- 9
Whisk together eggs, salt, pepper, and milk in a jug. Pour custard mixture evenly over filling.
- 10
Bake 30-40 minutes until top is deep golden brown.
Tips
Keep fat and water cold when making pastry - this prevents gluten development and ensures a tender, flaky crust.
Chill the lined dish before filling to help pastry maintain its shape during baking and reduce shrinkage.
Test doneness by inserting a knife near center - it should come out clean with no liquid custard, though gentle jiggle is fine.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 350F (175C) oven for 10-15 minutes until warmed through.
Prepare pastry dough up to 1 day ahead, wrap tightly. Assemble filled quiche up to 4 hours before baking; cover and refrigerate.
Serve warm or at room temperature with a green salad and crusty bread. Excellent for brunch, lunch, or light dinner.
Common Mistakes
Do not overwork the pastry dough to avoid tough, dense crust.
Do not skip refrigeration of lined dish to avoid excessive pastry shrinkage.
Do not underbake - custard should be just set with minimal jiggle to avoid runny filling.
Substitutions
Dairy-Free Swaps
note: use any hard cheese; mild cheddar works but sharp adds more flavor
Full guide →Vegan Options
note: substitute with sauteed mushrooms, spinach, or peppers; omit meat entirely
Full guide →General Alternatives
FAQ
Can I make this quiche ahead and freeze it?
Yes. Freeze unbaked filled quiche up to 1 month. Bake from frozen, adding 10-15 minutes to baking time. Or bake completely, cool, wrap tightly, and freeze up to 2 months. Thaw overnight in refrigerator before reheating.
What if my pastry shrinks too much during baking?
Chilling the lined dish before filling helps prevent shrinkage. Trimming excess pastry from the rim also reduces pulling. Next time, prick the base lightly with a fork before adding filling to allow even heat distribution.
How do I know when the quiche is fully cooked?
Bake 30-40 minutes until top is deep golden. Insert a knife one inch from center - it should come out clean. Center may have slight jiggle but should not be liquid. Residual heat continues cooking after removal.