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Ham & Gruyere Quiche Recipe

Ham & Gruyere Quiche Recipe

This slight twist on Quiche Lorraine replaces the bacon with honey glazed roast ham. 


175g Honey Roast Ham, cut into strips
1 onion, peeled and chopped
125g Gruyère cheese, grated
2 large eggs
250ml single cream
Salt and freshly ground black pepper
175g plain flour, plus extra for dusting
85g hard block margarine or chilled butter, cut into cubes
(or just use ready made pastry)


1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.

2. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.

3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.

4. Reduce the oven temperature to 180˚C. Very lightly warm the ham strips in a sauté pan (you may need a small amount of oil or butter to do this). Transfer to the cooled pastry case with a slotted spoon. Leave any juices in the pan.

5. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden (add a small amount of oil if needed). Add to the ham and top with the cheese.

6. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.


Based on a recipe originally found at:

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