Ham and Vegetable Quiche

Perfect with your favourite vegetables or add a bit of meat. I always have puff pastry on hand and this makes a nice lunch or dinner. Add a fresh salad and you are done.


You will need:

• 6 mushrooms - sliced
• 3 small carrots - shreds and fine dice
• 1 small onion - diced fine
• 2 tbsp olive oil
• salt and pepper
• 2 cloves garlic- chopped fine

• 1 tbsp chopped parsley
• 1 tbsp chopped cilantro/coriander
• 2 spring onions/scallions - chopped fine
• 2-3 slices of ham - chopped
• 3 eggs
• 2 tbsp mascarpone 
• 1 tbsp Dijon mustard
• 2-3 tbsp red pepper/chili jam
• 1 sheet of rolled all butter puff pastry
• 1/4 cup aged cheddar - grated

375 degrees F oven temperature  - bake 30 minutes

Step 1: gather all your ingredients. You can make this entirely vegetarian or add a bit of meat.

Step 2: slice mushrooms, peel carrots and then continue to make large shavings with your peeler until you reach the core and then turn and repeat. I then take the core and chop it into tiny dice. I have used some pretty coloured carrots but, you can use any kind. Chop onions. Set aside.

Step 3: chop garlic, parsley, cilantro, spring onions and ham. 

Step 4: in a bowl add ham, chopped parsley, cilantro, eggs, mascarpone (or milk) and Dijon mustard. Whisk until combined well. (the mascarpone is like a cream cheese)

Step 5: in a large pan on medium/high heat add a few tbsp of good extra virgin olive oil and your vegetables. Add salt and pepper and cook until almost completely cooked. Approximately 10 minutes. They will just start to brown. Once cooked remove from heat and allow to cool to room temperature before adding to egg mix.

Step 6: roll out a sheet of puff pastry. I like to bake mine on the parchment paper it comes rolled in. Place on a sheet pan. 

Step 7: spread a few tbsps of red pepper jelly on the puff pastry. This is sweet and slightly spicy.

Step 8: add your egg mix to the parchment. I have created a bit of a lip all around the pastry to contain the egg mix however, it is fairly dense and the mascarpone keeps it thicker as well so you just need to contain the mix within the crust. I use the edge of the pan and I pinch the corners. Add your grated cheddar cheese to the top and a sprinkle of salt and pepper.

Step 9: Bake at 375 degrees F for 30 minutes or until the crust and top is nicely browned.

Serve with a simple cool salad and finish with a bit of great quality extra virgin olive oil.