If you’ve got time, make two of these quiches and freeze one for another night. This recipe was part of our Spring 2020 Meal Plan, where you will find the complete shopping list for a week of meals. Make sure you subscribe to receive your monthly Four Fast Weeknights recipes and another seasonal meal plan every quarter.

Buying tips:

  • Fresh herbs are often cheaper from a fruit and vegetable market and in supermarkets it can cheaper to buy the potted plant over the pre-cut ones in plastic. Have a look around the produce section to find the freshest ones for the best price.

Kids in the kitchen jobs

  • Give your child the names of the herbs you need and see if they can identify them. Encourage them to smell the fresh herbs and feel the texture of the leaves.
  • When it comes time to either prep the herbs in advance or make the recipe, Herb Helper is a great job for kids. Stripping leaves from rosemary and carefully shredding or chopping parsley with a child safe knife are fun and important tasks.
  • Great kid job – egg cracker. Get them to crack the eggs into a separate bowl, one at a time. If shell falls in, use a larger piece of shell to scoop it out.
  • Great kid job – cheese grater and cheese measurer.

Make ahead notes:

  • Make the whole quiche ahead of time and freeze for an easy, delicious meal. Heat in the oven straight from the freezer, serve with a quick green salad.
  • Really supercharge your time and use a pre-bought quiche base, frozen shortcrust or puff pastry sheets (update your shopping list if this is the plan).
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Herb, ham and tomato quiche

  • Author: Bec Lloyd

Description

If you’ve got time, make two of these quiches and freeze one for another night. This recipe was part of our September 2020 Meal Plan, so make sure you subscribe to receive yours next month.


Scale

Ingredients

  • 6 large eggs
  • 100 grams ham, thinly sliced or shredded
  • 1 cup of fresh parsley, finely chopped or shredded
  • 4 stalks of fresh rosemary, leaves removed from the stem
  • 2 sprigs of fresh thyme, leaves removed from stem
  • 1 x 250-gram punnet of cherry tomatoes, chopped in half (reserve some for topping)
  • 2 cups cheddar cheese, grated
  • 1/4 cup fresh parmesan cheese, grated
  • 2 cups cream
  • 1/4 teaspoon paprika
  • 1/4 cup olive oil
  • 2 tablespoons of milk
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Place the flour, salt and baking powder into a mixer and pulse once or twice.
  • Pour in the oil and milk, pulse to combine until resembles crumbs.
  • Remove and place on a floured bench. Knead into a ball, roll out to a flat shape. Does not need to be perfect.
  • Preheat oven to 180C.
  • Grease a 20-25cm loose-based quiche dish or spring-form pan.
  • Press the base into the baking dish, trimming edges and filling gaps with the trimmed pieces.
  • Bake “blind” for approx. 10 minutes.
  • While baking, whisk the eggs together and add in the cream, paprika and cheese. Stir well.
  • Add in the herbs, again combining.
  • Drop in the cherry tomatoes, ham and herbs.
  • Season with a little salt and pepper (optional).
  • Allow the base to cool slightly before pouring in the mixture.
  • Top with parmesan, reserved half cherry tomatoes and rosemary and a sprinkling of paprika. This is another great kid job as you can be creative and artistic.
  • Bake in the oven for approx. 45 minutes or until cooked right through and golden on top. Centre will not jiggle when cooked through.
  • Serve.

 


Notes

  • For full shop and prep guide, head to the September 2020 Meal Plan.
  • You can use the same ingredients to make mini quiches in a 6-hole muffin tray. Grease well and/or line each hole with baking paper.
  • It can be almost as easy to make 2 quiches as one, and they freeze beautifully.
  • Make vegetarian by leaving out the ham.
  • Use my 321 Pastry recipe to avoid the clean up from a food processor!

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