Ham, egg and mushroom quiche

Ham, egg and mushroom quiche

This delicious ham, egg and mushroom quiche is a great make ahead meal, which can be stored in the fridge for a couple of days until required.  I normally make a big one so that we can have it more than once either with a small salad, coleslaw or with potatoes.

Most of my recipes use very few ingredients, most of which you probably already have in your cupboards and are also very cheap to make.



200g plain flour

100g lard

pinch salt

75ml ice cold water


1 medium onion chopped

3 large mushrooms

3 slices of Iberico ham or whatever ham you have available or you can use a few slices of bacon chopped up.

150g grated cheese

4 eggs

75ml milk

150g grated cheddar cheese

1 tomato

Preheat your oven to 180 degrees / gas mark 4

Grease a 10″ flan tin or dish

Make up the pastry by adding flour, lard and salt together, rub with your finger tips to make into breadcrumbs.  Add the ice cold water and mix together with a knife.  Place to onside.

Beat the eggs and milk and season. Put to onside so that it is ready for when needed.

In a frying pan add a dash of olive oil or whatever you use for frying.  When its heated add the onions and ham and cook for a few minutes, then add the mushrooms and cook for a further 3 to 4 minutes.

Place the filling into the flan base and even out covering the whole of the bottom.

Ham, egg and mushroom quiche

Pour over the egg mixture evenly and cover with the grated cheese.  Slice the tomato and place on the top.

Ham, egg and mushroom quiche

pop the quiche in a preheated oven and bake for 30 minutes.

Ham, egg and mushroom quiche

Allow to cool and serve 💗

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