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Easy ham and cheese quiche pie

 Easy ham and cheese quiche pie

  • 35m prep
  • 55m cook
  • 6 servings
  • A cross between a hearty zucchini slice and quiche, this easy recipe is cheesy and filling. All packed into a pie, and finished with a shortcrust pastry lattice, this dish is not only crispy but beautiful!

    927 calories per serve

    Allergens: Recipe may contain sulphites, gluten, wheat, egg and milk.

    13 Ingredients

    • 1 tbsp olive oil
    • 1 brown onion, finely chopped
    • 3 garlic cloves, crushed
    • 3 tsp fresh thyme leaves
    • 2 (about 300g) zucchini, coarsely grated
    • 50g (1/3 cup) plain flour
    • 300g sliced ham off the bone, coarsely chopped
    • 420g can corn kernels, rinsed, drained
    • 2 sheets frozen shortcrust pastry, just thawed
    • 2 sheets frozen puff pastry, just thawed
    • 8 eggs, plus 1 egg, extra, lightly whisked
    • 160ml (2/3 cup) milk
    • 85g (3/4 cup) pre-grated 3 cheese blend

    6 Method Steps

    • Preheat oven to 200C/180C fan forced.
    • Heat oil in a large frying pan over medium-high heat. Add oniongarlic and thyme. Cook, stirring, for 4 minutes or until softened. Add zucchini and cook, stirring, for 3 minutes or until softened. Add flour and stir until combined. Transfer to a large bowl. Stir in ham and corn. Season. Set aside to cool slightly.
    • Grease a 22 x 28cm (base measurement) rectangular baking dish. Use the shortcrust pastry to line the base and sides of the dish. Trim excess pastry.
    • Place a 28cm-long piece of baking paper on a work surface. Cut the puff pastry into 2.5cm-wide strips. Arrange 8 pastry strips across the baking paper. Arrange the remaining pastry strips in the opposite direction (joining strips together to make longer strips, if necessary), layering to create a lattice pattern
    • Whisk 8 of the eggs and the milk in a large bowl until combined. Season. Transfer the ham mixture to the pastry case. Pour over egg mixture. Sprinkle with the cheese. Brush some of the extra egg around the edge of the pastry. Top with the latticed pastry strips. Trim excess. Brush with a little more egg.
    • Bake for 45 minutes or until the pastry is golden and the filling is set. Set aside for 15 minutes to cool slightly before serving.


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