Creamy Ham and Cheese Quiche with Homemade Butter Pastry
A comforting savoury ham and cheese quiche with a buttery, no-added-liquid pastry and a creamy mustard béchamel filling. Makes one large quiche for 6–8 people.Kitchen tip: Use approximately 230 g of cooked Woolworths Gammon Ham. To use the whole 450 g pack, double all ingredients and make two quiches, or use a larger dish and adjust baking time.
Ingredients
Pastry
- 2 cups cake flour
- 1 tsp baking powder
- 2 tsp sugar
- 1 pinch cayenne pepper
- ½ tsp salt
- 120 g butter
Béchamel / white sauce
- 2 tbsp cake flour
- 2 tbsp butter
- ¼ tsp salt
- 1 cup milk
Ham and cheese filling
- 230 g cooked ham chopped or grated
- 1 cup grated cheese
- 2 tsp fresh parsley chopped
- 2 tsp mustard of your choice
- 1 pinch cayenne pepper
Instructions
Instructions
- Preheat the oven to 180°C (160°C fan). Lightly grease a 22–24 cm pie dish.
- Make the pastry: combine cake flour, baking powder, sugar, cayenne and salt. Rub in the 120 g butter until the mixture comes together as a short, crumbly dough. Press it evenly over the base and up the sides of the pie dish. If it will not hold together, chill briefly before pressing; do not add liquid.
- Make the white sauce: melt 2 tbsp butter over medium-low heat. Stir in 2 tbsp flour and cook for 1 minute without browning. Gradually whisk in the milk, then add ¼ tsp salt. Stir until smooth and thickened. Remove from the heat.
- Fold the chopped cooked ham, grated cheese, parsley, mustard and pinch of cayenne into the béchamel sauce. Spoon the filling evenly into the prepared pastry case.
- Bake for approximately 30 minutes, until the pastry edges are golden and the filling is hot and lightly coloured. If the pastry needs longer, bake for a few additional minutes. Rest for 5–10 minutes before slicing into 6–8 portions.