Broccoli, Ham and Tomato Quiche – with a perfect pastry shell

Quiche, not something everyone cooks anymore! It’s not great for the waist, a bit of a faff to make and takes time.

HOWEVER, Quiche is delicious! It reminds me of my childhood as my mum would cook one a week. It’s cheap, uses ingredients you will have around the kitchen and once you know how to make a standard recipe, you can knock it up for any occasion – lunches, afternoon teas, dinner, for parties and buffets.


Here’s my recipe for one of my favourite flavour combinations, but you can use any ingredients you have available. A staple in my family home is caramelised onion.


For the short crust pastry:

300g plain flour

150g cold butter, cut into small cubes

1 tsp salt

1 egg yolk


For the filling:

1 tbsp tomato puree

75g thick-cut ham, chopped into cubes

100g broccoli, cut into small florets

50g cheddar, grated

1 tomato, diced

3 eggs

150ml milk

Salt and pepper

For the perfect pastry shell

  • Rub the flour, salt and butter together in a bowl, until it resembles breadcrumbs
  • Add the egg yolk and with a butter knife, mix the egg into the flour mixture
  • Add enough water (it won’t need much, 50mls or so) until the pastry comes together
  • When is starts to clump together, squeeze the pastry together with your hand
  • Form into a round, wrap in cling film and leave in the fridge for at least 30 minutes – the longer the better
  • When the pastry is firm again, roll out it out on a floured surface until 5mm thick
  • Line your tart tin with the pastry, prick all over the base with a fork, line with scrunched up baking paper and fill with baking beans/rice/coins. Leave in the fridge for 30 minutes
  • Put the pastry tin into a pre-heated oven at 180oc and bake for 20 minutes
  • After 20 minutes, remove the baking paper and the baking beans, brush over the pastry with some beaten egg and put back into the oven for another 10 minutes
  • Remove from the oven, trim the edges to neaten it up and this is now ready to use

For the Filling

  • Blanch the broccoli for 2 minutes in some rapidly boiling water. Take out and plunge into some ice water to stop it cooling and to keep it’s vibrant green colour. Drain and let dry
  • Spread the tomato puree onto the base of the pastry shell, top with the ham in an even layer, the broccoli florets, tomato chunks and the cheddar cheese
  • Whisk together the eggs, milk, salt and pepper and pour over the filling, leaving a little pastry edge (be careful not to overflow)
  • Bake in the 180oc oven for 25-30 minutes, until puffed and golden with a little wobble.

This is best served warm.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s