Cheeseboard, Cranberry & Ham Quiche

Cheeseboard, Cranberry & Ham Quiche


Today’s recipe for Cheeseboard, Cranberry & Ham Quiche is a fabulous way to use up odds and ends of festive cheese, cranberries and ham

Cheeseboard, Cranberry & Ham Quiche

Today’s recipe for Cheeseboard, Cranberry & Ham Quiche is a fabulous way to use up odds and ends of festive cheese, cranberries and ham.

Baked in a savoury cheesy custard. with the fresh zing of plump cranberries, and the saltiness of cooked ham, or gammon, it’s a truly tasty flan.

Cheeseboard, Cranberry & Ham Quiche

I used a selection of cheeses from my festive cheeseboard – Brie, Camembert, Cheddar and Stilton.

If you aren’t a fan of blue cheese, or you plan to serve this to children, you can omit the Stilton and add an another cheese instead.

Cheeseboard, Cranberry & Ham Quiche

Also, in place of ham or gammon, you can use lardons or chopped bacon – we like smoked bacon (and smoked ham) best.

Use ready made all butter shortcrust pastry for ease, if you have any from festive baking, or homemade shortcrust pastry if you have time.

Cheeseboard, Cranberry & Ham Quiche

Serve this Cheeseboard, Cranberry & Ham Quiche with a big bowl of salad, chutney, pickles and cranberry sauce.

We prefer to enjoy this quiche at room temperature, after it has cooled down, as it can be tricky to cut and serve it when it is still warm.

Cheeseboard, Cranberry & Ham Quiche

This recipe is perfect for any buffets you have planned, such as a New Year’s Eve buffet, as well as for any Betwixtmas luncheons or suppers.

I hope you are inspired to make this delectable tart, especially if you have lots of cheese from Christmas, and ham, gammon and cranberries lurking in the fridge too. Happy New Year! Karen

Cheeseboard, Cranberry & Ham Quiche

340g SR flour (12 ozs)

160g butter (6 ozs)

cold water (to mix, about 30ml)

pinch of salt

Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.

Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.

Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.

Cheeseboard, Cranberry & Ham Quiche
Cheeseboard, Cranberry & Ham Quiche

Cheeseboard, Cranberry & Ham Quiche

Yield:
8

Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
1 hour 5 minutes

Today’s recipe for Cheeseboard, Cranberry & Ham Quiche is a fabulous way to use up odds and ends of festive cheese, cranberries and ham.

Baked in a savoury cheesy custard. with the fresh zing of plump cranberries, and the saltiness of cooked ham, or gammon, it’s a truly tasty flan.

I used a selection of cheeses from my festive cheeseboard – Brie, Camembert, Cheddar and Stilton.

If you aren’t a fan of blue cheese, or you plan to serve this to children, you can omit the Stilton and add an another cheese instead.

Also, in place of ham or gammon, you can use lardons or chopped bacon – we like smoked bacon (and smoked ham) best.

Use ready made all butter shortcrust pastry for ease, if you have any handy, or homemade shortcrust pastry if you have time.

Serve this Cheeseboard, Cranberry & Ham Quiche with a big bowl of salad, chutney, pickles and cranberry sauce.

We prefer to enjoy this quiche at room temperature, after it has cooled down, as it can be tricky to cut and serve it when it is still warm.

It is perfect for any buffets you have planned, such as a New Year’s Eve buffet, as well as for any Betwixtmas luncheons or suppers.

I hope you are inspired to make this delectable tart, especially if you have lots of cheese from Christmas, and ham, gammon and cranberries lurking in the fridge too.

Ingredients

  • 1 x 320g/340g ready rolled shortcrust pastry, or homemade shortcrust pastry
  • 125g cooked ham or gammon, cut into small cubes
  • 150g assorted cheeses, such as Brie, Camembert, Cheddar and Stilton, cut into small cubes or grated if hard cheese such as Cheddar
  • Fresh cranberries, about 4 tablespoons (60g)
  • 3 or 4 Spring onions, trimmed and diced
  • 6 eggs, beaten with 100ml to 150ml milk
  • Salt and pepper, to taste

Instructions

    1. Pre-heat oven to 200C/400F/Gas Mark 6. Place a baking sheet in the oven to heat up – this helps with baking the base of the flan. Line a 8″/9″ (20cm or 22cm) flan dish or pie tin with baking paper.

    2. Carefully ease the pastry into the lined dish, trimming off the excess pastry around the rim if needed.

    3. Scatter the diced ham or gammon over the pastry base; then add the cheeses, cranberries and spring onions.

    4. Season the beaten egg mixture with salt and pepper to taste, then pour over the egg and milk mixture.

    5. Place the flan dish on the baking sheet and bake for 40 to 45 minutes or until the pastry is golden brown, and the filling is set but still a bit wobbly.

    6. Remove the flan from the oven and allow to come to room temperature, before easing it out of the dish and serving.

Notes

Perfect with salad and baked potatoes, as well as for lunch boxes and picnics.

Use cooked bacon in place of the ham or gammon.

Cube the semi-soft cheeses you are going to use, but grate any hard cheeses you plan to use.

FOR HOMEMADE SHORTCRUST PASTRY FOLLOW THIS RECIPE:

340g SR flour (12 ozs)

160g butter (6 ozs)

cold water (to mix, about 30ml)

pinch of salt

Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.

Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.

Allow pastry dough to chill and “relax” for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.

Nutrition Information

Yield 8

Serving Size 1

Amount Per Serving

Calories 317Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 199mgSodium 610mgCarbohydrates 12gFiber 1gSugar 5gProtein 19g

Cheeseboard, Cranberry & Ham Quiche



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