Cheeseboard, Ham, and Onion Quiche

This cheesy quiche, with ham and onions, is made with Stilton, Brie, and Wensleydale, but you can mix and match it up with any cheeses you like! It’s the perfect way to use up any leftover cheese from the Christmas cheeseboard.

cheese quiche

You can always tell when it’s been Christmas, because the fridge is suddenly filled with cheeses you’d never usually have. There’s Wensleydale, smoked Bavarian cheese, cheese with apricots, red Leicester, chive cheese, garlic roule, cambozola. The list is endless. For eleven months of the year, we hardly stray away from mature cheddar but when December arrives, suddenly we’re cheese connoisseurs, and the 16+ variety cheeseboard is welcomed with fervour.

I’ve mentioned this before in last year’s after-Christmas post, but I’ve already baked those cheese scones and still had cheese left over, so further recipes were required! Hence, this really easy, and really versatile, quiche.

Quiche is a great dish to know. It’s so easy to prepare, and is perfect for both eating hot as part of dinner, or cold as a snack for lunch! Fresh, homemade quiche is much lighter, and less stodgy, than store-bought alternatives, so I’d always recommend making your own. Homemade pastry is optional but definitely the tastier option! Of course, if you’re short on time, ready-made pastry will work just as well. Once the pastry case is ready and the onions are fried, the filling can be whipped up in minutes. Stick the quiche in the oven, and leave it alone to bake. Easy!

This year, I’m aiming to cook more savoury dishes, and fewer bakes. I’m pretty sure I set this New Year’s resolution last year, and yet here we are again. Since last week was a big one in terms of life achievements (I handed in my Masters Dissertation, and so am now officially Out Of EducationTM) I now seem to have a lot more free time on my hands, so hopefully more time to split between savoury and sweet bakes!

It’s been three days since I left education and already I feel at a bit of a loss. I’m convinced that the next few weeks will be spent filling my time with nurturing lost hobbies, taking up new ones, making dinner so I don’t feel too useless, and lying about how many jobs I’ve applied for and how much Netflix I’ve watched.

So please, if anyone has any savoury recipes to try, send them my way! And if anyone has any recipes to use up cheese, I need those, too. (Freezer is currently overflowing with cheese. Help me.)

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Cheeseboard, Ham, and Onion Quiche

Cook Time: 40 minutes

Yield: 1 23cm pie

Cheeseboard, Ham, and Onion Quiche

This cheesy quiche, with ham and onions, is made with Stilton, Brie, and Wensleydale, but you can mix and match it up with any cheeses you like! It’s the perfect way to use up any leftover cheese from the Christmas cheeseboard.

Ingredients

  • FOR THE PASTRY
  • 250g plain flour
  • 75g cold butter
  • 75g cold lard
  • 3-4 tbsp cold water
  • FOR THE QUICHE FILLING
  • 1tbsp rapeseed oil
  • 1 medium white onion
  • 2 slices cooked ham
  • 2 large free-range eggs
  • 300ml single cream
  • 125g mild cheese, grated (like cheddar or Wensleydale)
  • 75g Stilton (or other blue cheese)
  • 75g Brie (or other soft cheese)

Instructions

  1. For the pastry, cut the butter and lard into cubes and rub in the flour until it resembles breadcrumbs. Slowly add the water to the breadcrumb mix, a tbsp at a time. Use your hands to bring it together; if it is a bit crumbly, add a drop more water. It should come together into a smooth dough. Form the dough into a ball, wrap in clingfilm, and chill in the fridge for 20 minutes.
  2. Preheat the oven to 190°c/170°c Fan/ Gas Mark 5/375°F. Remove the pastry from the fridge and let it come to room temperature. Roll out on a lightly floured surface to about 5mm thick. Carefully ease it into the tin and press it down and into the edges. Trim excess pastry from the edges but leave about 2cm overhanging.
  3. Line the case with a sheet of crumpled up greaseproof paper and pour in baking beans. Bake in the oven for 15-20 minutes or until it is beginning to look crisp.
  4. Remove the greaseproof paper and beans and cook the case for a further 15 minutes until the base is a golden colour and feels crisp when tapped.
  5. Reduce the heat to 160°c/Gas mark 3/325°F. For the quiche filling, first heat the oil in a small pan over a medium heat. Chop the onion then add to the oil. Cook for about five minutes to soften the onions.
  6. Scatter the softened onions over the bottom of the pastry case, then tear the ham into small chunks and scatter about ¾ over the pastry. Finally, sprinkle over the grated mild cheese.
  7. In a large jug beat together the eggs and the cream. Pour the mixture into the pastry case. Finally, tear the Stilton and Brie into chunks and scatter over filling, then add the remaining ham.
  8. Bake in the pre-heated oven for 40 minutes or until the filling has turned golden and has set. ▪
http://winberrycrumble.com/2017/01/08/cheeseboard-ham-onion-quiche/

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