Tomato Ham & Cheese Quiche

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  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 25-30 mins
  • Difficulty: Moderate
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Tomato Ham & Cheese Quiche

This long-standing staple dates back to 14th century France and we have loved it here since, well, as long as I can remember. 


  • 1 x 24cm x 4cm baked blind pastry shell, brushed with beaten egg and re cooked
  • 2 tbsp oil
  • 3 medium onions, very finely chopped
  • 225g thinly cooked ham, cut into small pieces
  • 200g Cheddar cheese, roughly grated
  • 4 medium eggs
  • 2 medium egg yolks
  • 2 tsp cornflour
  • 100mls milk, boiled and cooled for 10 minutes
  • 1 x 300g can tomato soup, warmed 
  • pinch or two grated nutmeg
  • salt and freshly ground black pepper

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  • Pre-heat the oven to 180°C, Gas 4.
  • Heat the oil and add the onions and cook for 10 minutes.
  • Spread over the base of the flan, then top with ham and grated cheese.
  • Beat the eggs and egg yolks, then pour over the milk and tomato soup.
  • Season with salt, pepper and nutmeg.
  • Pour over the cheese, ham and onions but only half fill.
  • Place the flan on a baking tray then place in the oven, fill up the flan to the top now its placed in the oven. This way, you do not get any spillage.
  • Bake for 25-30 minutes, do not soufflé.
  • Cool, slightly before trying to cut.