Quiche
- 30m Prep Time
- 50m Cook Time
- 2h Ready In
These mini quiches feature a hot water crust pastry filled with ham, cheddar cheese, and spring onions in a creamy egg custard. They can be served hot or cold, making them perfect for picnics or brunch.
Ingredients
- 2/3 lbs Plain or All-purpose flour
- 2 7/15 oz Lard or solid vegetable fat
- 2 7/15 oz Butter (unsalted)
- 8 11/14 tbsp Water
- 3/14 oz Salt
- 8 Eggs (medium size)
- 3 8/15 oz Grated Cheddar cheese
- 2 7/15 oz Cooked ham
- 3 Spring/Green onions
- 3 5/13 tbsp Double or heavy cream
- Salt & Pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 191 mg
- Iron: 3.69 mg
- Magnesium: 25.9 mg
- Phosphorus: 219 mg
- Potassium: 149 mg
- Zinc: 1.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2/3 lbs Plain or All-purpose flour
- 2 7/15 oz Lard or solid vegetable fat
- 2 7/15 oz Butter (unsalted)
- 8 11/14 tbsp Water
- 3/14 oz Salt
- 8 Eggs (medium size)
- 3 8/15 oz Grated Cheddar cheese
- 2 7/15 oz Cooked ham
- 3 Spring/Green onions
- 3 5/13 tbsp Double or heavy cream
- Salt & Pepper
Let's Cook
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Step 1.
Mix the salt and flour together, form a well in the centre.
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Step 2.
Place the water on a medium to low heat, add the butter and lard to the pan, bring to a simmer.
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Step 3.
As soon as the fats have melted, pour the hot liquid onto the flour in the bowl, and bring it all together.
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Step 4.
Tip the contents of the bowl out onto a non-floured surface. Gently knead the dough until it all comes together.
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Step 5.
Cut the pastry into 3 equal pieces. Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
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Step 6.
Preheat your oven to 170°C / 340°F / Gas mark 3. Grease four of your 5-inch pie tins.
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Step 7.
Roll out your pastry to 3mm thick, and cut out 4 circles 6¼in / 16cm in diameter.
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Step 8.
Place the pastry into the greased tins leaving a little sticking up over the edge of the tin, this will compensate for any shrinkage.
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Step 9.
Scrunch up 4 pieces of 7 in round parchment paper, place them on top of the pastry in the tins. Fill the case with ceramic or dried beans and gently press it down.
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Step 10.
Place them on a baking tray and bake in the preheated oven for 25 minutes.
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Step 11.
Once baked remove from the oven, lift out the blind baking beads, leave the pastry cases in the tins, and allow them to cool. Leave the oven running at the same temperature.
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Step 12.
Whisk up the eggs in a large jug, once runny, add the cream and whisk that in.
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Step 13.
Place a little of the grated cheese in the pastry cases, then cover it with a little of the egg mixture, then some spring onions, and ham, more egg mixture, layer up each pastry case like this until full.
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Step 14.
Place all 4 tins on a baking tray, and bake in the preheated oven for 25 minutes.
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Step 15.
Remove from the oven and allow to cool on a wire rack for 10 minutes.
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Step 16.
Once that 10 minutes is up, remove the quiches from the tins, and serve. These may be served hot or cold.