Ham Quiche with Tomato and Herbs

Very quick, very simple and the number of variations is almost unlimited. A great way of using up odds and ends, and an easy meal at the end of a long day.



400g grated potato.

25g melted butter.

1 egg.

Salt and pepper to taste.

1 cup grated cheese.

1 cup diced lean ham.

1 400g can cherry tomatoes.

½ cup chopped basil.

1 sprig rosemary, leaves stripped and chopped, twig discarded.

2 spring onions, chopped.

3 eggs, beaten.

1 ½ cups full cream.

Salt to taste.

½ tsp caster sugar.

Dash Cayenne pepper to taste.



Preheat the oven to 200°C. Grate the potato and place it in a muslin kitchen cloth or a clean tea towel. Squeeze out the water until dry then place the gratings in a bowl and add the butter, egg, salt and pepper. Mix together well. Oil a 20cm au gratin dish and press the potato mixture evenly across the base and up the sides. Place in the oven and bake for 20-25 minutes. Remove and set aside.

Preheat oven to 220°C. Mix the cheese, ham, tomato and herbs together and pour the mixture into the potato shell. Whisk together the eggs, cream, salt, sugar and cayenne pepper and pour the mixture over ham. Place the dish in the oven and bake for 15 minutes. Reduce the heat to 150°C and bake for a further 30 minutes. Remove from the oven and allow to sit for 10 minutes before serving.


Serve with: A fresh green salad.


Serves: 2.

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