Easy ham and cheese quiche pie

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

A cross between a hearty zucchini slice and quiche, this easy recipe is cheesy and filling. All packed into a pie, and finished with a shortcrust pastry lattice, this dish is not only crispy but beautiful!

13 Ingredients

  • 1 tbsp olive oil

  • 1 brown onion, finely chopped

  • 3 garlic cloves, crushed

  • 3 tsp fresh thyme leaves

  • 2 (about 300g) zucchini, coarsely grated

  • 50g (1/3 cup) plain flour

  • 300g sliced ham off the bone, coarsely chopped

  • 420g can corn kernels, rinsed, drained

  • 2 sheets frozen shortcrust pastry, just thawed

  • 2 sheets frozen puff pastry, just thawed

  • 8 eggs, plus 1 egg, extra, lightly whisked

  • 160ml (2/3 cup) milk

  • 85g (3/4 cup) pre-grated 3 cheese blend

6 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced.

  • Step 2

    Heat oil

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    (1 tbsp olive oil) in a large frying pan over medium-high heat. Add onion (1 brown onion, finely chopped), garlic (3 garlic cloves, crushed) and thyme (3 tsp fresh thyme leaves). Cook, stirring, for 4 minutes or until softened. Add zucchini (2 (about 300g) zucchini, coarsely grated) and cook, stirring, for 3 minutes or until softened. Add flour (50g (1/3 cup) plain flour) and stir until combined. Transfer to a large bowl. Stir in ham (300g sliced ham off the bone, coarsely chopped) and corn (420g can corn kernels, rinsed, drained). Season. Set aside to cool slightly.

  • Step 3

    Grease a 22 x 28cm (base measurement) rectangular baking dish. Use the shortcrust pastry (2 sheets frozen shortcrust pastry, just thawed) to line the base and sides of the dish. Trim excess pastry.

  • Step 4

    Place a 28cm-long piece of baking paper on a work surface. Cut the puff pastry into 2.5cm-wide strips. Arrange 8 pastry strips across the baking paper. Arrange the remaining pastry strips in the opposite direction (joining strips together to make longer strips, if necessary), layering to create a lattice pattern.

  • Step 5

    Whisk 8 of the eggs (8 eggs, plus 1 egg, extra, lightly whisked) and the milk (160ml (2/3 cup) milk) in a large bowl until combined. Season. Transfer the ham mixture to the pastry case. Pour over egg mixture. Sprinkle with the cheese (85g (3/4 cup) pre-grated 3 cheese blend). Brush some of the extra egg around the edge of the pastry. Top with the latticed pastry strips. Trim excess. Brush with a little more egg.

  • Step 6

    Bake for 45 minutes or until the pastry is golden and the filling is set. Set aside for 15 minutes to cool slightly before serving.
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