The Best Quiche Recipe

By / Food / February 13th, 2012 / 1

This will effectively make use of some of your leftover ham, and the remains of that cheese tray. Again, like the turkey pies, same crust and same pie plates for freezing.



Serves 6
Pastry dough
1 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped cooked ham
1 cup heavy cream
3 eggs
1/2 small onion, grated
1/8 tsp grated nutmeg
1/2 tsp salt
Black pepper
Chopped herbs


1 cup lard
2 cups flour
1 tbsp vinegar
1 egg
1 tbsp cold water

Mix the lard into the flour until it has the consistency of corn meal. Mix the vinegar, egg and water together with a fork and add to the dry mixture. Bring together in a ball. Roll to match the size of your baking dishes.

Preheat oven to 375˚F, weight the dough in a 9-inch pie pan and bake about 5 minutes.

Place the pan onto a baking sheet and sprinkle with the cheese and ham.

Whisk the remaining ingredients thoroughly and pour over the cheese and ham.

Bake 30 to 40 minutes, or until a knife inserted into the quiche comes out clean. Let stand for 10 minutes before serving.


Our West Coast wordsmith Duncan Holmes likes to cook all parts of the meal—hot and cold apps for the eyes; big, generous mains, where timing, color and taste come together on sparkling, white plates—and there’s always enough for seconds. But it’s at dessert time when he really shines. Not with precious fancy dancy, but with a melt-in-your-mouth-pastry apple pie. Granny Smiths, of course, and French vanilla ice cream.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access