Creamy, Tasty and Dead Simple Quiche!

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“All you need is ready-made puff pastry, or make your own by hand and raw materials first--either way this delicious filling will surely suffice!”
1hr 5mins
12 slices

Ingredients Nutrition


  1. Preheat oven to gas mark 5. Move shelf to centre of oven.
  2. Very, very lightly grease and lightly flour a 12in flan/quiche tin. Lightly flour work surface.
  3. Roll out pastry not too thick and place in tin. Make sure the pastry rises up the sides of the dish very well and trim; because when the pastry cooks, it will shrink.
  4. Cook the pastry on middle shelf of oven for 20-25 minutes, or until not soggy. Don't remove the pastry when soggy, otherwise will taste really, really bad.
  5. Whilst waiting for the pastry to cook, whisk the cream and eggs together in a large bowl with a hand whisk or fork. Whisk until perfectly combined. Set aside.
  6. Cut up the 1/2 Onion into small 2cm pieces.
  7. Melt the butter and sugar in a small saucepan on low heat. Avoid boiling the mixture. When sugar has dissolved, turn heat low and add onions to mixture.
  8. allow the onions to soften slightly, so they won't be raw in quiche. Leave for about 5 minutes, stirring frequently.
  9. Cut up tomato/tomatoes into small 1cm cubes. Also cut ham into small squares.
  10. Remove onions from heat, and add ham and tomatoes to mixture.
  11. When pastry is cooked to not-soggy form, remove from oven.
  12. Pre-heat a baking sheet in the oven.
  13. Leave to cool slightly.
  14. Grate cheese.
  15. Evenly spoon the ham, onion and tomato mixture over the base of the pastry.
  16. Sprinkle all grated cheese over the vegetables.
  17. Spoon the egg and cream mixture over the top. Avoid spilling it over the sides. This will happen if you cut your pastry too short in the beginning, it would have shrunk even further. You may have some mixture remaining.
  18. Place the quiche on the pre-heated baking sheet. This will help the base of the quiche to cook.
  19. Cook in oven for 25 minutes or until golden.
  20. Leave to cool slightly.
  21. Serve warm. Tastes best when eaten on day of bake - or 10 minutes after bake!

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