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Cheese, ham and mushroom quiche

There some dishes I make because I have leftovers. Simple as that. 

Many are a great way to use up specific ends of things - like the last of a pot of yoghurt or sour cream. That's when I add some milk give them a shake up to clean out all the last of them, and make pancakes or scones or corn fritters - or, as I did the other night, quiche.

Or, as in this case: Three cheese, ham and mushroom quiche.

1/3 quantity oil pastry

Roll out to fit a 25cm quiche dish. Blind bake in a preheated 190C oven for 15 minutes. I used cooking paper weighted with split peas.


Meanwhile thoroughly whisk together the next four ingredients:

4 eggs

1 cup milk, or a mixture of milk and yoghurt or sour cream

1/4 cup grated feta - or any other cheese you like 

salt and pepper to taste (remembering the cheeses and ham are salty)


Then have these ready:

small handful grated parmesan cheese

2 medium, thinly sliced mushrooms

1/4 cup chopped leg ham

150g Castello Brie cheese, sliced

When pastry is just beginning to colour, remove from the oven and remove the paper and weights. Sprinkle the base with grated parmesan cheese. Arrange the ham and mushrooms evenly over the base. Arrange brie slices evenly on top, then pour the egg-milk mixture carefully over all the filling. Lightly sprinkle the top with paprika if you like.

Return to oven for around 45 minutes or until golden. Cool on a rack, and serve warm. Serves 4-6.

(pictures: Megan Hammond)

Original recipe: ©Sally Hammond


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